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Recipes - SCALLOPED WHOLE KERNEL CORN

Recipe Name

SCALLOPED WHOLE KERNEL CORN

Submitted by

jgouker

Recipe Description

Q02301

Quantity	100	Quantity Unit	SERVINGS (1/2 CUP)	Servings
Prep Time (minutes)	20	Cook Time (minutes)	45	Ready In (minutes)	65

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Ingredients
Amt.	Measure	Ingredient



1 3/4	cups	margarine
100	crackers	ritz crackers (21 servings %3D 12oz box)
1/4	teaspoon	black pepper
42	cups	Whole kernel corn. rinsed & drained
3	cups	milk, 1% with added vitamin A

Steps

Sequence	Step

1	PAN: 12 BY 10 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN 25 SERVINGS PER PAN. MELT BUTTER OR MARGARINE FOR USE IN STEP 1. FINELY CRUMBLE CRACKERS PRIOR TO MEASURING FOR USE IN STEP 1. DRAIN CAN CORN RESERVING LIQUID FOR USE IN STEP 3. CORN IS USED IN STEP 2. 1. COMBINE BUTTER OR MARGARINE, CRACKER CRUMBS, AND PEPPER. RESERVE 3 CUPS BUTTERED CRUMBS FOR USE IN STEP 4. 2. DRAIN CORN. RESERVE LIQUID. POUR 2 3/4 QT DRAINED CORN INTO EACH LIGHTLY GREASED PAN. STIR IN 2 1/2 CUPS BUTTERED CRUMBS IN EACH STEAM TABLE PAN. MIX UNTIL JUST COMBINED. 3. COMBINE MILK AND RESERVED LIQUID; MIX WELL. POUR 3 CUPS MILK/LIQUID MIXTURE EVENLY OVER TOP OF CORN MIXTURE IN EACH PAN. MIX UNTIL JUST COMBINED. 4. SPRINKLE 3/4 CUP RESERVED BUTTERED CRUMBS OVER TOP OF CORN MIXTURE IN EACH PAN. 5. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED IN 300 F CONVECTION OVEN. 6. SERVE HOT. ONE NO. 8 SCOOP (1/2-CUP) MAY BE USED. CCP: HEAT TO 145 F OR HIGHER FOR 15 SECONDS. HOLD FOR SERVICE AT 140 F OR HIGHER.

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