Corn Pudding USDA Recipe for Adults in CACFP

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.
SOURCE
CACFP Adult Portion Recipe Project.
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Ingredients
 

25 Servings

    Weight

    • 14 oz Whole-wheat flour
    • 15 oz White whole-grain cornmeal
    • 8 oz Sugar
    • - - Salt
    • - - Baking powder
    • - - Ground black or white pepper
    • 4 oz Frozen whole eggs, thawed
    • 15 oz Low-fat sour cream
    • - - Canola oil
    • 2 lb Frozen corn, thawed, drained
    • 4 lb Canned cream style corn
    • 8 oz *Fresh onions, chopped

    Measure

    • 3 cups Whole-wheat flour
    • 2½ cups White whole-grain cornmeal
    • 1 cup Sugar
    • ¼ tsp Salt
    • 1 Tbsp 2 tsp Baking powder
    • ½ tsp Ground black or white pepper
    • ½ tsp Frozen whole eggs, thawed
    • 1½ cups Low-fat sour cream
    • ⅓ cup Canola oil
    • 1 qt 2⅓ cups Frozen corn, thawed, drained
    • 2 qt Canned cream style corn
    • 1½ cups *Fresh onions, chopped

    50 Servings

      Weight

      • 1 lb 12 oz Whole-wheat flour
      • 1 lb 14 oz White whole-grain cornmeal
      • 1 lb Sugar
      • - - Salt
      • - - Baking powder
      • - - Ground black or white pepper
      • 8 oz Frozen whole eggs, thawed
      • 1 lb 14 oz Low-fat sour cream
      • - - Canola oil
      • 4 lb Frozen corn, thawed, drained
      • 8 lb Canned cream style corn
      • 1 lb *Fresh onions, chopped

      Measure

      • 1 qt 2 cups Whole-wheat flour
      • 1 qt 1 cup White whole-grain cornmeal
      • 2 cups Sugar
      • ½ tsp Salt
      • 3 Tbsp 1 tsp Baking powder
      • 1 tsp Brown black or white pepper
      • 1 cup Frozen whole, eggs, thawed
      • 3 cups Low-fat sour cream
      • ⅔ cup Canola oil
      • 3 qt ⅔ cups Frozen corn, thawed, drained
      • 1 gal Canned cream style corn
      • 3 cups *Fresh onions, chopped

      Quantity
       

      25 Servings

        Weight

        • 14 oz Whole-wheat flour
        • 15 oz White whole-grain cornmeal
        • 8 oz Sugar
        • - - Salt
        • - - Baking powder
        • - - Ground black or white pepper
        • 4 oz Frozen whole eggs, thawed
        • 15 oz Low-fat sour cream
        • - - Canola oil
        • 2 lb Frozen corn, thawed, drained
        • 4 lb Canned cream style corn
        • 8 oz *Fresh onions, chopped

        Measure

        • 3 cups Whole-wheat flour
        • 2½ cups White whole-grain cornmeal
        • 1 cup Sugar
        • ¼ tsp Salt
        • 1 Tbsp 2 tsp Baking powder
        • ½ tsp Ground black or white pepper
        • ½ tsp Frozen whole eggs, thawed
        • 1½ cups Low-fat sour cream
        • ⅓ cup Canola oil
        • 1 qt 2⅓ cups Frozen corn, thawed, drained
        • 2 qt Canned cream style corn
        • 1½ cups *Fresh onions, chopped

        50 Servings

          Weight

          • 1 lb 12 oz Whole-wheat flour
          • 1 lb 14 oz White whole-grain cornmeal
          • 1 lb Sugar
          • - - Salt
          • - - Baking powder
          • - - Ground black or white pepper
          • 8 oz Frozen whole eggs, thawed
          • 1 lb 14 oz Low-fat sour cream
          • - - Canola oil
          • 4 lb Frozen corn, thawed, drained
          • 8 lb Canned cream style corn
          • 1 lb *Fresh onions, chopped

