Corn Pudding USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Corn Pudding is a traditional side that combines frozen and canned corn, onions, and sour cream baked together.
CACFP CREDITING INFORMATION
1 piece provides ¹⁄4 cup vegetable and 1 oz equivalent grains.
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/Corn-Pudding_25-50_centers.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

25 Servings

    Weight

    • 8 oz Whole-wheat flour
    • 8 oz White whole-grain cornmeal
    • 6 oz Sugar
    • - - Baking powder
    • - - Ground black or white pepper
    • 3 oz Frozen whole eggs, thawed
    • 10 oz Low-fat sour cream
    • - - Canola oil
    • 1 lb 6 oz Frozen corn, thawed, drained
    • 2 lb 4 oz Canned cream style corn
    • 2 oz *Fresh onions, chopped

    Measure

    • 1¾ cups 2 tsp Whole-wheat flour
    • 1½ cups White whole-grain cornmeal
    • ¾ cup Sugar
    • 1 Tbsp ½ tsp Baking powder
    • ½ tsp Ground black or white pepper
    • ⅓ cup Frozen whole eggs, thawed
    • ¾ cup 3 Tbsp 2 tsp Low-fat sour cream
    • ¼ cup Canola oil
    • 3¾ cups 1 Tbsp Frozen corn, thawed, drained
    • 1 qt 1 Tbsp 2 tsp (approx. ⅓ No. 10 can) Canned cream style corn
    • 2 Tbsp *Fresh onions, chopped

    50 Servings

      Weight

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

      Measure

      • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
      • 3 cups White whole-grain cornmeal
      • 1½ cups Sugar
      • 2 Tbsp 1 tsp Baking powder
      • 1 tsp Ground black or white pepper
      • ⅔ cup Frozen whole eggs, thawed
      • 1¾ cups 3 Tbsp 1 tsp Low-fat sour cream
      • ½ cup Canola oil
      • 1 qt 3½ cups 2 Tbsp Frozen corn, thawed, drained
      • 2 qt 3 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Canned cream style corn
      • ¼ cup *Fresh onions, chopped

      Quantity
       

      25 Servings

        Weight

        • 8 oz Whole-wheat flour
        • 8 oz White whole-grain cornmeal
        • 6 oz Sugar
        • - - Baking powder
        • - - Ground black or white pepper
        • 3 oz Frozen whole eggs, thawed
        • 10 oz Low-fat sour cream
        • - - Canola oil
        • 1 lb 6 oz Frozen corn, thawed, drained
        • 2 lb 4 oz Canned cream style corn
        • 2 oz *Fresh onions, chopped

        Measure

        • 1¾ cups 2 tsp Whole-wheat flour
        • 1½ cups White whole-grain cornmeal
        • ¾ cup Sugar
        • 1 Tbsp ½ tsp Baking powder
        • ½ tsp Ground black or white pepper
        • ⅓ cup Frozen whole eggs, thawed
        • ¾ cup 3 Tbsp 2 tsp Low-fat sour cream
        • ¼ cup Canola oil
        • 3¾ cups 1 Tbsp Frozen corn, thawed, drained
        • 1 qt 1 Tbsp 2 tsp (approx. ⅓ No. 10 can) Canned cream style corn
        • 2 Tbsp *Fresh onions, chopped

        50 Servings

          Weight

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

          Measure

          • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
          • 3 cups White whole-grain cornmeal
          • 1½ cups Sugar
          • 2 Tbsp 1 tsp Baking powder
          • 1 tsp Ground black or white pepper
          • ⅔ cup Frozen whole eggs, thawed
          • 1¾ cups 3 Tbsp 1 tsp Low-fat sour cream
          • ½ cup Canola oil
          • 1 qt 3½ cups 2 Tbsp Frozen corn, thawed, drained
          • 2 qt 3 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Canned cream style corn
          • ¼ cup *Fresh onions, chopped

