Servings: 100 Portions (1 Pan)
Portions: 1/2 Cup
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F. Oven
1-1/2 cups (12 oz) butter or margarine, melted
4 quart (1-1/2 lb) crackers, soda, coarsely crumbled
1 tablespoon pepper, black
2-1/4 gallon (20 lb 10 oz or 3-No. 10 can) corn, canned, whole grain
1-1/8 cups (5 oz) milk, nonfat, dry
1-1/2 quart reserved corn liquid
Combine butter, crackers, and pepper. Drain canned corn and reserve 1-1/2 quart liquid.
Pour 1 gallon corn into greased pan. Cover with 2 quart buttered cracker crumbs. Add remaining corn. Top with remaining cracker crumbs. Reconstitute milk and reserved liquid; pour evenly over top of mixture. Bake 45 minutes or until lightly browned and bubbling.
NOTE:
If desired, bacon fat may be substituted for butter or margarine.
1-1/2 quart other types of milk may be substituted for nonfat dry milk and water.