          Measure

          • 1 qt 2 cups Whole-wheat flour
          • 1 qt 1 cup White whole-grain cornmeal
          • 2 cups Sugar
          • ½ tsp Salt
          • 3 Tbsp 1 tsp Baking powder
          • 1 tsp Brown black or white pepper
          • 1 cup Frozen whole, eggs, thawed
          • 3 cups Low-fat sour cream
          • ⅔ cup Canola oil
          • 3 qt ⅔ cups Frozen corn, thawed, drained
          • 1 gal Canned cream style corn
          • 3 cups *Fresh onions, chopped

          Ingredients
           

          25 Servings

            Weight

            • 14 oz Whole-wheat flour
            • 15 oz White whole-grain cornmeal
            • 8 oz Sugar
            • - - Salt
            • - - Baking powder
            • - - Ground black or white pepper
            • 4 oz Frozen whole eggs, thawed
            • 15 oz Low-fat sour cream
            • - - Canola oil
            • 2 lb Frozen corn, thawed, drained
            • 4 lb Canned cream style corn
            • 8 oz *Fresh onions, chopped

            Measure

            • 3 cups Whole-wheat flour
            • 2½ cups White whole-grain cornmeal
            • 1 cup Sugar
            • ¼ tsp Salt
            • 1 Tbsp 2 tsp Baking powder
            • ½ tsp Ground black or white pepper
            • ½ tsp Frozen whole eggs, thawed
            • 1½ cups Low-fat sour cream
            • ⅓ cup Canola oil
            • 1 qt 2⅓ cups Frozen corn, thawed, drained
            • 2 qt Canned cream style corn
            • 1½ cups *Fresh onions, chopped

            50 Servings

              Weight

              • 1 lb 12 oz Whole-wheat flour
              • 1 lb 14 oz White whole-grain cornmeal
              • 1 lb Sugar
              • - - Salt
              • - - Baking powder
              • - - Ground black or white pepper
              • 8 oz Frozen whole eggs, thawed
              • 1 lb 14 oz Low-fat sour cream
              • - - Canola oil
              • 4 lb Frozen corn, thawed, drained
              • 8 lb Canned cream style corn
              • 1 lb *Fresh onions, chopped

              Measure

              • 1 qt 2 cups Whole-wheat flour
              • 1 qt 1 cup White whole-grain cornmeal
              • 2 cups Sugar
              • ½ tsp Salt
              • 3 Tbsp 1 tsp Baking powder
              • 1 tsp Brown black or white pepper
              • 1 cup Frozen whole, eggs, thawed
              • 3 cups Low-fat sour cream
              • ⅔ cup Canola oil
              • 3 qt ⅔ cups Frozen corn, thawed, drained
              • 1 gal Canned cream style corn
              • 3 cups *Fresh onions, chopped

              Quantity
               

              25 Servings

                Weight

                • 14 oz Whole-wheat flour
                • 15 oz White whole-grain cornmeal
                • 8 oz Sugar
                • - - Salt
                • - - Baking powder
                • - - Ground black or white pepper
                • 4 oz Frozen whole eggs, thawed
                • 15 oz Low-fat sour cream
                • - - Canola oil
                • 2 lb Frozen corn, thawed, drained
                • 4 lb Canned cream style corn
                • 8 oz *Fresh onions, chopped

                Measure

                • 3 cups Whole-wheat flour
                • 2½ cups White whole-grain cornmeal
                • 1 cup Sugar
                • ¼ tsp Salt
                • 1 Tbsp 2 tsp Baking powder
                • ½ tsp Ground black or white pepper
                • ½ tsp Frozen whole eggs, thawed
                • 1½ cups Low-fat sour cream
                • ⅓ cup Canola oil
                • 1 qt 2⅓ cups Frozen corn, thawed, drained
                • 2 qt Canned cream style corn
                • 1½ cups *Fresh onions, chopped

