Corn And Bean Pudding

Corn And Bean Pudding

Serves: 6

Method

  • This recipe is suitable for a gluten-free diet
  • Heat oil over medium heat in a small nonstick skillet
  • Cook onion, stirring occasionally about 4 minutes or until translucent
  • In 6 cup casserole sprayed with nonstick coating, beat eggs, milk, salt and hot pepper sauce until smooth
  • Stir in beans, corn and cooked onion
  • Mix well
  • Place casserole in larger pan
  • Pour enough hot water into larger pan to come 2 inches up sides
  • Bake at 350 F for 20 minutes
  • Stir mixture and bake 20 minutes longer or until tester inserted near centre comes out clean.
Nutrional Facts (Per Serving)
1/6 recipe - 181 calories, 1 1/2 starch, 1 protein choice 3 grams total fat, 1 gram saturated fat, 74 mg cholesterol, 9 grams protein, 29 grams carbohydrate, 376 mg sodium, 389 mg potassium. Very high fibre.
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Ingredients
Ingredients
To make Corn And Bean Pudding, you'll need:
  • 1 tsp Canola oil
  • 1 small Onion finely chopped
  • 2 Eggs
  • 1 cup Milk
  • 1/2 tsp Salt
  • 4 drop Hot pepper sauce
  • 2 cup Cooked kidney or brown beans
  • 14 oz Can cream-style corn