Sweet Potato Corn Pudding

• 1 (16-ounce) container sour cream
• 1/4 cup firmly packed brown sugar
• 4 Land O Lakes 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

1. Heat oven to 350F.
2. Grease 3-quart glass casserole dish; set aside.
3. Combine sour cream, brown sugar and eggs in bowl; beat on medium speed until combined.
4. Stir in 1/2 cup melted Cinnamon Sugar Butter Spread.
5. Combine flour, cornmeal, baking powder and salt in another bowl.
6. Add flour mixture to egg mixture; beat on low speed until just blended.
7. Gently stir in sweet potatoes, hominy and chives.
8. Pour batter into prepared pan.
9. Bake 45-55 minutes or until toothpick inserted in center comes out mostly clean, but pudding is still soft.
10. Serve warm with additional Cinnamon Sugar Butter Spread on top.

sour cream, brown sugar, o lakes eggs, cinnamon sugar butter, flour, yellow cornmeal, baking powder, salt, sweet potatoes, hominy, chives, o lakes cinnamon sugar butter

Taken from www.landolakes.com/recipe/3210/sweet-potato-corn-pudding (may not work)