- 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
- 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. Yield: 12 servings.
Reviews for Makeover Pecan Corn Pudding
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"Everyone loved the creamy goodness"
"this was good - but doesn't beat Southern Plantation Corn Bread"
"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."
"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."