Honey Miso Corn Pudding
This honey miso corn pudding is the kind of cozy Thanksgiving or holiday side that tastes special without asking much from you in the kitchen. You whisk together pantry staples, sweet corn, and a quick brown-butter miso mixture for a dish that’s rich, gently savory, and just a little sweet (in the best way). Everything bakes into a soft, spoonable casserole with crisp, golden edges; don’t forget to toss in candied jalapeños for a mellow kick. Serve it warm with a drizzle of honey and a pat of butter, and watch it disappear fast.
Tasty Team
Total Time
55 minutes
55 min
Prep Time
45 minutes
45 min
Cook Time
10 minutes
10 min
Total Time
55 minutes
55 min
Prep Time
45 minutes
45 min
Cook Time
10 minutes
10 min
Ingredients
for 6 servings
- cooking spray
- ½ cup unsalted butter, plus more for serving
- 2 ½ tablespoons white miso
- 2 large eggs, beaten
- 1 cup sour cream
- 1 (15.25-ounce) can sweet corn, drained
- 1 (14.75-ounce) can sweet creamed corn
- 1 (8.5-ounce) package corn muffin mix
- ¼ cup honey, plus more for serving
- ½ teaspoon kosher salt
- ¼ cup candied jalapeño slices (optional)
- flaky sea salt, for garnish
Preparation
- Preheat the oven to 350°F (180°C). Lightly coat a 9 x 13-inch baking dish with cooking spray.
- Melt the butter in a small pan over medium heat. Continue to cook the butter, swirling the pan gently, until it foams and the milk solids at the bottom of the pan turn golden brown and smell nutty, 3–5 minutes. Add the miso to the browned butter and cook, whisking constantly, until the miso is fully broken down and incorporated, about 30 seconds. Remove from heat, and let cool for 5 minutes.
- Whisk together the eggs and sour cream in a medium bowl until combined. Stir in the cooled brown butter-miso mixture until everything is thoroughly incorporated. Stir in the sweet corn and creamed corn until gently combined. Stir in the corn muffin mix, honey, and salt, and stir until well combined. Fold in the jalapenos, if using.
- Pour the batter into the greased baking dish. Bake for 20–25 minutes, until the edges have crisped to a golden brown and a fork inserted in the middle comes out clean.
- Serve hot, with extra butter, honey, and flaky salt.
- Enjoy!
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