1 (15oz) can Butter Kernel® Whole Kernel Corn, drained
1/3 cup butter, softened
1/2 cup sugar
1 (14.75oz) can Butter Kernel® Cream Style Corn (do not drain)
1/2 cup all-purpose flour
2 tablespoons cornmeal
1/8 teaspoon salt
1/3 cup sweetened dried cranberries
3/4 cup whipping cream
3 tablespoons powdered sugar
3/4 teaspoon ground cinnamon
1/3 cup chopped pecans
Heat oven to 325°F. Spray 1 1/2-quart casserole with cooking spray. Place whole kernel corn in food processor. Cover; pulse 5 times or until finely chopped. In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Add eggs and cream style corn and beat until smooth. Beat in flour, corn meal and salt on low speed until mixed. Stir in cranberries and processed corn. Pour into casserole. Bake 1 hour or until knife inserted in center comes out clean. Cool 1 1/2 hours to serve warm, or cool at room temperature and refrigerate to serve cold.
When ready to serve, whip cream with powdered sugar and cinnamon until soft peaks form. Scoop pudding into dessert dishes with ice cream scoop and top with whipped cream. Sprinkle with pecans.