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Add a photoServings: 12
Ingredients
- 1 1/2 quart RESERVED LIQUID
- 14 ounce BUTTER PRINT SURE
- 5 ounce Lowfat milk, DRY NON-FAT L HEAT
- 23 1/4 lb CORN WHOLE CN #10
- 1 3/4 lb FLOUR GEN PURPOSE 10LB
- 1 1/2 tsp PEPPER BLACK 1 LB CN
Directions
- PAN: 12 BY 10 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN
- 1. COMBINE BUTTER Or possibly MARGARINE, CRACKER CRUMBS, AND PEPPER. RESERVE 3 C. BUTTERED CRUMBS FOR USE IN STEP
- 2.
- 2. DRAIN CORN; RESERVE 1 1/2 LIQUID. POUR 2 3/4 Quart CORN INTO GREASED PAN.
- COVER WITH 2 Quart BUTTER CRACKER CRUMBS. Add in REMAINING CORN. TOP WITH REMAINING CRACKER CRUMBS.
- 3. RECONSTITUTE Lowfat milk; MIX LIQUID WITH RECONSTITUTED Lowfat milk. POUR 3 C. Lowfat milk AND Liquid removed LIQUID Mix.
- 4. BAKE 45 Min Or possibly Till LIGHTLY BROWNED.
- NOTE:
- 1. IN STEP 2, 23 LB (23 NO. 303 CN) CANNED CREAM STYLE CORN MAY BE USED.
- NOTE:
- 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 30 Min.
- NOTE:
- 3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
- SERVING SIZE: 1/2 C. (3
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 12 servings | |
| Calories 756 | |
| Calories from Fat 274 | 36% |
| Total Fat 31.33g | 39% |
| Saturated Fat 17.74g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 245mg | 10% |
| Potassium 954mg | 27% |
| Total Carbs 111.43g | 30% |
| Dietary Fiber 10.4g | 35% |
| Sugars 11.0g | 7% |
| Protein 17.73g | 28% |
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