Corn Casserole

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Step 1

Preheat oven to 350°F. -- Convection oven to 300°F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 3

CCP: Check condition of all cans prior to opening. Do not use if product is questionable.

Step 4

1. Combine creamed corn, dry cornbread mix, melted margarine, and sour cream; pour into steam table pans sprayed with nonstick cooking spray.

Step 5

2. Bake 40 - 45 minutes or until desired internal temperature is reached.

Step 6

CCP: Final internal cooking temperature 165°F for < 1 second.

Step 7

CCP: Maintain holding 135°F or above.

Step 8

3. Remove from oven; add shredded cheese; return to oven 5 - 10 minutes, or until cheese is melted.

Step 9

Serve # 8 dip per portion.

Step 10

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours.

Step 11

Separate into shallow pans as needed for proper cooling. Cover, label and date.

Step 12

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.