Honey Miso Corn Pudding

• servings: 1 9x13-inch pudding
• active time: 10 minutes
• total time: 1 hour

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

Preheat oven to 350°F. Lightly butter a large 9x13-inch baking dish.

In a large mixing bowl, whisk to combine eggs, sour cream, honey, miso, butter, sugar, and salt.

Fold in the creamed corn and the drained corn kernels, followed by the corn muffin mix until combined.

Pour mixture into the prepared baking dish and bake for 45-50 minutes until the center is just set and still a little wiggly.

Let it cool for 10 minutes before serving. Serve hot with extra honey, butter, and flaky salt.