4 eggs
1/3 c. light brown sugar, packed
1 (16 oz.) can cream-style corn
1/4 c. minced fresh chives or scallions
1 3/4 c. flour
1/4 c. yellow cornmeal
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. ground nutmeg
1 med. sweet potato, peeled and shredded
6 tbsp. unsalted butter
2 c. sour cream

Preheat oven to 350 degrees. Beat eggs, sour cream and brown sugar together in large mixing bowl until smooth. Stir in corn and chives.

Combine flour, cornmeal, baking powder, salt, pepper and nutmeg. Stir into egg mixture until blended. Fold in sweet potato. Place butter in 9x13x2 inch baking dish or casserole dish and place in oven until butter melts and is sizzling.

Immediately pour corn batter over hot butter. Return to oven and bake about 40 minutes, until pudding is crusty on top and cooked in center. Serve hot. Serves 12.