Instructions: PAN: 12 BY 10 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRACKER CRUMBS, AND PEPPER. RESERVE 3 CUPS BUTTERED CRUMBS FOR USE IN STEP 4.

2. POUR 2 3/4 QT CORN INTO GREASED PAN. STIR IN 2 1/2 CUPS BUTTERED CRUMBS.

MIX UNTIL JUST COMBINED.

3. RECONSTITUTE MILK; POUR 1 1/2 CUPS MILK EVENLY OVER TOP OR MIXTURE IN EACH
PAN. MIX UNTIL JUST COMBINED.

4. SPRINKLE 3/4 CUP RESERVED BUTTERED CRUMBS OVER TOP OF CORN MIXTURE.

5. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED.

NOTE:

1. IN STEP 2, 23 LB (23-NO. 303 CN) CANNED CREAM STYLE CORN MAY BE USED.

NOTE:

2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 30 MINUTES.

NOTE:

3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

SERVING SIZE: 1/2 CUP (4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.