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Makeover Pecan Corn Pudding

Name: Makeover Pecan Corn Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings.
Cuisine: North America, Mexican
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

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 45 min.

Makes

12 servings

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

Makeover Pecan Corn Pudding Recipe photo by Taste of Home

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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.

Nutrition Facts

3/4 cup: 269 calories, 15g fat (6g saturated fat), 79mg cholesterol, 465mg sodium, 31g carbohydrate (6g sugars, 3g fiber), 10g protein.

Makeover Pecan Corn Pudding

Ingredients

Directions

Nutrition Facts

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