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Sweet Potato Corn Pudding


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 fresh chives


Land O Lakes® Cinnamon Sugar Butter Spread

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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

  4. STEP 4

    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.

Tip #1

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

Tip #2

Read more about this recipe on Recipe Buzz® Blog.

Nutrition (1 serving)

290 Calories
14 Fat (g)
85 Cholesterol (mg)
470 Sodium (mg)
36 Carbohydrates (g)
2 Dietary Fiber
6 Protein (g)
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