Sweet Potato Corn Pudding

Sweet Potato Corn Pudding
0 Reviews
Prep Time
Total Time
12 servings


(16 ounces)
LAND O LAKES® Light Sour
(2 tablespoons)
Brown sugar, firmly packed
(1/2 cup)
LAND O LAKES® Cinnamon
Sugar Butter Spread
(1/4 cup)
Chives, finely chopped
(1 3/4 cups)
All-purpose flour
(1/3 cup)
Yellow cornmeal
(1 tablespoon)
Baking powder
(1 teaspoon)
Orange flesh sweet potatoes, 2 cups
(1 (16-ounce) can)
Golden hominy, canned, drained
LAND O LAKES® Cinnamon
Sugar Butter Spread


  1. Heat oven to 350°F. Light spray 12 glass 6-ounce ramekins or custard cups; setaside.
  2. Combine sour cream, brown sugar and eggs in large bowl; beat on medium speeduntil combined. Stir in 1/2 cup melted Cinnamon Sugar Butter Spread and chives.
  3. Combine flour, cornmeal, baking powder and salt in medium bowl. Add flourmixture to egg mixture; beat on low speed until just blended. Gently stir in sweet potatoes andhominy.
  4. Pour batter into prepared dishes. Bake for 35 to 37 minutes or until toothpickinserted in center comes out mostly clean, but pudding is still soft. Serve warm in custard cups,or invert onto plate with additional Cinnamon Sugar Butter Spread.

Recipe Tips

You Might Also Like

Comment on this Recipe

Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.