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
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
Reviews
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.
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!
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.
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.