Thanksgiving

Honey Miso Corn Pudding

by:
November 20, 2023
5
3 Ratings
Honey Miso Corn Pudding
Photo by @ostreetkitchen - Becca Jacobs
  • Prep time 10 minutes
  • Cook time 50 minutes
  • Serves 1 9x13-inch Pudding
Author Notes

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.
—Becca Jacobs

What You'll Need
Ingredients
  • 4 large eggs
  • 1 cup sour cream
  • 1/4 cup honey
  • 2 tablespoons white miso paste
  • 1 stick unsalted butter, melted
  • 1/4 cup light 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
Directions
  1. Preheat oven to 350°F. Lightly butter a large 9x13-inch baking dish.
  2. In a large mixing bowl, whisk to combine eggs, sour cream, honey, miso, butter, sugar, and salt.
  3. Fold in the creamed corn and the drained corn kernels, followed by the corn muffin mix until combined.
  4. Pour mixture into the prepared baking dish and bake for 45-50 minutes until the center is just set and still a little wiggly.
  5. Let it cool for 10 minutes before serving. Serve hot with extra honey, butter, and flaky salt.
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1 Review

possum
possum January 8, 2024
I was very skeptical of this recipe but it turned out fantastic. I put the miso in the butter and smooshed it up as the butter was melting. In a 9x13 pan, this took about 30-35 minutes to cook in my oven. I'm glad I checked it or it would have severely burned at the suggested cook time. I served it with brandy butter, but it would also be delicious with chili on top.