Honey-Glazed Corn Casserole is one of my absolute favorite comfort foods. It’s sweet, savory, and so easy to make. My family loves this dish, especially when I take it to gatherings. We always end up with an empty dish.
I remember when my Dad, James, would help me in the kitchen, stirring the mixture while my Mom, Eva, set the table. I feel those warm memories each time I whip up this delicious casserole for family and friends.
Your Ingredients List
- 2 cups fresh corn kernels or 1 can of corn, drained
- 1 cup creamed corn
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup honey
- 1/2 cup unsalted butter, melted
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- Chopped chives or parsley
My Go-To Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9×13 inch baking dish
- Cooking spray or butter for greasing
The Simple Steps to Follow
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the corn kernels, creamed corn, sour cream, shredded cheddar cheese, honey, and melted butter. Stir until well mixed.
- In a separate bowl, whisk together the cornmeal, baking powder, salt, black pepper, and garlic powder.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the casserole light.
- Fold in the beaten eggs gently to incorporate them into the batter.
- Lightly grease a 9×13 inch baking dish with cooking spray or butter. Pour the corn mixture into the dish, spreading it evenly.
- Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the casserole to cool for a few minutes. If desired, garnish with chopped chives or parsley before serving. Cut into squares and enjoy the sweet and savory flavors.
Healthy Twists on a Classic
You can make a few healthy swaps for this recipe. Use Greek yogurt instead of sour cream for added protein. If you want to reduce sugar, you can cut down on the honey by using just a quarter cup. Adding spinach or zucchini can also boost the nutrition without changing the wonderful taste.
Serving Suggestions From My Table
I love serving Honey-Glazed Corn Casserole alongside grilled chicken or barbecue ribs. It also pairs perfectly with a fresh garden salad. For breakfast, I sometimes enjoy it with scrambled eggs and fresh fruit. It’s versatile enough for any meal!
Getting It Just Right
To really nail this casserole, make sure not to overmix the batter. This keeps it fluffy and light. Also, checking for doneness with a toothpick is crucial, as ovens can vary. You want the top to be golden and the center to be set.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to three days. You can reheat them in the oven or microwave for a quick meal. It tastes just as good the next day!
Enjoy Every Moment
Cooking is more than just making food; it’s about cherishing the moments and memories we create with our loved ones. Enjoy making this Honey-Glazed Corn Casserole and share it with the people who matter most.
A Few Common Questions
Can I use frozen corn for the Honey-Glazed Corn Casserole?
Yes! Frozen corn works perfectly in this recipe. Just thaw and drain it before adding it to your mixture.
How can I make the Honey-Glazed Corn Casserole dairy-free?
You can use dairy-free alternatives like plant-based cream, dairy-free cheese, and almond or coconut milk yogurt to create a dairy-free version of this dish.
Can I make the Honey-Glazed Corn Casserole ahead of time?
Absolutely! You can prepare the casserole the day before and store it in the fridge. Just make sure to bake it before serving, so it’s fresh and warm.
Print
Honey-Glazed Corn Casserole
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A sweet and savory comfort food that your family will love, perfect for gatherings and any meal.
Ingredients
- 2 cups fresh corn kernels or 1 can of corn, drained
- 1 cup creamed corn
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup honey
- 1/2 cup unsalted butter, melted
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- Chopped chives or parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the corn kernels, creamed corn, sour cream, shredded cheddar cheese, honey, and melted butter. Stir until well mixed.
- In a separate bowl, whisk together the cornmeal, baking powder, salt, black pepper, and garlic powder.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing.
- Fold in the beaten eggs gently.
- Lightly grease a 9×13 inch baking dish. Pour the corn mixture into the dish, spreading it evenly.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes and garnish with chopped chives or parsley, then cut into squares and serve.
Notes
For healthier options, replace sour cream with Greek yogurt and reduce honey to 1/4 cup if desired. Can also add spinach or zucchini for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 15g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg
Keywords: casserole, corn, comfort food, side dish, family recipe