Corn a la Southern
Recipe No. 586 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 586 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Corn, cream style — 3 No. 10 cans
- Eggs, slightly beaten — 10 eggs (½ No. 56 dipper)
Butter, melted — 12 ounces (½ mess kit cup)
- Peppers, green, chopped — 2½ pounds (2½ No. 56 dippers)
- Sugar, granulated — 2¼ ounces (4½ mess kit spoons)
- Salt — 1 ounce (2 mess kit spoons)
- Pepper — as needed
- Milk, evaporated — 4 — 14½-ounce cans
- Water (for milk) — 2 quarts (2 No. 56 dippers)
Directions
Key ingredients
- Combine all ingredients; mix well.
- Pour into well greased baking pans. Bake in slow oven (300° F.) about 1 hour or until firm.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Corn, cream style — 3 cups Eggs, slightly beaten — ¾ eggs Butter, melted — 1 oz Peppers, green, chopped — 3¼ oz Sugar, granulated — about 1 tsp Salt — about ½ tsp Pepper — to taste Milk, evaporated — ½ can (14½ oz) Water (for milk) — 10¼ tbsp
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 586, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.