          Ingredients
           

          25 Servings

            Weight

            • 8 oz Whole-wheat flour
            • 8 oz White whole-grain cornmeal
            • 6 oz Sugar
            • - - Baking powder
            • - - Ground black or white pepper
            • 3 oz Frozen whole eggs, thawed
            • 10 oz Low-fat sour cream
            • - - Canola oil
            • 1 lb 6 oz Frozen corn, thawed, drained
            • 2 lb 4 oz Canned cream style corn
            • 2 oz *Fresh onions, chopped

            Measure

            • 1¾ cups 2 tsp Whole-wheat flour
            • 1½ cups White whole-grain cornmeal
            • ¾ cup Sugar
            • 1 Tbsp ½ tsp Baking powder
            • ½ tsp Ground black or white pepper
            • ⅓ cup Frozen whole eggs, thawed
            • ¾ cup 3 Tbsp 2 tsp Low-fat sour cream
            • ¼ cup Canola oil
            • 3¾ cups 1 Tbsp Frozen corn, thawed, drained
            • 1 qt 1 Tbsp 2 tsp (approx. ⅓ No. 10 can) Canned cream style corn
            • 2 Tbsp *Fresh onions, chopped

            50 Servings

              Weight

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

              Measure

              • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
              • 3 cups White whole-grain cornmeal
              • 1½ cups Sugar
              • 2 Tbsp 1 tsp Baking powder
              • 1 tsp Ground black or white pepper
              • ⅔ cup Frozen whole eggs, thawed
              • 1¾ cups 3 Tbsp 1 tsp Low-fat sour cream
              • ½ cup Canola oil
              • 1 qt 3½ cups 2 Tbsp Frozen corn, thawed, drained
              • 2 qt 3 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Canned cream style corn
              • ¼ cup *Fresh onions, chopped

              Quantity
               

              25 Servings

                Weight

                • 8 oz Whole-wheat flour
                • 8 oz White whole-grain cornmeal
                • 6 oz Sugar
                • - - Baking powder
                • - - Ground black or white pepper
                • 3 oz Frozen whole eggs, thawed
                • 10 oz Low-fat sour cream
                • - - Canola oil
                • 1 lb 6 oz Frozen corn, thawed, drained
                • 2 lb 4 oz Canned cream style corn
                • 2 oz *Fresh onions, chopped

                Measure

                • 1¾ cups 2 tsp Whole-wheat flour
                • 1½ cups White whole-grain cornmeal
                • ¾ cup Sugar
                • 1 Tbsp ½ tsp Baking powder
                • ½ tsp Ground black or white pepper
                • ⅓ cup Frozen whole eggs, thawed
                • ¾ cup 3 Tbsp 2 tsp Low-fat sour cream
                • ¼ cup Canola oil
                • 3¾ cups 1 Tbsp Frozen corn, thawed, drained
                • 1 qt 1 Tbsp 2 tsp (approx. ⅓ No. 10 can) Canned cream style corn
                • 2 Tbsp *Fresh onions, chopped

                50 Servings

                  Weight

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

                  Measure

                  • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
                  • 3 cups White whole-grain cornmeal
                  • 1½ cups Sugar
                  • 2 Tbsp 1 tsp Baking powder
                  • 1 tsp Ground black or white pepper
                  • ⅔ cup Frozen whole eggs, thawed
                  • 1¾ cups 3 Tbsp 1 tsp Low-fat sour cream
                  • ½ cup Canola oil
                  • 1 qt 3½ cups 2 Tbsp Frozen corn, thawed, drained
                  • 2 qt 3 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Canned cream style corn
                  • ¼ cup *Fresh onions, chopped
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 8 oz Whole-wheat flour
                    • 8 oz White whole-grain cornmeal
                    • 6 oz Sugar
                    • - - Baking powder
                    • - - Ground black or white pepper
                    • 3 oz Frozen whole eggs, thawed
                    • 10 oz Low-fat sour cream
                    • - - Canola oil
                    • 1 lb 6 oz Frozen corn, thawed, drained
                    • 2 lb 4 oz Canned cream style corn
                    • 2 oz *Fresh onions, chopped

