Corn Pudding

3/4 cup nonfat dry milk
3 3/4 cups warm water
1 1/4 qt. wheat or pastry flour, sifted (1 lb.)
3 cups whole eggs, slightly beaten (15 eggs)
2 1/2 gal. canned cream style corn (20 lb. or 3-No. 10 cans)
4 tbsp. granulated sugar

Reconstitute milk and warm water. Add flour and beat with wire whip until smooth. Add eggs and blend well. Add corn, sugar, and seasonings, mix thoroughly. Grease pans heavily with butter or margarine. Pour about 1 1/2 gallons of mixture into each pan. Bake 1 hour at 300 degrees F. or until firm.

NOTE: 1 quart other types of milk may be substituted for nonfat dry milk and water.

Serves 100

Cooking for a Crowd

Cookbook Index