Makeover Pecan Corn Pudding Recipes
MAKEOVER CORN PUDDING
Passed down for generations, this recipe was a cherished family tradition at holidays and special gatherings. Now, with less than half the fat, sodium and cholesterol of the original, it can be served up for generations to come! -Arlene Spencer, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour and sugar. Whisk in the milk, egg substitute, butter and salt. Stir in the corn, cream-style corn and cheese. , Pour into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 50-55 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 197 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 403mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
MAKEOVER PECAN CORN PUDDING
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
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
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.
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