Instructions: This irresistible dish is a merger between Southern corn bread and Yorkshire pudding. A rich batter of creamed corn and shredded sweet potatoes is poured into a pan of sizzling melted butter to produce a puffy and custardy pudding.

Preheat oven to 350 F.
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 13 x 9-inch baking dish and place in oven until butter melts and is sizzling. Immediately pour corn batter over hot butter.

Return to oven and bake until pudding is crusty on top and cooked in center, about 40 minutes. Serve pudding either hot, warm, or at room temperature

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