Pecan Corn Pudding
1 cup yellow cornmeal
3/4 teaspoon baking soda
1-1/4 cups buttermilk
3/4 cup 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
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. Makes 12 servings.