Corn Pudding USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Corn Pudding is a Southern classic that combines frozen corn with canned cream style corn in a luscious batter made of whole wheat flour, whole-grain cornmeal, frozen eggs, and sour cream. A delicious way to make any meal special!
CACFP Adult Portion Crediting Information
One piece (2" x 3¾") provides ½ cup vegetable (½ cup starchy vegetable), and 2 oz equivalent grains.
SOURCE
CACFP Adult Portion Recipe Project.
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Instructions
 

  • Combine flour, cornmeal, sugar, salt, baking powder, and pepper in a large bowl, 2 lb 5½ oz (1 qt 3 cup) of dry mixture. Stir well.
    Set aside for step 3.
  • Combine eggs, sour cream, oil, corn, cream style corn, and onions in a large bowl, 7¾ lb (1 gal). Stir well.
  • Pour 1 gal egg mixture over 1 qt 3 cups of dry mixture. Stir well.
  • Transfer 9 lb 13 oz (1 gal 2 cup) corn pudding to a steam table pan (12” x 20” x 2½”) lightly coated with pan release spray.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Bake until golden brown:
    Conventional oven: 375 °F for 50-60 minutes.
    Convection oven: 325 °F for 30-40 minutes.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Portion: Cut each pan 5 x 5 (25 pieces per pan).
  • Serve 1 piece (2” x 3¾” square).

Nutrition INFORMATION

Corn Pudding USDA Recipe for Adults in CACFP
Amount Per Serving
 
1 piece (2” x 3¾” square)
Calories
282
Total Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
25
mg
8
%
Sodium
 
158
mg
7
%
Total Carbohydrate
 
51
g
17
%
Dietary Fiber
 
4
g
17
%
Total Sugars
 
15
g
17
%
Protein
 
6
g
12
%
Vitamin A
 
11
mcg
Vitamin C
 
2
mg
2
%
Vitamin D
 
4
IU
27
%
Calcium
 
54
mg
5
%
Iron
 
1
mg
6
%
Potassium
 
318
mg
9
%
N/A=data not available
*Marketing Guide
25 Servings:
Onions, Fresh: 9 oz
50 Servings:
Onions, Fresh: 1 lb 2 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 9½ lb
About 1 gal 1 cup/1 steam table pan
(12” x 20” x 2½”)
50 Servings:
About 19 lb
About 2 gal 2 cups/2 steam table pans
(12” x 20” x 2½”)