• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Corn and Bean Pudding

  • Recipe Submitted by on

Category: Diabetic, Side Dishes, Beans

 Ingredients List

  • 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.

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