                50 Servings

                  Weight

                  • 1 lb 12 oz Whole-wheat flour
                  • 1 lb 14 oz White whole-grain cornmeal
                  • 1 lb Sugar
                  • - - Salt
                  • - - Baking powder
                  • - - Ground black or white pepper
                  • 8 oz Frozen whole eggs, thawed
                  • 1 lb 14 oz Low-fat sour cream
                  • - - Canola oil
                  • 4 lb Frozen corn, thawed, drained
                  • 8 lb Canned cream style corn
                  • 1 lb *Fresh onions, chopped

                  Measure

                  • 1 qt 2 cups Whole-wheat flour
                  • 1 qt 1 cup White whole-grain cornmeal
                  • 2 cups Sugar
                  • ½ tsp Salt
                  • 3 Tbsp 1 tsp Baking powder
                  • 1 tsp Brown black or white pepper
                  • 1 cup Frozen whole, eggs, thawed
                  • 3 cups Low-fat sour cream
                  • ⅔ cup Canola oil
                  • 3 qt ⅔ cups Frozen corn, thawed, drained
                  • 1 gal Canned cream style corn
                  • 3 cups *Fresh onions, chopped
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 14 oz Whole-wheat flour
                    • 15 oz White whole-grain cornmeal
                    • 8 oz Sugar
                    • - - Salt
                    • - - Baking powder
                    • - - Ground black or white pepper
                    • 4 oz Frozen whole eggs, thawed
                    • 15 oz Low-fat sour cream
                    • - - Canola oil
                    • 2 lb Frozen corn, thawed, drained
                    • 4 lb Canned cream style corn
                    • 8 oz *Fresh onions, chopped

                    Measure

                    • 3 cups Whole-wheat flour
                    • 2½ cups White whole-grain cornmeal
                    • 1 cup Sugar
                    • ¼ tsp Salt
                    • 1 Tbsp 2 tsp Baking powder
                    • ½ tsp Ground black or white pepper
                    • ½ tsp Frozen whole eggs, thawed
                    • 1½ cups Low-fat sour cream
                    • ⅓ cup Canola oil
                    • 1 qt 2⅓ cups Frozen corn, thawed, drained
                    • 2 qt Canned cream style corn
                    • 1½ cups *Fresh onions, chopped

                    50 Servings

                      Weight

                      • 1 lb 12 oz Whole-wheat flour
                      • 1 lb 14 oz White whole-grain cornmeal
                      • 1 lb Sugar
                      • - - Salt
                      • - - Baking powder
                      • - - Ground black or white pepper
                      • 8 oz Frozen whole eggs, thawed
                      • 1 lb 14 oz Low-fat sour cream
                      • - - Canola oil
                      • 4 lb Frozen corn, thawed, drained
                      • 8 lb Canned cream style corn
                      • 1 lb *Fresh onions, chopped

                      Measure

                      • 1 qt 2 cups Whole-wheat flour
                      • 1 qt 1 cup White whole-grain cornmeal
                      • 2 cups Sugar
                      • ½ tsp Salt
                      • 3 Tbsp 1 tsp Baking powder
                      • 1 tsp Brown black or white pepper
                      • 1 cup Frozen whole, eggs, thawed
                      • 3 cups Low-fat sour cream
                      • ⅔ cup Canola oil
                      • 3 qt ⅔ cups Frozen corn, thawed, drained
                      • 1 gal Canned cream style corn
                      • 3 cups *Fresh onions, chopped

                      Quantity
                       

                      25 Servings

                        Weight

                        • 14 oz Whole-wheat flour
                        • 15 oz White whole-grain cornmeal
                        • 8 oz Sugar
                        • - - Salt
                        • - - Baking powder
                        • - - Ground black or white pepper
                        • 4 oz Frozen whole eggs, thawed
                        • 15 oz Low-fat sour cream
                        • - - Canola oil
                        • 2 lb Frozen corn, thawed, drained
                        • 4 lb Canned cream style corn
                        • 8 oz *Fresh onions, chopped

