Sweet Potato Corn Pudding Recipes

SWEET POTATO CORN PUDDING

Steps:

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

MAMA LANE'S SWEET POTATO PUDDING

Steps:

• Put all ingredients together in a 5 by 9 by 2-inch baking dish. Bake in a preheated 350 degree oven, 1 to 1 1/2 hours. Stir 2 or 3 times to keep from burning. Bake until brown on top.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

ALL-TIME FAVORITE SWEET POTATO PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
• Bake in preheated oven until hot and golden brown on top, about 30 minutes.

SWEET POTATO PUDDING II

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 2-quart casserole dish.
• Mix together the sweet potato, sugar, light corn syrup, milk, melted butter, beaten eggs, ground nutmeg, ground cinnamon, salt, coconut, chopped pecans, and raisins in a large mixing bowl; spoon the mixture into the prepared dish.
• Bake in the preheated oven until the top is golden brown and the pudding is set, about 90 minutes.