04 Dec Corn Pudding

Corn Pudding

Servings 6
Author NKF - Third Edition Kidney Cooking - A Family Recipe Book for Kidney Patients Recipes compiled and tested by the Georgia Council on Renal Nutrition, National Kidney Foundation, Georgia Division, Atlanta, Georgia

Ingredients

  • 2 c. kernel corn canned or fresh cut
  • 3 slightly beaten eggs or 3/4 c. egg substitute
  • 1/2 c. 1% milk
  • 1/2 c. water
  • 1/3 c. onion finely chopped
  • 1 T. butter melted
  • 1 tsp. granulated sugar
  • 1 tsp. white or black pepper

Instructions

  1. Preheat oven to 350ºF.
  2. Combine all ingredients.
  3. Pour into a greased 1 ½-quart casserole dish.
  4. Place in a shallow pan filled with 1 inch of hot water.
  5. Bake 40-45 minutes, or until knife inserted in center comes out clean.
  6. Let stand for 10 minutes at room temperature before serving.

Recipe Notes

Potassium: 234 mg
Phosphorus: 122 mg