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Preheat the oven to 350°F. Lightly butter a large 9x13-inch baking dish.
In a large mixing bowl, whisk to combine eggs, sour cream, honey, miso, butter, sugar, and salt.
Fold in the creamed corn and the drained corn kernels, followed by the corn muffin mix until combined.
Pour mixture into the prepared baking dish and bake for 45-50 minutes until the center is just set and still a little wiggly.
Let it cool for 10 minutes before serving. Serve hot with extra honey, butter, and flaky salt.
Allow the corn pudding to cool completely before refrigerating and cover it with plastic wrap, foil, or a lid. Then heat it up for half an hour at 350°F before serving.