Ingredients
1 tsp canola oil
1 small onion, finely chopped
2 eggs
1 cup milk
1/2 tsp salt
4 drop hot pepper sauce
2 cup cooked kidney or brown beans
14 oz can cream-style corn
Directions
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.
Servings: 6 servings
Corn & Bean Pudding Recipe brought to you by Recipe Ideas
Categories: Bean; Dessert
The History of Recipes
Written cooking instructions as an idea can be tracked way back into antiquity, certainly as far back into history as pharonic Egypt, and possibly even further than that. However, mostly, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. He also describes how the cooks of his times made use of a wide range of spices, including some familiar names such as thyme, fennel and asafoetida. Continuing our culinary historical journey, there were a couple of recipe books which were published in the 14th Century ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these are unconnected to the spicy food that is popular today, but rather recipes for the types of meals enjoyed by the nobility of that time. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab cuisine, such as basil and coriander. These new herbs and spices prompted an eruption in cookery books, many of which still exist in private libraries. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe competed to serve up the most extravagent meals, and because of this cooks and their recipe collections were highly sought after. Even so, it wasn`t until the 19th century the formal cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, cookery books were highly popular mostly as a result of higher levels of literacy, people having more spare time and being a little richer. The TV revolution brings us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Corn & Bean Pudding recipe.
