This creamy and sweet corn pudding, uses hominy and sweet potatoes for a delicious taste.
1 (16-ounce) container (2 cups) sour cream
1/4 cup firmly packed brown sugar
4 large 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
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.
Hominy is dried white or yellow corn kernels from which the hull and germ have been removed.
Explore reviews fromour online community
1 of 2 reviewers would make it again
Excellant if made right, great taste wonderful texture.
No, no need too.
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.
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.
Find a variety of cinnamon sugar butter spread recipes in this collection. From breakfast to dinner, dessert to snacks, you'll be amazed how versatile cooking with cinnamon butter can be!