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5 from 1 vote

Corn Pudding USDA Recipe for Schools

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.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
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
50 Servings
Calories: 180

Ingredients

50 Servings

    Weight

    • 1 lb Whole-wheat flour
    • 1 lb White whole-grain corn meal
    • 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

    • 3¹⁄2 cups 1 Tbsp 1 tsp Whole-wheat flour
    • 3 cups White whole-grain corn meal
    • 1¹⁄2 cups Sugar
    • 2 Tbsp 1 tsp Baking powder
    • 1 tsp Ground black or white pepper
    • ⅔ cup Frozen whole eggs, thawed
    • 1³⁄4 cups 3 Tbsp 1 tsp Low-fat sour cream
    • ½ cup Canola oil
    • 1 qt 3¹⁄2 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

    100 Servings

      Weight

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

      Measure

      • 1 qt 3 cups 2 Tbsp 2 tsp Whole-wheat flour
      • 1 qt 2 cups White whole-grain corn meal
      • 3 cups Sugar
      • ¼ cup 2 tsp Baking powder
      • 2 tsp Ground black or white pepper
      • 1 ¹⁄3 cups Frozen whole eggs, thawed
      • 3³⁄4 cups 2 Tbsp 2 tsp Low-fat sour cream
      • 1 cup Canola oil
      • 3 qt 3¹⁄4 cups Frozen corn, thawed, drained
      • 1 gal ¹⁄4 cup 2 Tbsp 2 tsp (approx. 1¹⁄3 No. 10 cans) Canned cream-style corn
      • ½ cup *Fresh onions, chopped

      -

      50 Servings

        Weight

        • 1 lb Whole-wheat flour
        • 1 lb White whole-grain corn meal
        • 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

        • 3¹⁄2 cups 1 Tbsp 1 tsp Whole-wheat flour
        • 3 cups White whole-grain corn meal
        • 1¹⁄2 cups Sugar
        • 2 Tbsp 1 tsp Baking powder
        • 1 tsp Ground black or white pepper
        • ⅔ cup Frozen whole eggs, thawed
        • 1³⁄4 cups 3 Tbsp 1 tsp Low-fat sour cream
        • ½ cup Canola oil
        • 1 qt 3¹⁄2 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

        100 Servings

          Weight

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

          Measure

          • 1 qt 3 cups 2 Tbsp 2 tsp Whole-wheat flour
          • 1 qt 2 cups White whole-grain corn meal
          • 3 cups Sugar
          • ¼ cup 2 tsp Baking powder
          • 2 tsp Ground black or white pepper
          • 1 ¹⁄3 cups Frozen whole eggs, thawed
          • 3³⁄4 cups 2 Tbsp 2 tsp Low-fat sour cream
          • 1 cup Canola oil
          • 3 qt 3¹⁄4 cups Frozen corn, thawed, drained
          • 1 gal ¹⁄4 cup 2 Tbsp 2 tsp (approx. 1¹⁄3 No. 10 cans) Canned cream-style corn
          • ½ cup *Fresh onions, chopped

          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").

          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 (about 2 3⁄8" x 4") | Calories: 180 | Total Carbohydrate: 34g | Protein: 4g | Total Fat: 5g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 198mg | Potassium: 203mg | Dietary Fiber: 3g | Total Sugars: 10g | Vitamin D: 3IU | Calcium: 37mg | Iron: 1mg