recipes
Corn and Sweet Potato Pudding
Flavorful vegetable side dish combining two vegetable favorites – corn and sweet potatoes.
- Servings
- cook method
- prep
- cook
- ready
- 12
- Bake/Roast
- 20 minutes
- 30 minutes - 1 hour
- Less than 1 1/2 hours
Ingredients
- 4 large eggs
- 2 cups sour cream
- 1/3 cup packed brown sugar
- 1 can (16 ounces) cream-style corn
- 1/2 cup minced green onions
- 1 3/4 cups all-purpose flour
- 1/4 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded sweet potatoes
- no-stick cooking spray
- 6 tablespoons butter
- Directions
- Nutrition Info
- Serving Suggestions
-
Preheat oven to 350°F.
Beat eggs, sour cream and brown sugar in large mixing bowl until smooth. Stir in corn and green onions.
Combine flour, cornmeal, baking powder, salt, pepper and nutmeg in a separate bowl. Stir into egg mixture until just blended. Fold in sweet potatoes.
Spray a 13×9-inch baking dish with cooking spray. Add butter. Place in oven until the butter melts. Remove from oven and immediately pour corn batter over hot butter.
Return to oven. Bake 40 minutes or until pudding is crusty on top and cooked in center. Serve pudding warm or at room temperature.
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