This is very good, could be the center of light lunch instead of quiche. Next time I make it, I'll use less flour so maybe it will be less like a bread and more of a pudding.
4 large eggs
2 cups sour cream
1/3 cup packed light brown sugar
1 can (16 oz.) cream style corn
1/2 cup minced fresh chives or scallions
1 3/4 cups all-purpose unbleached flour (try using 1 1/2 cups, maybe only 1 cup)
1/4 cup yellow corn meal
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/4 teaspoon grated nutmeg
1 medium-sized sweet potato, shredded, about 2 cups
6 tablespoons unsalted 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 chives.
Combine flour, corn meal, 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.
Good warmed up with butter spread on top. Try with crabmeat.