Corn and Sweet Potato Pudding

Serves: 12

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
193 4 3 6 2 541 33 4

recipe ingredients
1 cup Egg Beaters® Egg Product, (or 4 large eggs)
2 cups light or regular sour cream
1/3 cup packed brown sugar
1 16 fluid ounce can cream-style corn
1/2 cup green onions, minced
1 3/4 cup unbleached 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, (about 1 medium)
PAM® No-Stick Cooking Spray
6 tablespoons unsalted margarine or butter

recipe directions
Preheat oven to 350°F.

Beat eggs, sour cream and brown sugar together in large mixing bowl until smooth. Stir in corn and green onions. In a separate bowl, combine flour, cornmeal, baking powder, salt, pepper and nutmeg. Stir into egg mixture until just blended. Fold in sweet potato. Coat a 13 x 9-inch baking dish with cooking spray, add margarine and place in oven until the margarine melts and is sizzling. Immediately pour corn batter over hot margarine. Return to oven and bake 40 minutes or until pudding is crusty on top and cooked in center.

Serve hot, warm, or at room temperature.


About Author

Posts By 3FC
  • Michele

    Awesome!!!! This was delicious, easy to prepare and kept in the refrigerator well to be re-heated later.

  • cece

    this is out of this world! iwill be making this very often–my husband really liked it also–so did my little green cheek parrot..all three of us give it the highest score possible. thanks !!!!!!!!!!!!!!!