Cornbread Casserole w/ Miso-Honey Compound Butter

Ingredients

• 1 (8 oz) box Jiffy corn muffin mix
• 1/2 cup unsalted butter (regular or plant-based), melted
• 1/2 tsp kosher salt
• 1 cup (8 oz) sour cream (regular or plant-based)
• 1 (14.5 oz) can corn kernels, drained
• 1 (14.5 oz) can creamed corn
• 2 tsp coriander (optional)
• 1/2 tsp nutmeg (optional)
• 1 flax egg (1 tbsp flax meal + 3 tbsp water)

Miso-Honey Compound Butter

• 1 stick (1/2 cup) unsalted butter (regular or plant-based), softened
• 1 tbsp honey
• 1 tbsp shiro (white) miso
• 2 tbsp tarragon leaves, chopped

Directions

• Preheat oven to 350F.
• In a large bowl, mix the melted butter, flax egg, creamed corn, corn kernels, and sour cream until combined. Stir in the Jiffy corn mix, salt, and the optional spices.
• Pour the batter into a greased 9×9 baking dish.
• Bake on the middle rack for 45 minutes to 1 hour, until golden brown and a toothpick inserted in the center comes out clean. (Times vary by oven.)
• While it bakes, whip the softened butter with the miso and honey by hand, then beat in the tarragon. Roll into parchment to form a log, or store in an airtight container.
• Slice and serve with the miso-honey tarragon compound butter and a drizzle of honey.

From Nasim Lahbichi on Instagram.