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.

Quick Info

⏱️ 55 min • 🍽️ 6 servings • ⭐ 100%

Tags

[Dinner] • [Sides] • [Under 1 Hour] • [Meal]

Ingredients

• Cooking spray
• ½ cup unsalted butter, plus more for serving
• 2½ tablespoons white miso
• 2 large eggs, beaten
• 1 cup sour cream
• 1 (15.25-ounce) can regular 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

Instructions Preview

1. Preheat the oven to 350°F (180°C). Lightly…
2. Melt the butter in a small pan over medium…
3. Whisk together the eggs and sour cream in …

…and 3 more steps

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Recipe by: Sarah Banh • From: Tasty