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Corn and Lima Bean Pudding
Cook Mode Keep screen awake
Level Easy
Serving 6 to 8 servings
Prep 15 min
Cook 1 hr
Total 1 hr 15 min
Prep 15 min
Cook 1 hr
This delicious Corn and Lima Bean Pudding, casserole has vegetables baked in a nutmeg-scented egg custard is a Brazilian favorite. In a country where meat dishes are prevalent, this vegetarian dish was popular among Jewish immigrants in the sixteenth and seventeenth centuries. It allowed them to dine with Catholic friends and maintain their kosher diet without drawing attention to their religious beliefs. For a touch of spicy heat, add some finely chopped malagueta pepper, the most widely used hot chile in Brazil, or your favorite chile pepper to the skillet with the onion and bell pepper.
Corn and Lima Bean Pudding combines the delicate sweetness of corn with the savory touch of lima beans, creating a comforting and hearty dish. From CARNATION® MILK, this Corn and Lima Bean recipe offers a delightful way to enjoy these classic ingredients. Made with NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, it provides a rich, creamy texture that enhances the natural flavors of the lima beans and corn.
This dish is not only perfect for a dinner or lunch side dish but also ideal for spring occasions, bringing a fresh and flavorful element to your meal. Whether you’re searching for lima beans and corn recipes or exploring more options for a butter beans and corn recipe, this delightful pudding will satisfy your cravings in a savory way. Suitable for all skill levels, it’s an easy addition to your repertoire of seasonal, comforting dishes.
Corn and Lima Bean Pudding combines the delicate sweetness of corn with the savory touch of lima beans, creating a comforting and hearty dish. From CARNATION® MILK, this Corn and Lima Bean recipe offers a delightful way to enjoy these classic ingredients. Made with NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, it provides a rich, creamy texture that enhances the natural flavors of the lima beans and corn.
This dish is not only perfect for a dinner or lunch side dish but also ideal for spring occasions, bringing a fresh and flavorful element to your meal. Whether you’re searching for lima beans and corn recipes or exploring more options for a butter beans and corn recipe, this delightful pudding will satisfy your cravings in a savory way. Suitable for all skill levels, it’s an easy addition to your repertoire of seasonal, comforting dishes.
Ingredients
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Directions
Cook Mode
Keep screen awake
Step 1
Preheat oven to 325° F. Grease 11 x 7-inch baking dish or 1 1/2- to 2-quart casserole dish.
Step 2
Combine flour, sugar, salt, black pepper and nutmeg in small bowl. Combine lima beans, corn and eggs in medium bowl.
Step 3
Melt butter in large skillet over medium heat. Add onion and pepper, stirring occasionally, until soft. Add flour mixture; stir well. Stir in evaporated milk. Cook, stirring constantly, until mixture comes just to a boil and thickens slightly. Remove from heat. Stir in vegetable-egg mixture. Pour into prepared casserole. Place casserole in large roasting pan; fill roasting pan with warm water to about 1-inch depth.
Step 4
Bake for 50 to 55 minutes or until knife inserted near center comes out clean. Remove from water. Let cool for 15 minutes before serving.
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