Recipe for Southern Style Corn 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
3/4 cup WATER, WARM
1 cup BUTTER PRINT SURE
1 lb BUTTER PRINT SURE
30 x EGGS SHELL
1/4 oz MILK, DRY NON-FAT L HEAT
1 lb PIMENTOS 7 OZ
1/4 lb CORN CREAM #10
1 lb ONIONS DRY
1 lb PEPPER SWT GRN FRESH
1 lb FLOUR GEN PURPOSE 10LB
2 oz SUGAR, GRANULATED 10 LB
2 tbl PEPPER BLACK 1 LB CN
Instructions:
Instructions: PAN SIZE: (12X20X2 1/2") STEAM TABLE PAN. TEMPERATURE: 325 F OVEN

1. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

2. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.

3. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY.

4. COMBINE CORN, EGGS, SUGAR, SALT, PEPPER, AND PIMIENTOS. SAUTE CHOPPED ONIONS AND PEPPERS WITH 1 CUP OF BUTTER OR MARGARINE; ADD TO OTHER INGREDIENTS.

5. ADD SAUCE SLOWLY TO CORN MIXTURE; MIX WELL.

6. POUR 1 3/4 GAL INTO EACH PAN.

7. BAKE 1 HOUR 45 MINUTES OR UNTIL ALMOST FIRM (CENTER WILL BE SOFT). DO NOT
OVERBAKE.

8. REMOVE FROM OVEN; LET STAND 20 MINUTES BEFORE SERVING.

NOTE:

1. IN STEP 4, 23 1/2-NO. 303 CN CANNED CREAM STYLE CORN MAY BE USED.

NOTE:

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

SERVING SIZE: 1/2 CUP

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