Honey Miso Corn Pudding with Sweet and Savory Flavors

Prep: 10 minCook: 50 min1 servingsmediumAmerican
Honey Miso Corn Pudding with Sweet and Savory Flavors

This corn pudding combines the sweetness of honey with the umami depth of white miso paste for a unique twist on the classic comfort food. The mixture of creamed and kernel corn creates varied texture, while sour cream and melted butter ensure a rich, custardy consistency. Using JIFFY corn muffin mix adds convenience and a subtle corn flavor that complements the fresh corn. Perfect as a side dish for holiday dinners, barbecues, or any meal that needs a comforting accompaniment with an unexpected flavor profile.

VegetarianGluten-FreeNut-Free

Ingredients

1 servings
  • 4 large eggs
  • 1 cup sour cream
    Greek yogurt1:1protein

    tangier flavor

    Full guide →
  • ¼ cup honey
  • 2 tablespoons white miso paste
    yellow miso paste1:1umami

    slightly stronger flavor

  • 1 stick unsalted butter, melted
  • ¼ 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

Instructions

  1. 1

    Preheat oven and lightly butter a large baking dish

  2. 2

    Whisk together eggs, sour cream, honey, miso, butter, sugar, and salt in a large mixing bowl

  3. 3

    Fold in the creamed corn and drained corn kernels

  4. 4

    Add corn muffin mix and fold until just combined

  5. 5

    Pour mixture into prepared baking dish and bake until center is just set and still slightly wiggly

  6. 6

    Let cool before serving hot with extra honey, butter, and flaky salt

Tips

Tip 1

Let the pudding cool for 10 minutes after baking to allow it to set properly before serving

Tip 2

The center should still have a slight wiggle when done - it will continue to set as it cools

Tip 3

Serve with extra honey, butter, and flaky salt for enhanced flavor

Good to Know

Storage

Refrigerate leftovers for up to 3 days and reheat in oven at 300°F

Make Ahead

Can be assembled up to 4 hours ahead and refrigerated before baking

Serve With

Serve hot as a side dish with extra honey, butter, and flaky salt

Common Mistakes

Watch

Don't overbake or the pudding will become dry and rubbery

Watch

Don't skip the cooling time or the pudding won't set properly

Substitutions

white miso paste→
yellow miso paste1:1umami

slightly stronger flavor

sour cream→
Greek yogurt1:1protein

tangier flavor

Full guide →
JIFFY mix→
homemade cornbread mix1:1scratch cooking

more control over ingredients

Find more substitutions →

FAQ

Can I make this without miso paste?

Yes, but you'll lose the unique umami flavor. Add an extra pinch of salt and consider a tablespoon of soy sauce for depth.

How long does this keep in the refrigerator?

Properly stored leftovers will keep for up to 3 days. Reheat gently in the oven at 300°F until warmed through.

Can I freeze corn pudding?

Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in refrigerator and reheat in oven.