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Corn and Sweet Potato Pudding Recipe

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Corn and Sweet Potato Pudding Recipe

Prep Time: Cook Time:


  • Hominy, canned, white | 2.00 cup
  • Sweet potato, raw | 2.00 cup, cubes
  • Cornmeal, whole-grain, yellow | 0.33 cup
  • Low fat sour cream | 2.00 cup
  • Egg, whole, raw | 4.00 small
  • Brown sugar | 0.25 cup packed
  • Wheat flour, white, all-purpose, unenriched | 1.75 cup
  • Vegetable butter spread, reduced calories | 0.50 cup
  • Baking powder | 1.50 tsp
  • Salt | 1.00 tsp
  • Chives, raw | 2.00 tbsp chopped
Nutrition Facts (Per Serving)

Calories per serving: 247.90 mg

Fat per serving: 11.16 g

Saturated fat per serving: 5.03 g

Protein per serving: 5.72 g

Sodium per serving: 412.15 mg

Cholesterol per serving: 67.51 g


  1. Preheat oven to 350°F. Shred the sweet potato cubes, melt vegetable butter spread, grease a 3-quart glass casserole and keep aside.
  2. Beat sour cream together with eggs and brown sugar in a large mixing bowl. While beating on medium speed, add melted spread.
  3. Mix cornmeal, flour, salt and baking powder in a separate bowl then, while beating on low speed, stir it into the egg mixture.
  4. Beat until combined, then, add hominy, sweet potato and chives while still beating at a low speed.
  5. Shift the batter into greased casserole and bake for 45-55 minutes or until a toothpick inserted in center, comes out moist but clean.
  6. Serve warm!

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