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  Recipe Home » Diabetic » CORN AND BEAN PUDDING
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  CORN AND BEAN PUDDING
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 323
Ingredients:
1 tsp. canola oil
1 small onion, finely chopped
2 medium eggs
1 C. milk
1/2 tsp. salt
4 drops hot pepper sauce
2 C. cooked kidney, or brown beans
14 oz. cream style corn, canned
Instructions:
Heat oil over medium heat in a small nonstick skillet. Cook onion, stirring occasionally, about 4 minutes, or until translucent. In 6-C. 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 degrees F. for 20 minutes. Stir mixture and bake 20 minutes longer, or until tester inserted near center comes out clean.
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