Corn and Lima Bean Pudding

Corn and Lima Bean Pudding

In this recipe:

based on 5 reviews
This Looks YUMMY!
15 min.
90 min.
12 to 14 side-dish servings

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.


  • 1 pkg. (10 oz.) frozen lima beans, thawed, drained
  • 1 pkg. (10 oz.) frozen corn, thawed, drained
  • 3 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, lightly beaten
  • 1/4 cup (1/2 stick) butter
  • 1 medium onion, finely chopped
  • 1 large red or green bell pepper, finely chopped
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
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PREHEAT oven to 325° F. Grease 11 x 7-inch baking dish or 1 1/2- to 2-quart casserole dish.

COMBINE flour, sugar, salt, black pepper and nutmeg in small bowl. Combine lima beans, corn and eggs in medium bowl.

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.

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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Corn and Lima Bean Pudding

I made this as part of our pot luck today at Church. It reminds me of the corn and lima bean salad I make, only it is a cold dish. The flavors go together well. With our "cold spring weather", this was a nice warm dish to serve...........


Corn & Lima Bean Pudding

I found this was more like a casserole than a pudding. But good. However, I had to add some onion powder, not enough onion; and a dash of Cayenne, and some roasted red pepper relish. All in all, a great side dish, tho.

- cecyl ivie from WASHINGTON, DC

Excellent side dish

I make this for side dish my family's easter dinner today. It was a hit. I add a little bit paprika because my family love spicy food. Every body loves it and surprise with the taste because there was not meat!!!! My family is a meat eater. Excellent and thank you.

- Tota Shultz from BRUNSWICK, MD

Corn and Lima Bean Pudding

I have cooked a casserole'"kugel", very like this one but Corn and Lima Bean Pudding is even more delicious. I would encourag other cooks to try this hearty vegetarian meal-in-a-dish. Thanks!

- Lesley Carol Prince from Hamilton, ON

Corn & Lima Bean Pudding

Not sure when I saw the title if this would be a receipe I would try, being Lima beans have never been a favorite veggie of mine. But, with the other ingredients and the corn, am looking forward to putting on my Easter table for others to enjoy.

- Sheila Robinson from NEW SMYRNA BEACH, FL

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 140
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 3.5g (18% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 310mg (13% of DV)
  • Carbohydrates: 17g (6% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 6g
  • Protein: 6g
  • Vitamin A: 15% of DV
  • Vitamin C: 35% of DV
  • Calcium: 10% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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