1 (16-ounce) container sour cream
1/4 cup firmly packed brown sugar
4 Land O Lakes® All-Natural 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 large 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 medium 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.