Corn And Bean Pudding
Ingredients
1 tsp. canola oil
1 small onion, finely chopped
2 medium eggs
1 C. milk
1/2 tsp. salt
4 drops hot pepper sauce
2 C. cooked kidney, or brown beans
14 oz. cream style corn, canned
Cooking Instructions
Heat oil over medium heat in a small nonstick skillet. Cook onion, stirring occasionally, about 4 minutes, or until translucent. In 6-C. 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 degrees F. for 20 minutes. Stir mixture and bake 20 minutes longer, or until tester inserted near center comes out clean.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)