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White Corn Pudding
(Yield: 24 servings)
6 ounces vegetable oil
1/2 cup all-purpose flour
4 teaspoons onion salt
7 cups Pearl Original Organic Soymilk
2 1/2 pounds fresh or thawed frozen white corn kernels
1/2 teaspoon dried thyme
1/2 teaspoon pepper
Heat oven to 350°F. Spray bottom and sides of 1 full-size hotel pan with cooking spray. In blender jar on high speed, blend eggs, oil, flour and onion salt. Transfer to large mixing bowl; stir in soymilk, corn, thyme and pepper. Pour into hotel pan; bake 1 hour 15 minutes or until knife inserted in center comes out clean. Cut into 24 squares.
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