Pecan corn.pudding

Name: Pecan corn.pudding
Total time: 1200 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup Yellow cornmeal; 3/4 tsp Baking soda; 3 Eggs; 1 1/4 cup Buttetmilk; 3/4 cup Reduce fat butter melted; 14 3/4 oz Cream style corn; 8 1/4 oz Cream.style corn; 2 cup Frozen corn; 2 medium onions chopped; 1 1/2 cup Shredded sharp reduced fat cheddar cheese; 4 jalapeno peppers seeded and chopped; 1/2 cup Chopped pecans toasted

Nanita @cook_2924762

Toronto

This dish was fantastic! I did not include the pecans because we aren't big fans. The sweetness of the corn is perfectly balanced by the spice of the jalapeno. Try it and let me know if you love it as much as we did. :chef

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Ingredients

20 mins

12 servings

1 cupYellow cornmeal
3/4 tspBaking soda
3Eggs
1 1/4 cupButtetmilk
3/4 cupReduce fat butter melted
14 3/4 ozCream style corn
8 1/4 ozCream.style corn
2 cupFrozen corn
2 mediumonions chopped
1 1/2 cupShredded sharp reduced fat cheddar cheese
4jalapeno peppers seeded and chopped
1/2 cupChopped pecans toasted

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Steps

20 mins

1

In large bowl combine cornmeal and making soda.in a small bowl whisk the eggs, and butter.add cream style corn, corn snd 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.
4

Point plus 8 3/4 cups serving