Honey Miso Corn Pudding

  • 4 eggs
  • 1 cup sour cream
  • 8 ounces Cornbread mix
  • 1/4 cup honey
  • 3 tbsp CinSoy Miso Paste
  • 1 stick butter, melted
  • 1 tsp salt
  • 1 can cream corn
  • 1 can regular corn, drained
  1. Preheat oven to 350 degrees.
  2. Mix together the following ingredients: miso, eggs, sour cream, honey, meted butter, salt and sugar. Whisk until well combined. 
  3. Stir in the cans of corn. Gently add in the cornbread mix and mix until combined. 
  4. Butter a 9x13 baking dish and pour the mixture in. 
  5. Bake for 45 minutes until the middle is barely set. 
  6. Serve with butter and a drizzle of honey. 

 

Recipe inspired by Becca Jacobs at Food52

 

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