Corn Pudding for Fifty
Corn Pudding For Fifty is an moderately easy dinner. Made with 9 lb. corn (whole kernel), frozen, 24 egg yolks, beaten, 3 qt. milk, 6 oz. margarine, melted and 2 tbsp. salt, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Thaw corn.
Combine corn and all ingredients except egg whites.
Beat egg whites until stiff but not dry.
Fold into corn mixture.
Pour into two 12 x 20 x 2-inch baking pans.
Place in pans of hot water.
Bake at 325Β° for 40 to 45 minutes.
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