I need a good recipe for Corn pudding/Casserole that can easily be expanded to feed 40-50 people. I need to use a large (111 oz.) can of corn, so preferably with only or mainly corn, not creamed. This is for my church Thanksgiving dinner. Thanks in advance!
I always liked baked corn, corn pudding, or scalloped corn made with creamed corn. One time all I had was whole corn. I put it in the blender with some of the other ingredients and mixed it there. This is a family favorite.
If all I had was whole corn, I'd put more than half in a food processor or blender with the liquid.
I don't measure this any more. And don't always make the roux, just add everything together.
The recipe I had called for making a roux with butter and flour, then mixing in the milk, sugar, creamed corn, and beaten eggs just to mix good. Salt and Pepper.
A large pan would take quite a while to bake. You might consider 2 or 3, 9 x 13 pans.My recipe was from a Pa Dutch cook book, and I've been eating this for more than 55 years.
use your 111oz of corn
add 3 cans cream corn
1 cup sugar
1 cup flour
2 sticks butter
6-8 eggs beaten
mix all ingredients well.
pour into a greased baking pan bake till it is golden brown on top.
hope this works for you
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