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Title: Scalloped Whole Kernel Corn
Categories: Blank
Yield: 100 Servings
| 1 1/2 | qt | RESERVED LIQUID |
| 14 | oz | BUTTER PRINT SURE |
| 5 | oz | 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 | 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 2.
2. DRAIN CORN; RESERVE 1 1/2 LIQUID. POUR 2 3/4 QT CORN INTO GREASED PAN. COVER WITH 2 QT BUTTER CRACKER CRUMBS. ADD REMAINING CORN. TOP WITH REMAINING CRACKER CRUMBS.
3. RECONSTITUTE MILK; MIX LIQUID WITH RECONSTITUTED MILK. POUR 3 CUPS MILK AND DRAINED LIQUID MIXTURE.
4. 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: Q02301
SERVING SIZE: 1/2 CUP (3
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