Yield: 2 pans 12x20x2 inches
Notes: 6 oz chopped green pepper and 6 oz chopped pimiento may be added.
6 quarts cream style corn (2 No. 10 cans)
1 quart milk
1 tablespoon salt
1/2 teaspoon black pepper
14 ounces cracker crumbs
12 ounces margarine, melted
Servings: 50
1. Mix corn, milk, and seasonings.
2. Combine crumbs and margarine. Place alternate layers of buttered crumbs and corn mixture in two 12x20x2-inch baking pans. Bake at 350°F for 35-40 minutes.
Servings: 50
Notes: 6 oz chopped green pepper and 6 oz chopped pimiento may be added.
6 quarts cream style corn (2 No. 10 cans)
1 quart milk
1 tablespoon salt
1/2 teaspoon black pepper
14 ounces cracker crumbs
12 ounces margarine, melted
Servings: 50
1. Mix corn, milk, and seasonings.
2. Combine crumbs and margarine. Place alternate layers of buttered crumbs and corn mixture in two 12x20x2-inch baking pans. Bake at 350°F for 35-40 minutes.
Servings: 50
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