9 lb. 9 oz. cream style corn
9 c. milk
9 eggs, well beaten
6 c. cracker crumbs
3 c. bread crumbs, toasted
2 1/4 c. onions, finely
chopped
2 Tbsp. salt
1 Tbsp. black pepper
1 c. fine bread crumbs
2 c. Cheddar cheese, shredded
Heat corn and milk. Gradually stir in eggs.
Add
cracker and bread crumbs, onion, salt and
pepper. Mix well.
Pour into two greased steam table pans. Combine
cheese and
crumbs; sprinkle over top of corn mixture.
Bake at 350 degrees for 40
to 50 minutes or until golden brown and bubbly.
Yield: 48
servings.
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