                    Measure

                    • 1¾ cups 2 tsp Whole-wheat flour
                    • 1½ cups White whole-grain cornmeal
                    • ¾ cup Sugar
                    • 1 Tbsp ½ tsp Baking powder
                    • ½ tsp Ground black or white pepper
                    • ⅓ cup Frozen whole eggs, thawed
                    • ¾ cup 3 Tbsp 2 tsp Low-fat sour cream
                    • ¼ cup Canola oil
                    • 3¾ cups 1 Tbsp Frozen corn, thawed, drained
                    • 1 qt 1 Tbsp 2 tsp (approx. ⅓ No. 10 can) Canned cream style corn
                    • 2 Tbsp *Fresh onions, chopped

                    50 Servings

                      Weight

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

                      Measure

                      • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
                      • 3 cups White whole-grain cornmeal
                      • 1½ cups Sugar
                      • 2 Tbsp 1 tsp Baking powder
                      • 1 tsp Ground black or white pepper
                      • ⅔ cup Frozen whole eggs, thawed
                      • 1¾ cups 3 Tbsp 1 tsp Low-fat sour cream
                      • ½ cup Canola oil
                      • 1 qt 3½ cups 2 Tbsp Frozen corn, thawed, drained
                      • 2 qt 3 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Canned cream style corn
                      • ¼ cup *Fresh onions, chopped

                      Quantity
                       

                      25 Servings

                        Weight

                        • 8 oz Whole-wheat flour
                        • 8 oz White whole-grain cornmeal
                        • 6 oz Sugar
                        • - - Baking powder
                        • - - Ground black or white pepper
                        • 3 oz Frozen whole eggs, thawed
                        • 10 oz Low-fat sour cream
                        • - - Canola oil
                        • 1 lb 6 oz Frozen corn, thawed, drained
                        • 2 lb 4 oz Canned cream style corn
                        • 2 oz *Fresh onions, chopped

                        Measure

                        • 1¾ cups 2 tsp Whole-wheat flour
                        • 1½ cups White whole-grain cornmeal
                        • ¾ cup Sugar
                        • 1 Tbsp ½ tsp Baking powder
                        • ½ tsp Ground black or white pepper
                        • ⅓ cup Frozen whole eggs, thawed
                        • ¾ cup 3 Tbsp 2 tsp Low-fat sour cream
                        • ¼ cup Canola oil
                        • 3¾ cups 1 Tbsp Frozen corn, thawed, drained
                        • 1 qt 1 Tbsp 2 tsp (approx. ⅓ No. 10 can) Canned cream style corn
                        • 2 Tbsp *Fresh onions, chopped

                        50 Servings

                          Weight

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

                          Measure

                          • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
                          • 3 cups White whole-grain cornmeal
                          • 1½ cups Sugar
                          • 2 Tbsp 1 tsp Baking powder
                          • 1 tsp Ground black or white pepper
                          • ⅔ cup Frozen whole eggs, thawed
                          • 1¾ cups 3 Tbsp 1 tsp Low-fat sour cream
                          • ½ cup Canola oil
                          • 1 qt 3½ cups 2 Tbsp Frozen corn, thawed, drained
                          • 2 qt 3 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Canned cream style corn
                          • ¼ cup *Fresh onions, chopped
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 8 oz Whole-wheat flour
                            • 8 oz White whole-grain cornmeal
                            • 6 oz Sugar
                            • - - Baking powder
                            • - - Ground black or white pepper
                            • 3 oz Frozen whole eggs, thawed
                            • 10 oz Low-fat sour cream
                            • - - Canola oil
                            • 1 lb 6 oz Frozen corn, thawed, drained
                            • 2 lb 4 oz Canned cream style corn
                            • 2 oz *Fresh onions, chopped

                            Measure

                            • 1¾ cups 2 tsp Whole-wheat flour
                            • 1½ cups White whole-grain cornmeal
                            • ¾ cup Sugar
                            • 1 Tbsp ½ tsp Baking powder
                            • ½ tsp Ground black or white pepper
                            • ⅓ cup Frozen whole eggs, thawed
                            • ¾ cup 3 Tbsp 2 tsp Low-fat sour cream
                            • ¼ cup Canola oil
                            • 3¾ cups 1 Tbsp Frozen corn, thawed, drained
                            • 1 qt 1 Tbsp 2 tsp (approx. ⅓ No. 10 can) Canned cream style corn
                            • 2 Tbsp *Fresh onions, chopped

