---------- Recipe via Meal-Master (tm) v8.02
       Title: CORN & BEAN PUDDING
  Categories: Diabetic, 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.