SCALLOPED WHOLE KERNEL CORN

Ingredients

Ingredient Weight Measure Issue
BUTTER,MELTED 14 oz 1-3/4 cup
CRACKERS,SODA,SALTED,CRUMBLED 1-1/3 lbs 100 each
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
CORN,CANNED,WHOLE KERNEL,INCL LIQUIDS 23-1/4 lbs 2 gal 2-1/4 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 Drain corn; reserve liquid. Pour drained corn into lightly greased pans. Stir in 2-1/2 cups buttered crumbs in each steam table pan.
Mix until just combined.
3 Reconstitute milk; mix liquid with milk; pour 3 cups milk and drained liquid mixture 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 Bake 30 minutes or until lightly browned in 300 F. convection oven. 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
125 cal 21 g 3 g 4 g 9 mg 340 mg 22 mg

Portion

1/2 Cup

Yield

100


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