Corn Pudding For Fifty - cooking recipe

Ingredients

9 lb. corn (whole kernel), frozen
24 egg yolks, beaten
3 qt. milk
6 oz. margarine, melted
2 Tbsp. salt
1 tsp. white pepper
24 egg whites

Preparation

Thaw corn.
Combine corn and all ingredients except egg whites.
Beat egg whites until stiff but not dry.
Fold into corn mixture.
Pour into two 12 x 20 x 2-inch baking pans.
Place in pans of hot water.
Bake at 325\u00b0 for 40 to 45 minutes.