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Honey Miso Corn Pudding

Honey miso corn pudding baked into a fluffy, custard-like side dish with sweet corn, rich butter, savory white miso, and a touch of honey. A balanced sweet-savory corn pudding with deep umami flavor that’s perfect for holidays or cozy dinners.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: corn pudding recipe, holiday corn pudding, honey miso corn pudding, savory corn pudding, sweet and savory side dish
Servings: 6

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.

Notes

Note: Allow the corn pudding to cool completely before refrigerating and cover it with plastic wrap, foil, or a lid. Then heat it up for half an hour at 350°F before serving.