Corn and bean pudding
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Corn and bean pudding
  Corn    Pudding    Diabetic    Beans  
Last updated 6/12/2012 12:55:22 AM. Recipe ID 17269. Report a problem with this recipe.
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      Title: Corn and bean pudding
 Categories: Diabetic, Side dishes, Beans
      Yield: 6 Servings
      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
  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
  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.

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Recipe ID 17269 (Apr 03, 2005)

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