Sweet Potato Corn Pudding

Sweet Potato Corn Pudding

This creamy and sweet corn pudding, uses hominy and sweet potatoes for a delicious taste.

15 min. prep time
12 servings
111 Rating


1 (16-ounce) container sour cream
1/4 cup firmly packed brown sugar
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


Heat oven to 350°F. Grease 3-quart glass casserole dish; set aside.

Combine sour cream, brown sugar and eggs in bowl; beat on medium speed until combined. Stir in 1/2 cup melted Cinnamon Sugar Butter Spread.

Combine flour, cornmeal, baking powder and salt in another bowl. Add flour mixture to egg mixture; beat on low speed until just blended. Gently stir in sweet potatoes, hominy and chives. 

Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out mostly clean, but pudding is still soft. Serve warm with additional Cinnamon Sugar Butter Spread on top.

Recipe Tip

Hominy is dried white or yellow corn kernels from which the hull and germ have been removed.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 290

Fat: 14g

Cholesterol: 85mg

Sodium: 470mg

Carbohydrates: 36g

Dietary Fiber: 2g

Protein: 6g

Recipe #15222©2011Land O'Lakes, Inc.

Recipe Comments & Reviews

About twice the amount of binder needed for the amount of vegetables. Too moist. Cinnamon not the right spice for this combination. Mashing hominy might have helped. Overall I was disappointed.

Test Kitchen Comment


You could use another fall spice flavor or a combination of flavors of cinnamon and nutmeg. Cinnamon, though, is a popular fall flavor. When we tested this recipe and prepared it for the photo it was not too moist and it cut easily as we wanted it to.
Posted December 17, 2012

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