Free Recipe Corn and Bean Pudding
Recipe Type: Free Diabetic Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Corn and Bean Pudding Recipe
1 ts Canola oil
1 sm Onion, finely chopped
2 Eggs
1 c Milk
1/2 ts Salt
4 dr Hot pepper sauce
2 c Cooked kidney or brown beans
14 oz Can cream-style corn
Corn and Bean Pudding Preparation
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. 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. Tex-Mex variation: Add 1/3 cup chopped papper or 2 tsp chopped pickled jalapeno pepper. Adapted from Full of Beans by V. Currie & Kay Spicer 1993 ISBN 0-9695688-1-9 Mighton House, Box 399, Campbellville, Ont. L0P 1B0 Shared but not tested by Elizabeth Rodier Feb 94. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
How Do You Cook Corn and Bean Pudding?
If you know another way to cook Corn and Bean Pudding please make a comment in the form below to help other free recipe users make the best of this free recipie.