Corn And Bean Pudding

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
A savory Southern-style casserole blending sweet corn and hearty beans in a custard-like bake.
Corn and Bean Pudding recipe image

This savory pudding is a comforting, rustic dish that transforms simple pantry staples into a cohesive, custard-like bake. The sweetness of cream-style corn balances perfectly with the earthy richness of cooked kidney or brown beans, while sautéed onions and a dash of hot pepper sauce add depth and a gentle kick. Eggs bind the mixture, creating a tender, sliceable texture that holds up well when cold or warm. ItâÂÂs an excellent vegetarian side dish or light main, perfect for potlucks, family dinners, or using up leftover canned goods. The flavor is robust yet mild, appealing to those seeking a diabetic-friendly option without sacrificing satisfaction. Simple, affordable, and deeply satisfying, this recipe brings a touch of home-style cooking to any table.

Corn and Bean Pudding recipe image
Print Recipe

Corn And Bean Pudding

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 46.2

Description

This savory pudding is a comforting, rustic dish that transforms simple pantry staples into a cohesive, custard-like bake. The sweetness of cream-style corn balances perfectly with the earthy richness of cooked kidney or brown beans, while saut&# 195;©ed onions and a dash of hot pepper sauce add depth and a gentle kick. Eggs bind the mixture, creating a tender, sliceable texture that holds up well when cold or warm. ItâÂÂs an excellent vegetarian side dish or light main, perfect for potlucks, family dinners, or using up leftover canned goods. The flavor is robust yet mild, appealing to those seeking a diabetic-friendly option without sacrificing satisfaction. Simple, affordable, and deeply satisfying, this recipe brings a touch of home-style cooking to any table.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC) and grease a 1.5-quart baking dish with canola oil.
  2. Finely chop the small onion and set aside.
  3. In a large mixing bowl, combine the cooked kidney or brown beans and the cream-style corn.
  4. Add the chopped onion, milk, salt, and hot pepper sauce to the bean and corn mixture.
  5. Beat the eggs slightly in a separate small bowl, then stir them into the main mixture until well combined.
  6. Pour the mixture into the prepared baking dish and spread it out evenly.
  7. Bake uncovered for 30-35 minutes, or until the center is set and a knife inserted comes out clean.
  8. Allow the pudding to cool for 10 minutes before slicing and serving warm or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 46.2kcal
% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.5g3%
Cholesterol 1.2mg1%
Sodium 25.0mg2%
Total Carbohydrate 5.3g2%
Dietary Fiber 0.4g2%
Sugars 4.0g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn, bean, pudding, vegetarian, kidney beans, cream style corn, onion, custard, baked, side dish, comfort food, diabetic friendly, easy recipe, hot sauce, eggs, milk, canola oil, southern, casserole, hearty
Recipe Card powered by WP Delicious