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Title: Scalloped Cream Syle Corn
Categories: Blank
Yield: 100 Servings
| 6 | c | WATER; WARM |
| 14 | oz | BUTTER PRINT SURE |
| 5 | oz | MILK; DRY NON-FAT L HEAT |
| 23 1/4 | lb | CORN CREAM #10 |
| 1 3/4 | lb | FLOUR GEN PURPOSE 10LB |
| 1 1/2 | ts | PEPPER BLACK 1 LB CN |
PAN: 12 BY 10 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN
1. COMBINE BUTTER OR MARGARINE, CRACKER CRUMBS, AND PEPPER. RESERVE 3 CUPS BUTTERED CRUMBS FOR USE IN STEP 4.
2. POUR 2 3/4 QT CORN INTO GREASED PAN. STIR IN 2 1/2 CUPS BUTTERED CRUMBS. MIX UNTIL JUST COMBINED.
3. RECONSTITUTE MILK; POUR 1 1/2 CUPS MILK EVENLY OVER TOP OR MIXTURE IN EACH PAN. MIX UNTIL JUST COMBINED.
4. SPRINKLE 3/4 CUP RESERVED BUTTERED CRUMBS OVER TOP OF CORN MIXTURE.
5. BAKE 45 MINUTES OR UNTIL 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 MINUTES.
NOTE: 3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: Q02300
SERVING SIZE: 1/2 CUP (4
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