Honey-Glazed Corn Casserole

Honey-Glazed Corn Casserole is the kind of side dish that brings everyone back for seconds whether it is a cozy weeknight or a bustling holiday potluck. The blend of sweet honey and fresh corn always makes this recipe stand out at my family table.

The first time I served this casserole for Sunday dinner everyone raved over the honey flavors and we finished every last scoop. Now it is a go-to recipe for every barbecue and family brunch.

Gather Your Ingredients

• Fresh corn kernels: Either from the cob or canned means juicy sweet bursts in every bite look for plump and vibrant kernels
• Creamed corn: Lends creaminess and binds the mixture together choose good-quality creamed corn for best texture
• Sour cream: Brings a subtle tang and keeps it so moist always use full fat for richer results
• Shredded cheddar cheese: Adds a melty sharp kick I use sharp cheddar and shred it fresh for extra melt
• Honey: Infuses the casserole with natural sweetness use local or raw honey if you can
• Unsalted butter, melted: Creates a tender crumb choose high-quality butter for flavor
• Cornmeal: Provides body with classic southern flavor stone-ground cornmeal gives more texture
• Baking powder: Ensures a gentle rise check yours is fresh for best lift
• Salt: Seasons everything evenly
• Black pepper: Adds a gentle heat do a fresh grind for max flavor
• Garlic powder: Rounds out the flavors with savory warmth
• Large eggs, beaten: Hold it all together free-range if possible for color and richness

How to Make It

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius so it is hot and ready when the casserole is mixed together. Preheating helps the dish bake evenly and finish with a golden top.

Mix the Wet Ingredients:

In a large bowl add the corn kernels creamed corn sour cream shredded cheddar cheese honey and melted butter. Stir until everything is fully blended and the honey is well distributed to break up any clumps of cheese for an even bake.

Add Dry Ingredients and Eggs:

Sprinkle in the cornmeal baking powder salt black pepper and garlic powder over the mix. Gently stir to combine being careful not to overmix which could make the casserole tough. Now add the beaten eggs and mix just until everything is moist and uniform.

Transfer to Baking Dish:

Grease a nine by thirteen inch baking dish with cooking spray or a bit of butter to prevent sticking. Pour the batter into the dish smoothing the top with a spatula for even baking.

Bake:

Slide the dish into the oven and bake for thirty to forty five minutes checking at the thirty minute mark. You want the edges to be set and golden and the center to look just barely firm with a slight jiggle. If needed bake a few minutes more but do not overbake to keep it moist.

Cool and Glaze:

Let the casserole sit five to ten minutes before serving to help it slice neatly. For an extra glossy finish drizzle another tablespoon or two of warm honey over the top right before serving.

Honey is my not-so-secret favorite ingredient here especially when I use wildflower honey from a local farm. My kids love to help drizzle the extra honey over the hot casserole and it always reminds us of golden summer days spent picking corn together.

Flavor Boosters

Let the casserole rest before slicing so pieces hold together better. Sharp cheddar intensifies the cheesy flavor especially if shredded fresh. This recipe doubles easily to feed a crowd.

Serving Suggestions

This casserole pairs well with everything from simple grilled chicken to hearty chili. I love serving it alongside a crisp green salad tossed with lemon vinaigrette or with sautéed greens for balance.

Creative Twists

Corn casseroles have deep roots in American southern cooking and are often served at big gatherings. Try mixing in roasted jalapeños for a Tex-Mex touch or fold in fresh herbs in spring. During summer fresh corn cut from the cob enhances the dish with unbeatable sweetness.

Honey-Glazed Corn Casserole always brings people together around the table. With its sweet-savory flavors and easy preparation, you will want to make this for every occasion.

Common Questions About This Recipe

→ Can I use frozen corn instead of fresh?

Yes, frozen corn kernels can be substituted for fresh corn. Thaw and drain them before mixing with other ingredients.

→ How do I make the casserole ahead of time?

Prepare the mixture and pour it into the baking dish, cover, and refrigerate for up to 24 hours. Bake when ready to serve.

→ Is it possible to make this dish gluten-free?

Yes, ensure your cornmeal and baking powder are certified gluten-free. No wheat flour is used in this casserole.

→ Can I reduce the sweetness?

If you prefer a less sweet taste, reduce the amount of honey or substitute with a mild sweetener.

→ What can I use instead of sour cream?

Plain Greek yogurt or a non-dairy alternative can work in place of sour cream with similar results.