SCALLOPED CREAM STYLE CORN

Ingredients

Ingredient Weight Measure Issue
BUTTER,MELTED 14 oz 1-3/4 cup
CRACKERS,SODA,SALTED,CRUMBLED 1-3/4 lbs
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
CORN,CANNED,CREAM STYLE 23-2/3 lbs 2 gal 2-1/2 qts
MILK,NONFAT,DRY 2-2/3 oz 1-1/8 cup
WATER,WARM 3 lbs 1 qts 1-3/4 cup

Method

1 Combine butter or margarine, cracker crumbs, and pepper. Reserve 3 cups buttered crumbs for use in Step 4.
2 Pour 2-3/4 quarts corn into each lightly sprayed steam table pan. Stir in 2-1/2 cups buttered crumbs in each pan. Mix until just
combined.
3 Reconstitute milk; pour 1-1/2 cups milk evenly over top of mixture in each pan. Mix until just combined.
4 Sprinkle 3/4 cup reserved buttered crumbs over top of corn mixture.
5 Using a convection oven, bake in 300 F. oven for 30 minutes or until lightly browned. CCP: Heat to 145 F. or higher for 15
seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
148 cal 26 g 3 g 5 g 9 mg 447 mg 23 mg

Portion

1/2 Cup

Yield

100


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