Corn And Bean Pudding

Recipe Ingredients

1 teaspoon	5ml	Canola oil
1 teaspoon	5ml	Onion - finely chopped (small)
2		Eggs
1 cup	237ml	Milk
1/2 teaspoon	2.5ml	Salt
4		Hot pepper sauce
2 cups	320g / 11oz	Cooked kidney or brown beans
1		Cream-style corn

Recipe Instructions

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 center comes out clean.

Tex-Mex variation: Add 1/3 cup chopped pepper or 2 tsp chopped pickled jalapeno pepper.

Adapted from "Full of Beans" by V. Currie and Kay Spicer 1993

Source:
Susan Feniger and Mary Sue Milliken

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