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Makeover Pecan Corn Pudding

 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
12 ServingsPrep: 20 min. Bake: 45 min.


  • 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


  • 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.
  • 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.
  • 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.

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Makeover Pecan Corn Pudding (continued)

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.