Servings: 100 Portions (4 Pans)
Portions: 1/2 Cup each
Pan Size: 12 by 20 by 2 1/2-inch Steam Table Pan
Temperature: 375 degrees F. Oven
1-1/2 cup (8 oz) onions, dry, finely chopped
1/4 cup (2 oz) butter or margarine
1-1/2 gallon (12 lb 10 oz or 2-No. 10 can) corn, canned, whole kernel
1-1/2 gallon (12 lb 12 oz or 2-No. 10 can) tomatoes, canned, chopped
1/4 cup (2 oz) sugar, granulated
2 1/3 tablespoon (1-1/2 oz) salt
1 teaspoon pepper, black
3 quart (1-1/2 lb) bread, soft, cubed
1 cup (8 oz) butter or margarine, melted
Sauté onions in butter or margarine until tender. Drain corn; combine with onions, tomatoes, sugar, salt, and pepper. Place an equal quantity of mixture in each lightly greased pan. Pour butter or margarine over bread cubes. Sprinkle 3 cups bread cubes over mixture in each pan. Bake 30 minutes or until bread cubes are browned.
NOTE:
9 oz dry onions A.P. will yield 8 oz finely chopped onions.
8 lb 12 oz frozen whole kernel corn may be used for canned corn.
Other sizes and types of pans may be used.