Simple and Cheesy Corn Pudding Cake

Okay. So we have a great recipe that will have you feeling good after eating. We have tried to come up with a main course protein to go with this recipe, but upon reflection, it just doesn't need one. With the feel good protein of our vegetarian yellow eye beans mixed wtih true New England favorite flavors, the only suggestion we can make to you is to grab a fork and dig in!

Nonstick cooking spray

1/2 (16-oz) can Bar Harbor® All Natural, Vegetarian Yellow-Eye Beans

2 eggs, beaten

3/4 cup shredded Cheddar cheese

2 tablespoons Raye's® Lemon Pepper Mustard

1 teaspoon garlic powder

1-1/2 teaspoons cayenne pepper

1-1/2 cups milk

1/2 cup cornmeal

1 cup molasses

Savory Molasses Sauce, recipe below

Preheat oven to 350-degrees F. Spray a bread loaf pan with nonstick cooking spray. Lightly mash the beans (with half the sauce contained in can) with a fork in a large bowl. In a separate bowl. Whisk eggs well and add to bean mixture along with 1/2 cup of the cheese, mustard, garlic powder and 1 teaspoon cayenne pepper; set aside.

In a medium saucepan, over high heat, bring the milk to scalding, stirring frequently to prevent scorching. Reduce heat to medijm-low and slowly pour in the conrmeal while stirring constantly. Continue cooking and stirring until thickened and smooth, another minute.

Remove from heat and stir in bean mixture, mixing well.

Pour into prepared pan and bake for 15 minutes. Quickly slide out the oven shelf and top with remaining cheese. Continue cooking an additional 10 minutes, or until the cake has set in the center.

Remove to cool slightly before slicing to serve with Savory Molasses Sauce.

Savory Molasses Sauce: Heat 1 cup molasses in microwave safe bowl, covered, for 15 seconds. Remove, stir and heat an additional 15 seconds, or until hot. Stir in 1 tablespoon  Raye's® Lemon Pepper Mustard and 1/2 teaspon cayenne pepper.


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Bar Harbor Foods ·1112 Cutler Road, Whiting, Maine 04691 USA·207-259-3341