Baked Carrot Pudding

• 1 lb carrot, sliced
• 1 large onion, finely chopped
• 2 12 cups chicken soup base (or broth)
• 1 12 teaspoons salt
• 3 eggs
• 12 cup yellow cornmeal
• fresh green beans, cooked to desired doneness (or peas optional)

1. Place carrots, onions, and soup stock in saucepan.
2. Bring to a boil, lower heat, cover and simmer until vegetables are tender.
3. Drain vegetables and reserve liquid in which they were cooked.
4. Mash carrots and onions with salt.
5. Beat eggs and then add yellow cornmeal, mixing well.
6. Stir cooking liquid into egg-cornmeal mixture.
7. Beat until smooth and add vegetables.
8. Mix well.
9. Pour into well-greased 12 muffin, muffin pan.
10. Bake at 350 deg.
11. F oven for about 30-35 minutes, or until firm.
12. Unmold and arrange on serving platter to form an oval (rounded tops up), edges just touching.
13. Fill center with fresh green beans when ready to serve.

carrot, onion, chicken soup base, salt, eggs, yellow cornmeal, fresh green beans

Taken from www.food.com/recipe/baked-carrot-pudding-38006 (may not work)