Corn Pudding USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Corn Pudding is a traditional side that combines frozen and canned corn, onions, and sour cream baked together.
NSLP/SBP CREDITING INFORMATION
One piece provides ¹⁄4 cup starchy vegetable and 1 oz equivalent grains.
5 from 2 votes

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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 3⁄4 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 50 servings, use 2 pans.
    For 100 servings, use 4 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 135 °F or higher.
  • Critical Control Point:Hold for hot service at 135 °F or higher.
  • Portion: Cut each pan 5 x 5 (25 pieces per pan).
    Serve 1 piece (about 2 3⁄8" x 4").

Nutrition INFORMATION

Corn Pudding USDA Recipe for Schools
Amount Per Serving
 
1 piece (about 2 3⁄8" x 4")
Calories
180
Total Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
18
mg
6
%
Sodium
 
198
mg
9
%
Total Carbohydrate
 
34
g
11
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
10
g
11
%
Protein
 
4
g
8
%
Vitamin D
 
3
IU
20
%
Calcium
 
37
mg
4
%
Iron
 
1
mg
6
%
Potassium
 
203
mg
6
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature onions: 6 oz
100 Servings:
Mature onions: 12 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
50 Servings:
About 10 lb 10 oz
About 1 gal 1 qt 1¼ cups/2 steam table pans (12" x 20" x 2½")
100 Servings:
About 21 lb 4 oz
About 2 gal 2 qt 2½ cups/4 steam table pans (12" x 20" x 2½")