                        Measure

                        • 3 cups Whole-wheat flour
                        • 2½ cups White whole-grain cornmeal
                        • 1 cup Sugar
                        • ¼ tsp Salt
                        • 1 Tbsp 2 tsp Baking powder
                        • ½ tsp Ground black or white pepper
                        • ½ tsp Frozen whole eggs, thawed
                        • 1½ cups Low-fat sour cream
                        • ⅓ cup Canola oil
                        • 1 qt 2⅓ cups Frozen corn, thawed, drained
                        • 2 qt Canned cream style corn
                        • 1½ cups *Fresh onions, chopped

                        50 Servings

                          Weight

                          • 1 lb 12 oz Whole-wheat flour
                          • 1 lb 14 oz White whole-grain cornmeal
                          • 1 lb Sugar
                          • - - Salt
                          • - - Baking powder
                          • - - Ground black or white pepper
                          • 8 oz Frozen whole eggs, thawed
                          • 1 lb 14 oz Low-fat sour cream
                          • - - Canola oil
                          • 4 lb Frozen corn, thawed, drained
                          • 8 lb Canned cream style corn
                          • 1 lb *Fresh onions, chopped

                          Measure

                          • 1 qt 2 cups Whole-wheat flour
                          • 1 qt 1 cup White whole-grain cornmeal
                          • 2 cups Sugar
                          • ½ tsp Salt
                          • 3 Tbsp 1 tsp Baking powder
                          • 1 tsp Brown black or white pepper
                          • 1 cup Frozen whole, eggs, thawed
                          • 3 cups Low-fat sour cream
                          • ⅔ cup Canola oil
                          • 3 qt ⅔ cups Frozen corn, thawed, drained
                          • 1 gal Canned cream style corn
                          • 3 cups *Fresh onions, chopped
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 14 oz Whole-wheat flour
                            • 15 oz White whole-grain cornmeal
                            • 8 oz Sugar
                            • - - Salt
                            • - - Baking powder
                            • - - Ground black or white pepper
                            • 4 oz Frozen whole eggs, thawed
                            • 15 oz Low-fat sour cream
                            • - - Canola oil
                            • 2 lb Frozen corn, thawed, drained
                            • 4 lb Canned cream style corn
                            • 8 oz *Fresh onions, chopped

                            Measure

                            • 3 cups Whole-wheat flour
                            • 2½ cups White whole-grain cornmeal
                            • 1 cup Sugar
                            • ¼ tsp Salt
                            • 1 Tbsp 2 tsp Baking powder
                            • ½ tsp Ground black or white pepper
                            • ½ tsp Frozen whole eggs, thawed
                            • 1½ cups Low-fat sour cream
                            • ⅓ cup Canola oil
                            • 1 qt 2⅓ cups Frozen corn, thawed, drained
                            • 2 qt Canned cream style corn
                            • 1½ cups *Fresh onions, chopped

                            50 Servings

                              Weight

                              • 1 lb 12 oz Whole-wheat flour
                              • 1 lb 14 oz White whole-grain cornmeal
                              • 1 lb Sugar
                              • - - Salt
                              • - - Baking powder
                              • - - Ground black or white pepper
                              • 8 oz Frozen whole eggs, thawed
                              • 1 lb 14 oz Low-fat sour cream
                              • - - Canola oil
                              • 4 lb Frozen corn, thawed, drained
                              • 8 lb Canned cream style corn
                              • 1 lb *Fresh onions, chopped

