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Makeover Pecan Corn Pudding Recipe

Makeover Pecan Corn Pudding Recipe

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. YIELD:12 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Bake, uncovered, 45-50 minutes or until a thermometer reads 160°. Serve warm. Yield: 12 servings.

Recipe Note

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.

Nutritional Facts

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

Reviews for Makeover Pecan Corn Pudding

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PrplMonky5 User ID: 6612040 238926
Reviewed Dec. 7, 2015

"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!"

slocook805 User ID: 7734059 238552
Reviewed Dec. 1, 2015

"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."

patpcook User ID: 123258 138577
Reviewed Mar. 27, 2012

"Everyone loved the creamy goodness"

Hannah0418 User ID: 1795891 198259
Reviewed Dec. 26, 2011

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

KInlow User ID: 4373558 198258
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."

[email protected] User ID: 2604032 125802
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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