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.
