Corn Pudding - USDA Recipe for CACFP

Corn Pudding - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Corn Pudding – This traditional side is a combination of frozen and canned corn, onions and sour cream baked together.

 

Whole-wheat flour
8 oz
1 3/4 cups 2 tsp
1 lb
3 1/2 cups 1 Tbsp 1 tsp

1. Combine flour, cornmeal, sugar, baking powder, and pepper in a large bowl. Stir well. Set aside for step 3.

White whole-grain cornmeal
8 oz
1 1/2 cups
1 lb
3 cups
Sugar
6 oz
3/4 cup
12 oz
1 1/2 cups
baking powder
1 Tbsp 1/2 tsp
2 Tbsp 1 tsp
Ground black or white pepper
1/2 tsp
1 tsp
Frozen whole eggs, thawed
3 oz
1/3 cup
6 oz
2/3 cup

2. Combine eggs, sour cream, oil, corn, cream style corn, and onions in a large bowl. Stir well. Set aside for step 3.

Low-Fat Sour Cream
10 oz
3/4 cup 3 Tbsp 2 tsp
1 lb 4 oz
1 3/4 cups 3 Tbsp 1 tsp
Canola oil
1/4 cup
1/2 cup
Frozen corn, thawed, drained
1 lb 6 oz
3 3/4 cups 1 Tbsp
2 lb 12 oz
1 qt 3 1/2 cups 2 Tbsp
Canned cream style corn
2 lb 4 oz
1 qt 1 Tbsp 2 tsp (approx. 1/3 No. 10 can)
4 lb 8 oz
2 qt 3 Tbsp 1 tsp (approx. 2/3 No. 10 can)
*Fresh onions, chopped
2 oz
2 Tbsp
4 oz
1/4 cup

3. Pour 2 qt (about 4 lb 9 oz) egg mixture over 3 cups (about 1 lb 6 oz) flour mixture. Stir well.

4. Transfer 2 qt ¾ cup (about 5 lb 15 oz) corn pudding to a steam table pan (12” x 20” x 2 ½”) lightly coated with pan release spray. For 25 servings, use 1 pan. For 50 servings, use 2 pans.

5. Bake until golden brown: Conventional oven: 375 °F for 50-60 minutes. Convection oven: 325 °F for 30-40 minutes.

6. Critical Control Point: Heat to 140 °F or higher.

7. Critical Control Point: Hold for hot service at 140 °F or higher.

8. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2” x 3 ¾” square).

Serving

See Notes

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
 
Serving
 
NSLP/SBP Crediting Information: 1 piece provides 1/4 cup starchy vegetable and 1 oz equivalent grains.  
                                                                                                                                                                                                                                                                                   
CACFP Crediting Information: 1 piece provides 1/4 cup vegetable and 1 serving grains/bread.
 
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