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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.
Course: Side Dish, vegetarian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Grains, Vegetables
Vegetable Subgroup: Starchy Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
25 Servings
Calories: 282

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

      -

      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

          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).

          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.

          Nutrition

          Serving: 1piece (2” x 3¾” square) | Calories: 282 | Total Carbohydrate: 51g | Protein: 6g | Total Fat: 7g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 158mg | Potassium: 318mg | Dietary Fiber: 4g | Total Sugars: 15g | Vitamin C: 2mg | Vitamin D: 4IU | Calcium: 54mg | Iron: 1mg | Vitamin A: 11mcg