Title: Corn and Bean Pudding
Categories: Diabetic Allergy Side dish
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 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.

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