Corn And Green Bean Pudding
A creamy corn and green bean pudding with sweet and savory flavors, perfect as a comforting side dish or light vegetarian main, featuring tender vegetables and rich eggs.
Ingredients
Instructions
- Cut corn kernels from the cobs using a sharp knife.
- Thinly slice green beans diagonally.
- In a 10-inch skillet, heat hot margarine over medium heat and cook green beans for 5 minutes, stirring frequently.
- Add corn to the skillet, cover, and cook for 5 to 10 minutes until vegetables are tender-crisp.
- In a large bowl, beat eggs, sugar, flour, salt, and pepper until well combined.
- Stir in evaporated milk until blended.
- Add the cooked corn and green bean mixture to the egg mixture and stir.
- Preheat oven to 325°F (160°C). Grease a 1 1/2-quart casserole dish.
- Pour the corn mixture into the casserole dish.
- Place the casserole in a larger baking pan or dish with about 1 inch of water to create a water bath.
- Bake for approximately 1 hour to 1 hour and 15 minutes, or until a knife inserted halfway to the center comes out clean.
Nutrition & Diet Analysis (per serving)
572
kcal
29% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).