                            50 Servings

                              Weight

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

                              Measure

                              • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
                              • 3 cups White whole-grain cornmeal
                              • 1½ cups Sugar
                              • 2 Tbsp 1 tsp Baking powder
                              • 1 tsp Ground black or white pepper
                              • ⅔ cup Frozen whole eggs, thawed
                              • 1¾ cups 3 Tbsp 1 tsp Low-fat sour cream
                              • ½ cup Canola oil
                              • 1 qt 3½ cups 2 Tbsp Frozen corn, thawed, drained
                              • 2 qt 3 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Canned cream style corn
                              • ¼ cup *Fresh onions, chopped

                              Quantity
                               

                              25 Servings

                                Weight

                                • 8 oz Whole-wheat flour
                                • 8 oz White whole-grain cornmeal
                                • 6 oz Sugar
                                • - - Baking powder
                                • - - Ground black or white pepper
                                • 3 oz Frozen whole eggs, thawed
                                • 10 oz Low-fat sour cream
                                • - - Canola oil
                                • 1 lb 6 oz Frozen corn, thawed, drained
                                • 2 lb 4 oz Canned cream style corn
                                • 2 oz *Fresh onions, chopped

                                Measure

                                • 1¾ cups 2 tsp Whole-wheat flour
                                • 1½ cups White whole-grain cornmeal
                                • ¾ cup Sugar
                                • 1 Tbsp ½ tsp Baking powder
                                • ½ tsp Ground black or white pepper
                                • ⅓ cup Frozen whole eggs, thawed
                                • ¾ cup 3 Tbsp 2 tsp Low-fat sour cream
                                • ¼ cup Canola oil
                                • 3¾ cups 1 Tbsp Frozen corn, thawed, drained
                                • 1 qt 1 Tbsp 2 tsp (approx. ⅓ No. 10 can) Canned cream style corn
                                • 2 Tbsp *Fresh onions, chopped

                                50 Servings

                                  Weight

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

                                  Measure

                                  • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
                                  • 3 cups White whole-grain cornmeal
                                  • 1½ cups Sugar
                                  • 2 Tbsp 1 tsp Baking powder
                                  • 1 tsp Ground black or white pepper
                                  • ⅔ cup Frozen whole eggs, thawed
                                  • 1¾ cups 3 Tbsp 1 tsp Low-fat sour cream
                                  • ½ cup Canola oil
                                  • 1 qt 3½ cups 2 Tbsp Frozen corn, thawed, drained
                                  • 2 qt 3 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Canned cream style corn
                                  • ¼ cup *Fresh onions, chopped
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 8 oz Whole-wheat flour
                                    • 8 oz White whole-grain cornmeal
                                    • 6 oz Sugar
                                    • - - Baking powder
                                    • - - Ground black or white pepper
                                    • 3 oz Frozen whole eggs, thawed
                                    • 10 oz Low-fat sour cream
                                    • - - Canola oil
                                    • 1 lb 6 oz Frozen corn, thawed, drained
                                    • 2 lb 4 oz Canned cream style corn
                                    • 2 oz *Fresh onions, chopped

                                    Measure

                                    • 1¾ cups 2 tsp Whole-wheat flour
                                    • 1½ cups White whole-grain cornmeal
                                    • ¾ cup Sugar
                                    • 1 Tbsp ½ tsp Baking powder
                                    • ½ tsp Ground black or white pepper
                                    • ⅓ cup Frozen whole eggs, thawed
                                    • ¾ cup 3 Tbsp 2 tsp Low-fat sour cream
                                    • ¼ cup Canola oil
                                    • 3¾ cups 1 Tbsp Frozen corn, thawed, drained
                                    • 1 qt 1 Tbsp 2 tsp (approx. ⅓ No. 10 can) Canned cream style corn
                                    • 2 Tbsp *Fresh onions, chopped

