As Ina always says, she loves to garnish her cakes with freshly chopped chives for a vibrant pop of color! Only kidding, what may look like some odd fusion dessert is actually an updated take on my grandma’s corn pudding: Serrano Pepper Corn Pudding with Savory Miso Whipped Cream. My grandmother’s corn pudding was a staple at nearly every holiday dinner and always one of my favorites.
While researching her recipe a couple of years ago, I had a moment straight out of Friends – when Phoebe Buffay discovers her grandmother’s “secret” cookie recipe came from the Nestlé Toll House package. My grandma’s “famous” recipe was actually a slightly modified version from the Jiffy Corn Muffin Mix box from the ’60s or ’70s.
Inspiration to make it my own struck after I tasted a rice cake dish combining corn, miso, and jalapeños. That flavor profile seemed perfect for reimagining Grandma’s classic.
After experimenting with increasing amounts of miso and jalapeños in the batter, I found the key to achieving my ideal balance of spice and umami: swapping in spicier serranos for jalapeños and topping the pudding with a savory miso whipped cream.
If you’ve never tried savory whipped cream, you’re missing out! Think of it as an ultra-light, cloudlike butter that melts on your tongue, delivering waves of umami flavor.
The result is a dreamy dish – creamy and moist, with a nice heat that makes it a perfect addition to your Thanksgiving table!
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Serrano Pepper Corn Pudding with Savory Miso Whipped Cream
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- Total Time: 1 hour, 15 minutes
- Yield: 6–8 servings 1x
Ingredients
- 1/2 cup (1 stick) unsalted butter, plus more to grease the pan
- 1 tablespoon white miso paste, plus 2 tablespoons for whipped cream
- 2 serrano or jalapeno peppers, minced
- 1 1/2 cups fresh or frozen corn kernals
- 1 cup sour cream
- 1 large egg
- 1 (14.74-ounce) can cream-style sweet corn
- 1 (8.5-ounce) box Jiffy Corn Muffin Mix
- 1 cup heavy whipping cream
- Chopped chives, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan. Line with parchment paper, creating a sling for easier removal, if desired.
- In a medium sauté pan over medium heat, melt ½ cup unsalted butter. Add 1 tablespoon white miso paste and stir until dissolved. Add the 2 minced serrano peppers and 1½ cups corn kernals, cooking until warmed through and flavors have melded, about 4 to 5 minutes. Set aside.
- In a large bowl, whisk together 1 cup sour cream and 1 large egg until smooth. Add the 1 (14.74-ounce) can cream-style sweet corn, the miso-pepper-corn mixture, and 1 (8.5-ounce) box Jiffy Corn Muffin Mix. Stir until combined.
- Pour the mixture into the prepared pan and smooth the top. Bake for 1 hour, or until edges are golden and center is set. Let cool to room temperature.
- When ready to serve, place 2 tablespoons miso paste and 1 cup heavy whipping cream in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, about 2-3 minutes. Immediately spread or pipe the whipped cream onto the completely cooled corn pudding. Garnish with chopped chives and serve. Note: You can also use a hand mixer if you don’t have a stand mixer.
Notes
HEAT LEVEL: I chose serrano peppers as they more reliably provide the level of spiciness I was looking for. If you can’t find them or prefer a less spicy version, use jalapeño peppers and remove the seeds and ribs prior to mincing.
CORN: If using frozen corn, there’s no need to thaw it first.
MAKE AHEAD: The pudding can be made 1 day in advance and stored, covered, in the refrigerator. To serve, bring it to room temperature, make the whipped cream, and top the corn pudding.
STORING: Leftover pudding will keep, covered and refrigerated, for up to 3 days.
REWARMING LEFTOVERS: The leftover pudding can be reheated in the microwave, whipped cream and all. The whipped cream is essentially soft butter and will melt and flavor the corn pudding.
- Prep Time: 15 minutes
- Cook Time: 1 hour
