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Sweet Potato Corn Pudding

Presented by:
Land O' Lakes
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A sweet and creamy corn pudding with hominy and sweet potatoes.

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
60 min
Recipe Servings

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.


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