Miso Corn Pudding

By Tasty · 50 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13-inch baking dish with cooking spray.
2. Melt the butter in a small pan over medium heat, swirling gently, until it foams and the milk solids turn golden brown and smell nutty, 3–5 minutes. Add the miso and whisk constantly for about 30 seconds, until fully dissolved. Remove from the heat and let cool for 5 minutes.
3. Whisk the eggs and sour cream together in a medium bowl. Stir in the cooled brown butter and miso mixture until fully combined.
4. Stir in the sweet corn and creamed corn until gently combined, then stir in the corn muffin mix, honey and salt until well combined. Fold in the candied jalapeños, if using.
5. Pour the batter into the greased dish and bake for 20 to 25 minutes, until the edges are golden brown and crisp and a fork inserted in the centre comes out clean.
6. Serve hot, with extra butter, honey and flaky salt.

Summarized from Tasty's video. Watch it for the details.

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