MAKEOVER PECAN CORN PUDDING

Makeover Pecan Corn Pudding image

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

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 269 calories, Fat 15g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 465mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.