Corn Pudding USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Corn Pudding is a Southern classic that combines frozen corn with canned cream style corn in a luscious batter made of whole wheat flour, whole-grain cornmeal, frozen eggs, and sour cream. A delicious way to make any meal special!
CACFP Adult Portion Crediting Information
One piece (2" x 3¾") provides ½ cup vegetable (½ cup starchy vegetable), and 2 oz equivalent grains.
CACFP Adult Portion Recipe Project.
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  • Combine flour, cornmeal, sugar, salt, baking powder, and pepper in a large bowl, 2 lb 5½ oz (1 qt 3 cup) of dry mixture. Stir well.
    Set aside for step 3.
  • Combine eggs, sour cream, oil, corn, cream style corn, and onions in a large bowl, 7¾ lb (1 gal). Stir well.
  • Pour 1 gal egg mixture over 1 qt 3 cups of dry mixture. Stir well.
  • Transfer 9 lb 13 oz (1 gal 2 cup) corn pudding to a steam table pan (12” x 20” x 2½”) lightly coated with pan release spray.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Bake until golden brown:
    Conventional oven: 375 °F for 50-60 minutes.
    Convection oven: 325 °F for 30-40 minutes.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Portion: Cut each pan 5 x 5 (25 pieces per pan).
  • Serve 1 piece (2” x 3¾” square).


Nutrition Facts
Corn Pudding USDA Recipe for Adults in CACFP
Amount Per Serving 1 piece (2” x 3¾” square)
Calories 282 Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 2g13%
Cholesterol 25mg8%
Sodium 158mg7%
Potassium 318mg9%
Total Carbohydrate 51g17%
Dietary Fiber 4g17%
Total Sugars 15g17%
Protein 6g12%
Vitamin C 2mg2%
Vitamin D 4IU27%
Calcium 54mg5%
Iron 1mg6%
Vitamin A 11mcg
*Marketing Guide
25 Servings:
Onions, Fresh: 9 oz
50 Servings:
Onions, Fresh: 1 lb 2 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 9½ lb
About 1 gal 1 cup/1 steam table pan
(12” x 20” x 2½”)
50 Servings:
About 19 lb
About 2 gal 2 cups/2 steam table pans
(12” x 20” x 2½”)