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Makeover Pecan Corn Pudding

Every bit as rich and creamy as the original recipe, this magical makeover has crunchy pecans, loads of cheese and a touch of jalapeno. Destined to become a favorite! —Sharon Beshoar, Montrose, Colorado
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    12 servings

Ingredients

  • 1 cup yellow cornmeal
  • 3/4 teaspoon baking soda
  • 3 large eggs
  • 1-1/4 cups buttermilk
  • 3/4 cup reduced-fat butter, melted
  • 2 cans (one 14-3/4 ounces, one 8-1/4 ounces) cream-style corn
  • 2 cups frozen corn
  • 2 medium onions, chopped
  • 1-1/2 cups shredded sharp reduced-fat cheddar cheese
  • 4 jalapeno peppers, seeded and chopped
  • 1/2 cup chopped pecans, toasted

Directions

  • Preheat oven to 350°. In a large bowl, combine cornmeal and baking soda. In a small bowl, whisk eggs, buttermilk and butter. Add cream-style corn, corn and onions. Stir into dry ingredients just until moistened.
  • Pour half the mixture into a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheese and jalapenos. Top with remaining batter; sprinkle with pecans.
  • Bake, uncovered, 45-50 minutes or until a thermometer reads 160°. Serve warm.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter. We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
Nutrition Facts
3/4 cup: 269 calories, 15g fat (6g saturated fat), 79mg cholesterol, 465mg sodium, 31g carbohydrate (6g sugars, 3g fiber), 10g protein.

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Reviews

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Average Rating:
  • Rex
    May 6, 2019

    I made it as per the direction with the exception of the reduced fat butter (?). It was very good BUT the center of the pudding was crumbly and I was expecting it to congeal together. So when I tried to plate a portion it just spilled out over the plate. The part near the edge held together a little better, but not by much. Does anyone have any ideas what I did wrong? Also, can someone tell me what's the definition of a "medium onion"? I would prefer an exact measure like 1 cup, or something like that. Thanks in advance.

  • PrplMonky5
    Dec 7, 2015

    I cut this recipe into a third. This was VERY good. Next time I will add more cheese and a little more pecans (personal preference). I also didn't put in the jalapenos because I can't eat anything spicy. Lastly, I didn't really make this "light"... I used regular cheddar cheese and regular butter. Still turned out beautifully. I will definitely be making again in the future!For the 3 - star review, if you had used the proper amount of butter it would not have been dry. I would definitely suggest giving it another shot!

  • slocook805
    Dec 1, 2015

    I have no idea what reduced fat butter is nor do I think I care to know. Instead of jalapenos I use Serrano peppers. If you are going to use jalapenos DON'T remove the seeds or ribs. If you're going to do that you can use bell pepper instead. I don't use the pecans in this recipe because we like the texture and taste as is and also the kick that comes with the peppers.

  • batgirl820
    Apr 28, 2012

    No comment left

  • patpcook
    Mar 27, 2012

    Everyone loved the creamy goodness

  • Hannah0418
    Dec 26, 2011

    this was good - but doesn't beat Southern Plantation Corn Bread

  • KInlow
    Nov 27, 2011

    I made this for Thanksgiving and loved it, so did everyone at the table who tried it. The family says this recipe is definetly a keeper. I didn't have reduced fat butter or cheese so I guess mine wasn't very light but it was REALLY good.

  • KatandSing
    Nov 25, 2011

    No comment left

  • maryrjones
    Nov 25, 2011

    No comment left

  • cherwingate
    Nov 24, 2011

    I would make this again, but it was just a little dry, as I tried to make it using what I had on hand at the time. I didn't have "reduced fat butter," (isn't that an oxymoron or something? :)), so I cut back on the butter to 1/2 cup. I omitted the pecans since they are so expensive right now, and don't think the dish really needs them. I used four good sized jalapenos, and really expected a wallop of heat from them, but the dish was surprisingly mild. I served this dish at Thanksgiving, and everyone liked it. When I make it again, I will up the butter to the original 3/4 cup, though.