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Prep time
10 minutes
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Cook time
50 minutes
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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
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Ingredients
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4
large eggs
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1 cup
sour cream
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1/4 cup
honey
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2 tablespoons
white miso paste
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1
stick unsalted butter, melted
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1/4 cup
light brown sugar
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1 teaspoon
kosher salt
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1
8 oz. can cream-style corn
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1
8 oz. can kernel corn, drained
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1
package JIFFY Corn Muffin Mix
Directions
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Preheat oven to 350°F. Lightly butter a large 9x13-inch baking dish.
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In a large mixing bowl, whisk to combine eggs, sour cream, honey, miso, butter, sugar, and salt.
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Fold in the creamed corn and the drained corn kernels, followed by the corn muffin mix until combined.
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Pour mixture into the prepared baking dish and bake for 45-50 minutes until the center is just set and still a little wiggly.
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Let it cool for 10 minutes before serving. Serve hot with extra honey, butter, and flaky salt.
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