Corn pudding usually leans sweet. This one leans both ways. Two and a half tablespoons of white miso go into browned butter, and that single move gives you a side dish that tastes savory first and sweet second. It bakes in a 9 x 13-inch pan and feeds six.
You need one skillet and one bowl. The butter browns in about 3 to 5 minutes, the batter comes together in maybe five more, and the pan goes into a 350°F oven. Most of the work is waiting.
One warning before you start: the bake time is not fixed. The original method says 20 to 25 minutes, but readers of that recipe report closer to an hour in some ovens and pans. Trust the fork test, not the clock.
Step-by-Step Instructions
1. Heat the oven and grease the dish
Set the oven to 350°F and spray a 9 x 13-inch baking dish. Get the pan greased before the butter starts browning so nothing races you.
2. Brown the butter
Put the butter in a small pan over medium heat. Swirl it as it foams and keep going until the solids at the bottom go golden and smell toasty, about 3 to 5 minutes.
3. Whisk in the miso
Pull the pan off the heat and whisk the miso in hard for about 30 seconds, until it disappears into the butter. Let it cool 5 minutes.
4. Build the base
In a medium bowl, whisk the eggs and sour cream until smooth. Pour in the cooled butter and miso and stir until it is all one color.
5. Add the corn
Stir in the drained sweet corn and the creamed corn. Fold gently. You want the kernels intact, not crushed.
6. Finish the batter
Add the corn muffin mix, honey, and salt and stir just until no dry streaks remain. Fold in the jalapenos if you are using them.
7. Bake it
Pour the batter into the greased dish and spread it even. Bake 20 to 25 minutes, until the edges are golden and a fork in the center comes out clean. Check at 20 and keep going in 10-minute steps if needed.
8. Serve warm
Spoon it out hot with a pat of butter, a drizzle of honey, and a pinch of flaky salt.
Tips & Tricks
- Brown the butter until the bits at the bottom turn golden and smell nutty, then pull it off the heat. Burnt butter tastes bitter and there is no fixing it.
- Whisk the miso into the hot butter off the heat for about 30 seconds, until no lumps remain. Then let it cool 5 minutes so it does not cook the eggs.
- Fold, do not beat, once the muffin mix goes in. Overmixing makes a dense, gummy pudding.
- The pudding is done when a fork stuck in the center comes out clean and the edges are golden and crisp. If the middle still looks wet, give it 10 more minutes and check again.
Pro Tips
Variations
- Add 1/2 teaspoon of smoked paprika to the batter for a smoky edge that plays well with the miso.
- Swap the candied jalapenos for 1 1/2 teaspoons of dried jalapeno flakes stirred into the batter.
- Stir in 1/2 cup of shredded sharp cheddar just before baking for a cheesier pudding.
How to Store Honey Miso Corn Pudding
Refrigerator
Cover and refrigerate leftovers up to 3 days. Let it cool within 2 hours of baking before it goes in.
Freezer
Freeze portions in an airtight container up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Warm covered at 325°F for 15 to 20 minutes, or microwave single portions. Add a splash of milk if it looks dry.
Frequently Asked Questions
Q: Why did my corn pudding take almost an hour instead of 25 minutes?
Dish depth and oven accuracy. A glass or deeper pan, or an oven running cool, slows the center down a lot. The 20 to 25 minute window assumes a 9 x 13-inch metal pan at a true 350°F. Go by the fork test.
Q: Can I leave out the candied jalapenos?
Yes, they are optional. The pudding works without them. If you want the heat but not the sweetness, use about 1 1/2 teaspoons of dried jalapeno flakes.
Q: What can I use instead of white miso?
Yellow miso is the closest swap, but use a little less since it is saltier. Red miso is too strong for this amount of corn.
Q: How do I know it is done without a timer?
A fork inserted in the middle should come out clean, and the edges should look set and golden. If the center still wobbles or the fork comes out wet, it needs more time.
Q: Can I make it ahead?
Mix the batter, pour it into the dish, cover, and refrigerate up to a day ahead. Add about 10 minutes to the bake time since it starts cold.
Honey Miso Corn Pudding: Savory-Sweet Baked Side Dish
A soft, spoonable corn pudding with brown butter, white miso, and honey. Crisp golden edges, a gentle savory sweetness, and it serves six as a holiday side.
Ingredients
Instructions
- 1Heat the oven and grease the dish — Set the oven to 350°F and spray a 9 x 13-inch baking dish. Get the pan greased before the butter starts browning so nothing races you.
- 2Brown the butter — Put the butter in a small pan over medium heat. Swirl it as it foams and keep going until the solids at the bottom go golden and smell toasty, about 3 to 5 minutes.
- 3Whisk in the miso — Pull the pan off the heat and whisk the miso in hard for about 30 seconds, until it disappears into the butter. Let it cool 5 minutes.
- 4Build the base — In a medium bowl, whisk the eggs and sour cream until smooth. Pour in the cooled butter and miso and stir until it is all one color.
- 5Add the corn — Stir in the drained sweet corn and the creamed corn. Fold gently. You want the kernels intact, not crushed.
- 6Finish the batter — Add the corn muffin mix, honey, and salt and stir just until no dry streaks remain. Fold in the jalapenos if you are using them.
- 7Bake it — Pour the batter into the greased dish and spread it even. Bake 20 to 25 minutes, until the edges are golden and a fork in the center comes out clean. Check at 20 and keep going in 10-minute steps if needed.
- 8Serve warm — Spoon it out hot with a pat of butter, a drizzle of honey, and a pinch of flaky salt.
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