                              Measure

                              • 1 qt 2 cups Whole-wheat flour
                              • 1 qt 1 cup White whole-grain cornmeal
                              • 2 cups Sugar
                              • ½ tsp Salt
                              • 3 Tbsp 1 tsp Baking powder
                              • 1 tsp Brown black or white pepper
                              • 1 cup Frozen whole, eggs, thawed
                              • 3 cups Low-fat sour cream
                              • ⅔ cup Canola oil
                              • 3 qt ⅔ cups Frozen corn, thawed, drained
                              • 1 gal Canned cream style corn
                              • 3 cups *Fresh onions, chopped

                              Quantity
                               

                              25 Servings

                                Weight

                                • 14 oz Whole-wheat flour
                                • 15 oz White whole-grain cornmeal
                                • 8 oz Sugar
                                • - - Salt
                                • - - Baking powder
                                • - - Ground black or white pepper
                                • 4 oz Frozen whole eggs, thawed
                                • 15 oz Low-fat sour cream
                                • - - Canola oil
                                • 2 lb Frozen corn, thawed, drained
                                • 4 lb Canned cream style corn
                                • 8 oz *Fresh onions, chopped

                                Measure

                                • 3 cups Whole-wheat flour
                                • 2½ cups White whole-grain cornmeal
                                • 1 cup Sugar
                                • ¼ tsp Salt
                                • 1 Tbsp 2 tsp Baking powder
                                • ½ tsp Ground black or white pepper
                                • ½ tsp Frozen whole eggs, thawed
                                • 1½ cups Low-fat sour cream
                                • ⅓ cup Canola oil
                                • 1 qt 2⅓ cups Frozen corn, thawed, drained
                                • 2 qt Canned cream style corn
                                • 1½ cups *Fresh onions, chopped

                                50 Servings

                                  Weight

                                  • 1 lb 12 oz Whole-wheat flour
                                  • 1 lb 14 oz White whole-grain cornmeal
                                  • 1 lb Sugar
                                  • - - Salt
                                  • - - Baking powder
                                  • - - Ground black or white pepper
                                  • 8 oz Frozen whole eggs, thawed
                                  • 1 lb 14 oz Low-fat sour cream
                                  • - - Canola oil
                                  • 4 lb Frozen corn, thawed, drained
                                  • 8 lb Canned cream style corn
                                  • 1 lb *Fresh onions, chopped

                                  Measure

                                  • 1 qt 2 cups Whole-wheat flour
                                  • 1 qt 1 cup White whole-grain cornmeal
                                  • 2 cups Sugar
                                  • ½ tsp Salt
                                  • 3 Tbsp 1 tsp Baking powder
                                  • 1 tsp Brown black or white pepper
                                  • 1 cup Frozen whole, eggs, thawed
                                  • 3 cups Low-fat sour cream
                                  • ⅔ cup Canola oil
                                  • 3 qt ⅔ cups Frozen corn, thawed, drained
                                  • 1 gal Canned cream style corn
                                  • 3 cups *Fresh onions, chopped
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 14 oz Whole-wheat flour
                                    • 15 oz White whole-grain cornmeal
                                    • 8 oz Sugar
                                    • - - Salt
                                    • - - Baking powder
                                    • - - Ground black or white pepper
                                    • 4 oz Frozen whole eggs, thawed
                                    • 15 oz Low-fat sour cream
                                    • - - Canola oil
                                    • 2 lb Frozen corn, thawed, drained
                                    • 4 lb Canned cream style corn
                                    • 8 oz *Fresh onions, chopped

                                    Measure

                                    • 3 cups Whole-wheat flour
                                    • 2½ cups White whole-grain cornmeal
                                    • 1 cup Sugar
                                    • ¼ tsp Salt
                                    • 1 Tbsp 2 tsp Baking powder
                                    • ½ tsp Ground black or white pepper
                                    • ½ tsp Frozen whole eggs, thawed
                                    • 1½ cups Low-fat sour cream
                                    • ⅓ cup Canola oil
                                    • 1 qt 2⅓ cups Frozen corn, thawed, drained
                                    • 2 qt Canned cream style corn
                                    • 1½ cups *Fresh onions, chopped

