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.
Recipe Comments and Suggestions
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
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