                                    50 Servings

                                      Weight

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

                                      Measure

                                      • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
                                      • 3 cups White whole-grain cornmeal
                                      • 1½ cups Sugar
                                      • 2 Tbsp 1 tsp Baking powder
                                      • 1 tsp Ground black or white pepper
                                      • ⅔ cup Frozen whole eggs, thawed
                                      • 1¾ cups 3 Tbsp 1 tsp Low-fat sour cream
                                      • ½ cup Canola oil
                                      • 1 qt 3½ cups 2 Tbsp Frozen corn, thawed, drained
                                      • 2 qt 3 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Canned cream style corn
                                      • ¼ cup *Fresh onions, chopped

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 8 oz Whole-wheat flour
                                        • 8 oz White whole-grain cornmeal
                                        • 6 oz Sugar
                                        • - - Baking powder
                                        • - - Ground black or white pepper
                                        • 3 oz Frozen whole eggs, thawed
                                        • 10 oz Low-fat sour cream
                                        • - - Canola oil
                                        • 1 lb 6 oz Frozen corn, thawed, drained
                                        • 2 lb 4 oz Canned cream style corn
                                        • 2 oz *Fresh onions, chopped

                                        Measure

                                        • 1¾ cups 2 tsp Whole-wheat flour
                                        • 1½ cups White whole-grain cornmeal
                                        • ¾ cup Sugar
                                        • 1 Tbsp ½ tsp Baking powder
                                        • ½ tsp Ground black or white pepper
                                        • ⅓ cup Frozen whole eggs, thawed
                                        • ¾ cup 3 Tbsp 2 tsp Low-fat sour cream
                                        • ¼ cup Canola oil
                                        • 3¾ cups 1 Tbsp Frozen corn, thawed, drained
                                        • 1 qt 1 Tbsp 2 tsp (approx. ⅓ No. 10 can) Canned cream style corn
                                        • 2 Tbsp *Fresh onions, chopped

                                        50 Servings

                                          Weight

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

                                          Measure

                                          • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
                                          • 3 cups White whole-grain cornmeal
                                          • 1½ cups Sugar
                                          • 2 Tbsp 1 tsp Baking powder
                                          • 1 tsp Ground black or white pepper
                                          • ⅔ cup Frozen whole eggs, thawed
                                          • 1¾ cups 3 Tbsp 1 tsp Low-fat sour cream
                                          • ½ cup Canola oil
                                          • 1 qt 3½ cups 2 Tbsp Frozen corn, thawed, drained
                                          • 2 qt 3 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Canned cream style corn
                                          • ¼ cup *Fresh onions, chopped
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Combine flour, cornmeal, sugar, baking powder, and pepper in a large bowl. Stir well. Set aside for step 3.
                                          • Combine eggs, sour cream, oil, corn, cream style corn, and onions in a large bowl. Stir well.
                                          • Pour 2 qt (about 4 lb 9 oz) egg mixture over 3 cups (about 1 lb 6 oz) flour mixture. Stir well.
                                          • Transfer 2 qt ¾ cup (about 5 lb 15 oz) 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.
                                          • 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 (about 2³⁄8" x 4").

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Corn Pudding USDA Recipe for Child Care Centers
                                          Amount Per Serving 1 piece (about 2³⁄8" x 4")
                                          Calories 180 Calories from Fat 45
                                          % Daily Value*
                                          Total Fat 5g8%
                                          Saturated Fat 1g6%
                                          Cholesterol 18mg6%
                                          Sodium 198mg9%
                                          Potassium 203mg6%
                                          Total Carbohydrate 34g11%
                                          Dietary Fiber 3g13%
                                          Total Sugars 10g11%
                                          Protein 4g8%
                                          Vitamin D 3IU20%
                                          Calcium 37mg4%
                                          Iron 1mg6%
                                          Added Sugar 4g
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onions: 3 oz
                                          50 Servings:
                                          Mature onions: 6 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 5 lb 5 oz
                                          About 2 qt 2²⁄3 cups/1 steam table pan (12" x 20" x 2¹⁄2")
                                          50 Servings:
                                          About 10 lb 10 oz
                                          About 1 gal 1 qt 1¼ cups/2 steam table pans (12" x 20" x 2¹⁄2")