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Originally posted by impala#03:
That's the same as here in NW New Mexico, except for Blue Bell. But we have others that are almost as good.

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Originally posted by Gatogordo:
Anyone who would substitute green chiles for pecan pie should live in NM.

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Originally posted by FMC:
I understand why the Pecan Pie is in there. But a more commonly found staple elsewhere throughout the country. Even in NYC- "get a rope......." In fact even though less common by number a cobbler in a glass baking dish screams family reunion......whereas a pie: "So and so blah blah blah, she must have bought it at HEB at the last minute...."


Now a dewberry cobbler topped with Blue Bell is uniquely Texas.

Any asshole can buy pecans, but drive down any county road in late spring and you'll see a woman in a ditch with 5 gallon bucket and a (snake) stick........

Regardless of which pie you choose, the food groups of "pie" and "Blue Bell" should not be separate- the _____ pie/cobbler topped with Blue Bell is one food group

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MAKEOVER PECAN CORN PUDDING RECIPE

Read Reviews (6)
Publisher Photo 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
Featured In: 25 Potluck Side Dishes to Feed a Crowd
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
RATE COMMENT SAVE PRINT
VERIFIED BY Taste of Home Test Kitchen
HEALTHY
INGREDIENTS
1 cup yellow cornmeal
3/4 teaspoon baking soda
3 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
DIRECTIONS
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. 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.