Makeover Pecan Corn Pudding Recipe
Makeover Pecan Corn Pudding Recipe photo by Taste of Home

Makeover Pecan Corn Pudding Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 12 servings

Ingredients

  • 1 cup yellow cornmeal
  • 3/4 teaspoon baking soda
  • 3 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 (6 ounces) shredded sharp reduced-fat cheddar cheese
  • 4 jalapeno peppers, seeded and chopped
  • 1/2 cup chopped pecans, toasted

Nutritional Facts

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

Directions

  1. In a large bowl, combine cornmeal and baking soda. In a small bowl, whisk the eggs, buttermilk and butter. Add cream-style corn, corn and onions. Stir into dry ingredients just until moistened.
  2. Pour half the mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheese and jalapenos. Top with remaining batter; sprinkle with pecans.
  3. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Serve warm. Yield: 12 servings.
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.
Originally published as Makeover Pecan Corn Pudding in Healthy Cooking October/November 2011, p29

Nutritional Facts

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

Reviews for Makeover Pecan Corn Pudding

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 27, 2012

Everyone loved the creamy goodness

MY REVIEW
Reviewed Dec. 26, 2011

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

MY REVIEW
Reviewed 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.

MY REVIEW
Reviewed 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.

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