Easy Honey-Glazed Corn Casserole
This Easy Honey-Glazed Corn Casserole is the perfect sweet and savory comfort food side dish. Creamy, moist, and ridiculously easy to make, it's ideal for holiday potlucks, BBQs, or cozy nights. The touch of honey elevates this classic corn dish.
Equipment
- 9x13-inch baking dish
- Large bowl
- Smaller bowl
- Spatula or Spoon
Ingredients
For the Casserole
- 2 cups fresh corn kernels or 1 can (drained) if not in season, thaw and drain frozen corn
- 1 cup creamed corn
- 1 cup sour cream full fat recommended; plain full-fat Greek yogurt can substitute
- 1 cup shredded cheddar cheese sharp or mild; can swap for Monterey Jack, Colby Jack, or Pepper Jack
- 1/2 cup honey reduce to 1/4 cup for less sweetness
- 1/2 cup unsalted butter melted
- 1 cup cornmeal
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 large eggs beaten
- Chopped chives or parsley for garnish (optional); can stir in fresh chopped rosemary or thyme
- Cooked, crumbled bacon or diced ham optional addition for protein
- Cayenne pepper or finely diced jalapeños optional addition for spice
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Make sure you have a 9x13-inch baking dish ready.
- Step 2: In a large bowl, combine your corn kernels, creamed corn, sour cream, shredded cheddar cheese, honey, and the melted butter. Stir until everything is mixed together.
- Step 3: In a separate, smaller bowl, whisk together the cornmeal, baking powder, salt, black pepper, and garlic powder.
- Step 4: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
- Step 5: Gently fold in the beaten eggs until incorporated.
- Step 6: Generously grease your 9x13-inch baking dish. Pour the corn mixture into the dish and spread it out evenly.
- Step 7: Bake for 35–40 minutes at 350°F (175°C). It's ready when the top is golden brown and a toothpick inserted into the center comes out clean.
- Step 8: Let the casserole cool slightly for about 5-10 minutes before slicing to help it set up. Garnish with fresh chopped chives or parsley if desired. Serve warm!
Notes
Substitutions & Additions: Swap cheddar for Monterey Jack, Colby Jack, or Pepper Jack. Add a pinch of cayenne pepper or finely diced jalapeños for spice. Cooked, crumbled bacon or diced ham can be folded into the batter. Stir in fresh chopped rosemary or thyme. Reduce honey to 1/4 cup if you prefer it less sweet. Greek yogurt can be used instead of sour cream.
Tips for Success: Don't overmix the batter to prevent toughness. Thoroughly grease the baking dish. Check for doneness by looking for a golden top and testing the center with a toothpick. You can prep wet and dry ingredients separately the day before baking (store wet in the fridge, dry at room temp), then combine, add eggs, and bake.
Storage: Cool completely, then cover tightly with plastic wrap or foil, or transfer to an airtight container. Store in the refrigerator for 3-4 days. Reheat individual portions in the microwave or cover the dish loosely with foil and warm in a 300°F (150°C) oven until heated through.
FAQ: Frozen corn can be used (thaw and drain). Can be prepped ahead by keeping wet and dry ingredients separate until just before baking. The casserole is not spicy as written, but spice can be added.