Corn Pudding Recipe for Large Families (12 servings)

1 1/2 cups whole-wheat flour
1 cup + 3 Tbls white cornmeal

1/2 cup sugar

⅛ tsp salt

2 1/2 tsp baking powder

¼ tsp Ground black or white pepper
¼ tsp Frozen whole eggs, thawed

3/4 cups Low-fat sour cream

3 Tbls canola oil

1 lb Frozen corn, thawed, drained

30 ounces cream style corn, canned

3/4 cup Fresh onions, chopped

Combine flour, cornmeal, sugar, salt, baking powder, and pepper in a large bowl. Stir well. Set aside

Combine eggs, sour cream, oil, corn, cream style corn, and onions in a large bowl. Stir well.

Pour egg mixture over of dry mixture. Stir well.

Transfer corn pudding to a steam table pan (12” x 20” x 2½”) lightly coated with pan release spray.

Bake until golden brown: Conventional oven: 375 °F for 50-60 minutes. Convection oven: 325 °F for 30-40 minutes.

Cut into12 pieces per pan.