RECIPE FOR CORN PUDDING

CORN PUDDING

Makes 100 servings – ¼ cup vegetable.
(40 servings of protein)						Bake in 325° oven.


INGREDIENTS	MEASURES
Flour	4 ¾ cups
Sugar	1 ¾ cups
Salt	3 1/3 Tbsps.
Corn,fresh or whole kernel	2 –#10 cans (or 20 cups)
Shell eggs,beaten**	40
Reconstituted dry milk***	2 ½ gal.
Butter or margarine	½ cup

**	May substitute 6 2/3 cups sifted dried whole eggs and 6 2/3 cups water for 40 shell eggs
***	See RECIPE FOR FLUID SKIM MILK,BUTTERMILK,SOUR MILK for directions to reconstitute dry milk.


DIRECTIONS:
1. Mix flour,sugar and salt. Add to other ingredients.
2. Pour mixture in greased baking pans and bake in 325° F. oven for 20 to 30 minutes.
3. Stir from bottom of pan 3 times while baking.



Number of Portions	100
Size of Portion	¼ cup



Calories	146	Iron	0.96 Mg	Protein	7.37 G	20.17%
Cholesterol	89 Mg	Calcium	133.10 Mg	Carbohydrates.	20.35 G	55.70%
Sodium	395 Mg	Vitamin A	111 RE	Total Fat	4.40 G	27.10%
Fiber	0.95 G	Vitamin C	4.32 Mg	Saturated Fat.	1.50 G	9.26%

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