Recipe: Corn and Sweet Potato Pudding

CORN AND SWEET POTATO PUDDING

1 cup Egg Beaters Egg Product (or 4 large eggs)
2 cups light or regular sour cream
1/3 cup packed brown sugar
1 can (16 ounces) cream-style corn
1/2 cup green onions, minced
1-3/4 cups 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 Original No-Stick Cooking Spray
6 tablespoons unsalted margarine or butter

Preheat oven to 350 degrees 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 13x9-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 pudding either hot, warm, or at room temperature.

Serving Suggestions:
Serve with roast turkey, chicken or ham with lima or green beans served alongside, if desired.

Servings: 12
Source: Butterball