Hello from Friendly Foods! Today we will introduce a recipe for patients who can eat easy-to-chew and soft, bite-sized foods.
Today we will be making my grandmother's corn pudding!
The soft, creamy consistency reduces the risk of aspiration (food in the airway). The process of pureeing the corn and adding onions ensures safety for dysphagia patients with a level 6 or 7 diet.
This recipe yields 10 servings
Ingredients:
4 tablespoons melted unsalted butter
1 cup chopped red onion
1.5 cups whole milk
4 large eggs
3 tablespoons of all-purpose flour
2 tablespoons sugar
2 teaspoon salt
1 teaspoon salt
1/2 black pepper
3 16oz cans of corn kernels, drained
Prep:
Preheat oven to 400°F. Butter 13x9x2-inch oval or rectangular baking dish. Heat 1 tablespoon butter in a heavy medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes; cool in skillet.
Whisk milk, eggs, flour, sugar, salt, pepper, and remaining butter in a large bowl. Add in onion mixture. purree corn in a food processor until smooth. Add puree to custard; transfer to prepared dish.
Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.
Enjoy after letting cool adequately and monitor the patient for signs of aspiration. :)
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