Sweet Potato Corn Pudding

Name: Sweet Potato Corn Pudding
Ingredients: 1 (16-ounce) container sour cream; 1/4 cup firmly packed brown sugar; 4 Land O Lakes Eggs; 1/2 cup Land O Lakes Cinnamon Sugar Butter Spread, melted; 1 3/4 cups all-purpose flour; 1/3 cup yellow cornmeal; 1 tablespoon baking powder; 1 teaspoon salt; 2 cups shredded sweet potatoes; 1 (16-ounce) can hominy, drained; 1/4 cup finely chopped chives; Land O Lakes Cinnamon Sugar Butter Spread

12 ingredients

10 steps

Ingredients

1 (16-ounce) container sour cream
1/4 cup firmly packed brown sugar
4 Land O Lakes Eggs
1/2 cup Land O Lakes Cinnamon Sugar Butter Spread, melted
1 3/4 cups all-purpose flour
1/3 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
2 cups shredded sweet potatoes
1 (16-ounce) can hominy, drained
1/4 cup finely chopped chives
Land O Lakes Cinnamon Sugar Butter Spread

Directions

1

Heat oven to 350F.
2

Grease 3-quart glass casserole dish; set aside.
3

Combine sour cream, brown sugar and eggs in bowl; beat on medium speed until combined.
4

Stir in 1/2 cup melted Cinnamon Sugar Butter Spread.
5

Combine flour, cornmeal, baking powder and salt in another bowl.
6

Add flour mixture to egg mixture; beat on low speed until just blended.
7

Gently stir in sweet potatoes, hominy and chives.
8

Pour batter into prepared pan.
9

Bake 45-55 minutes or until toothpick inserted in center comes out mostly clean, but pudding is still soft.
10

Serve warm with additional Cinnamon Sugar Butter Spread on top.