                                    50 Servings

                                      Weight

                                      • 1 lb 12 oz Whole-wheat flour
                                      • 1 lb 14 oz White whole-grain cornmeal
                                      • 1 lb Sugar
                                      • - - Salt
                                      • - - Baking powder
                                      • - - Ground black or white pepper
                                      • 8 oz Frozen whole eggs, thawed
                                      • 1 lb 14 oz Low-fat sour cream
                                      • - - Canola oil
                                      • 4 lb Frozen corn, thawed, drained
                                      • 8 lb Canned cream style corn
                                      • 1 lb *Fresh onions, chopped

                                      Measure

                                      • 1 qt 2 cups Whole-wheat flour
                                      • 1 qt 1 cup White whole-grain cornmeal
                                      • 2 cups Sugar
                                      • ½ tsp Salt
                                      • 3 Tbsp 1 tsp Baking powder
                                      • 1 tsp Brown black or white pepper
                                      • 1 cup Frozen whole, eggs, thawed
                                      • 3 cups Low-fat sour cream
                                      • ⅔ cup Canola oil
                                      • 3 qt ⅔ cups Frozen corn, thawed, drained
                                      • 1 gal Canned cream style corn
                                      • 3 cups *Fresh onions, chopped

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 14 oz Whole-wheat flour
                                        • 15 oz White whole-grain cornmeal
                                        • 8 oz Sugar
                                        • - - Salt
                                        • - - Baking powder
                                        • - - Ground black or white pepper
                                        • 4 oz Frozen whole eggs, thawed
                                        • 15 oz Low-fat sour cream
                                        • - - Canola oil
                                        • 2 lb Frozen corn, thawed, drained
                                        • 4 lb Canned cream style corn
                                        • 8 oz *Fresh onions, chopped

                                        Measure

                                        • 3 cups Whole-wheat flour
                                        • 2½ cups White whole-grain cornmeal
                                        • 1 cup Sugar
                                        • ¼ tsp Salt
                                        • 1 Tbsp 2 tsp Baking powder
                                        • ½ tsp Ground black or white pepper
                                        • ½ tsp Frozen whole eggs, thawed
                                        • 1½ cups Low-fat sour cream
                                        • ⅓ cup Canola oil
                                        • 1 qt 2⅓ cups Frozen corn, thawed, drained
                                        • 2 qt Canned cream style corn
                                        • 1½ cups *Fresh onions, chopped

                                        50 Servings

                                          Weight

                                          • 1 lb 12 oz Whole-wheat flour
                                          • 1 lb 14 oz White whole-grain cornmeal
                                          • 1 lb Sugar
                                          • - - Salt
                                          • - - Baking powder
                                          • - - Ground black or white pepper
                                          • 8 oz Frozen whole eggs, thawed
                                          • 1 lb 14 oz Low-fat sour cream
                                          • - - Canola oil
                                          • 4 lb Frozen corn, thawed, drained
                                          • 8 lb Canned cream style corn
                                          • 1 lb *Fresh onions, chopped

                                          Measure

                                          • 1 qt 2 cups Whole-wheat flour
                                          • 1 qt 1 cup White whole-grain cornmeal
                                          • 2 cups Sugar
                                          • ½ tsp Salt
                                          • 3 Tbsp 1 tsp Baking powder
                                          • 1 tsp Brown black or white pepper
                                          • 1 cup Frozen whole, eggs, thawed
                                          • 3 cups Low-fat sour cream
                                          • ⅔ cup Canola oil
                                          • 3 qt ⅔ cups Frozen corn, thawed, drained
                                          • 1 gal Canned cream style corn
                                          • 3 cups *Fresh onions, chopped
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • 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 INFORMATION

                                          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 Carbohydrates 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

                                          Notes

                                          *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”)