Makeover Pecan Corn Pudding |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
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! âSharon Beshoar, Montrose, Colorado 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 |
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.
|
|