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Buttered Corn
Fills one 2.5 Hotel Pan
Portion with 4 oz portion spoon
Servings
70
4 oz / 1/2 cup portions
Ingredients
3
#10 Cans
Kernel Corn
½
pound
butter
Salt and Pepper to taste
Instructions
Open cans; Drain, reserve half the liquid
Add corn to sheet pan; add enough liquid to come 1/3 up the pan. The corn should not be "swimming"
Season well with Salt and Black Pepper to taste
Slice butter into chunks, dot surface.
Cover and refrigerate.
Bake covered in preheated 350 oven till 135°F, stirring frequently.
Hold hot for service.