Corn pudding is the dish you can really sink your teeth into. The pudding bakes into this fluffy custard-like texture with bursts of corn kernels. It's a textural sensation! This recipe builds on that tradition with some clever enhancements that take the dish to the next level. The first flavor addition is honey, which adds a subtle sweetness that perfectly complements the natural sweetness of the corn. The honey also adds a luscious, tongue-coating flavor, making each bite feel luxurious. But this recipe isn't just about sweetness.
To balance out the flavor profile and add some depth, we're also using miso, a deeply savory and salty ingredient that adds umami richness to the dish. The salty miso not only complements the sweetness of the corn and honey but also gives the pudding a more complex flavor that keeps you coming back for more.
Honey Miso Corn Pudding
Ingredients
- 4 large eggs
- 1 cup sour cream
- ¼ cup honey
- 2 tablespoons white miso paste
- 1 stick butter melted
- ¼ cup brown sugar
- 1 teaspoon kosher salt
- 1 8 oz. can cream-style corn
- 1 8 oz. can kernel corn, drained
- 1 package JIFFY Corn Muffin Mix
Instructions
- Preheat oven to 350°F. Lightly butter a large 9x13-inch baking dish.
- In a large mixing bowl, whisk to combine eggs, sour cream, honey, miso, butter, sugar, and salt.
- Fold in the creamed corn and the drained corn kernels, followed by the corn muffin mix until combined.
- Pour mixture into the prepared baking dish and bake for 45-50 minutes until the center is just set and still a little wiggly.
- Let it cool for 10 minutes before serving. Serve hot with extra honey, butter, and flaky salt.
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