Cooking For A Crowd - Large Sized Vegetable Recipes
 Scalloped Cream Style Corn Recipe
Recipes for Quantity Cooking

 

Scalloped Cream Style Corn

1 1/2 cups (12 oz.) butter or margarine, melted
4 qt. (1 1/2 lbs.) crackers, soda, coarsely crumbled or white bread
1 tbsp. pepper, black
2 1/4 gal. (19 lbs. 14 oz. or 3-No. 10 cn) corn, canned, cream style
2 qts. milk

Preheat oven to 325 F.

Combine butter, crackers, and pepper. Pour 1 gal corn into greased pan. Cover with 2 qt buttered cracker crumbs. Add remaining corn. Top with remaining cracker crumbs. Pour milk evenly over top of mixture.

Bake 45 minutes or until lightly browned and bubbling.

Pan size: 18 by 24-inch Roasting Pan

YIELD: 100 Portions

Note: You can also add 3 lbs. sharp cheddar cheese.

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