Honey-Glazed Corn Casserole
This Honey-Glazed Corn Casserole is sweet, creamy, and rich with a golden honey butter topping. A perfect side dish for holidays or any comfort meal!
Equipment
- Large mixing bowl
- Small saucepan
- Whisk
- 9×13 Baking Dish
- Spatula
- Oven
Ingredients
For the Corn Base
- 2 cups corn kernels fresh or thawed frozen
- 1 can cream-style corn
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup butter melted
- 1/2 teaspoon salt
For the Honey Glaze
- 3 tablespoons honey
- 2 tablespoons butter
- 1/4 teaspoon cinnamon
- 1 pinch salt
Instructions
- Preheat oven to 350°F and butter a 9×13-inch baking dish.
- In a large bowl, mix corn kernels, cream-style corn, cornmeal, flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together eggs, sour cream, and melted butter. Add to the dry corn mixture and stir until combined.
- Pour into prepared baking dish and smooth the top.
- In a small saucepan, melt butter over low heat. Stir in honey, cinnamon, and a pinch of salt. Drizzle evenly over the corn mixture without stirring it in.
- Bake for 40–45 minutes until the top is golden and the center is set. Edges will pull slightly from the sides.
- Let rest for 10 minutes before serving to set up the texture.
Notes
For less sweetness, reduce sugar in the corn base. Add jalapeño or cheddar for a savory twist. Use parchment paper under the casserole if worried about glaze sticking.