Makeover Pecan Corn Pudding Recipes
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.
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
EASY CORN PUDDING
My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.
Provided by Elizabeth
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
- Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g
"ALMOST FAMOUS" CORN PUDDING
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
- Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
- (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)
PECAN PUDDING
This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe for stove/oven preparation instead of microwave.
Provided by Dreamgoddess
Categories Dessert
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a 15-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted.
- Swirl the butter in the custard cup, coating sides and bottom.
- Pour the excess butter from the custard cup into the beaten egg.
- Stir in the dark corn syrup and vanilla.
- Stir together flour and baking powder.
- Stir flour mixture into egg mixture.
- Gently fold in chopped pecans.
- Pour the pecan mixture into the buttered 15-ounce custard cup.
- Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute.
- Sift a little powdered sugar atop.
- Serve warm with light cream, if desired.
Nutrition Facts : Calories 365.9, Fat 18, SaturatedFat 5.3, Cholesterol 108.3, Sodium 193.7, Carbohydrate 50.3, Fiber 1.5, Sugar 15.3, Protein 5.2
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