Makeover Pecan Corn Pudding from Healthy Cooking

Notes: I have not made this yet.

1 cup yellow cornmeal
3/4 tsp. baking soda
3 eggs
1 1/4 cup buttermilk
3/4 cup reduced-fat butter, melted
2 cans cream-style corn
2 cups frozen corn
2 medium onions, chopped
1 1/2 cups shredded sharp reduced-fat cheddar cheese
4 jalapeno peppers, seeded & chopped
1/2 cup chopped pecans, toasted

In a large bowl, combine cornmeal & baking soda. In a small bowl, whisk the eggs, buttermilk & butter. Add cream-style corn, corn & onions. Stir into dry ingredients just until moistened.
2. Pour half the mixture into a 13 x 9 inch baking dish coated with cooking spray. Sprinkle with cheese and jalapenos. Top with remaining batter; sprinkle with pecans.
3. Bake uncovered at 350 degrees for 45-50 minutes or until a thermometer reads 160 degrees. Serve warm

Yield: 12 servings
15 grams fat