MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Corn and Bean Pudding
  Categories: Diabetic, Side dishes, Beans
       Yield: 6 servings
       1 ts Canola oil                        1/2 ts Salt
       1 sm Onion, finely chopped               4 dr Hot pepper sauce
 	    2	 Eggs				     2 c  Cooked kidney or brown
       1 c  Milk                               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.
   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.