Corn And Green Bean Pudding – a delicious recipe with corn, margarine, sugar, salt, milk, green beans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
About 1 1/2 hours before serving, using sharp knife, cut corn kernels from cob.
2
Thinly slice green beans diagonally.
3
In 10-inch skillet over medium heat in hot margarine, cook green beans 5 minutes, stirring frequently.
4
Add corn; cover and cook 5 to 10 minutes until vegetables are tender-crisp.
5
In large bowl, beat eggs, sugar, flour, salt and pepper; stir in evaporated milk until blended.
6
Stir in corn mixture.
7
Preheat oven to 325u00b0. Grease 1 1/2-quart casserole.
8
Pour corn mixture into casserole. Place casserole in 13 x 9-inch baking pan or other small dish with about 1-inch water.
9
Bake until done, approximately 1 hour to 1 hour and 15 minutes or until knife inserted halfway to the middle comes out clean.
292
kcal
Calories
12
g
Fat
33
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 medium sized ears corn, 2 Tbsp. margarine, 2 Tbsp. sugar, 1 tsp. salt, and more.
Yes, Corn And Green Bean Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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