Shakin & Bakin Foodie Blog

Here is another great recipe sent over to us from the great folks at Taste of Home. This looks like the perfect recipe to make to go along with your Thanksgiving dinner! If you make the recipe come back & let us know how you liked it!

Makeover Pecan Corn Pudding Recipe

•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 (6 ounces) shredded sharp reduced-fat cheddar cheese
•4 jalapeno peppers, seeded and chopped
•1/2 cup chopped pecans, toasted

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. 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. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Serve warm. Yield: 12 servings.

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.

Disclosure: This recipe was given to us by the PR firm that handles PR work for Taste of Home. You can find additional recipes by visiting the Taste of Home web site. Thank you for your recipe contribution!