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In Reply to: Creamed Corn for a bunch? posted by Hambone on November 19, 2011 at 09:57:46:
Scalloped Whole Grain Corn (Canned)
Servings: YIELD: 100 Portions (1 Pan)
Portions: 1/2 Cup
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F. Oven
1 1/2 cups (12 oz) butter or margarine, melted
4 qt. (1 1/2 lb) crackers, soda, coarsely crumbled
1 tbsp. pepper, black
2 1/4 gal. (20 lb 10 oz or 3-No. 10 cn) corn, canned, whole grain
1 1/8 cups (5 oz) milk, nonfat, dry
1 1/2 qt. reserved corn liquid
Combine butter, crackers, and pepper. Drain canned corn and reserve 1 1/2 qt liquid. Pour 1 gal corn into greased pan. Cover with 2 qt buttered cracker crumbs. Add remaining corn. Top with remaining cracker crumbs. Reconstitute milk and reserved liquid; pour evenly over top of mixture. Bake 45 minutes or until lightly browned and bubbling.
NOTE: 1. If desired, bacon fat may be substituted for butter or margarine.
2. 1 1/2 qt other types of milk may be substituted for nonfat dry milk and water.
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