Honey-Glazed Corn Casserole Recipe

Introduction

This Honey-Glazed Corn Casserole is a comforting, slightly sweet side dish perfect for any meal. Packed with creamy corn, cheddar cheese, and a touch of honey, it offers a delightful balance of savory and sweet flavors. It’s easy to prepare and always a crowd-pleaser.

Ingredients

• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (14.75 ounce) can cream style corn
• 1 cup sour cream
• 1 cup shredded Cheddar cheese
• 1/2 cup honey, plus extra for garnish
• 1/2 cup unsalted butter, melted
• 1/3 cup chopped red bell pepper
• 1 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 2 large eggs, beaten
• Fresh parsley, for garnish

Instructions

1. Step 1: Preheat your oven to 350 degrees F (180 degrees C). Grease a baking dish with butter or nonstick spray and set it aside.
2. Step 2: In a large bowl, combine the whole kernel corn, cream style corn, sour cream, shredded Cheddar cheese, honey, and melted butter. Stir until the mixture is well blended.
3. Step 3: In a separate bowl, whisk together the cornmeal, baking powder, garlic powder, salt, and pepper. Gradually add this dry mixture to the corn mixture, stirring until combined.
4. Step 4: Add the beaten eggs to the batter and stir gently until just incorporated. Pour the batter into the prepared casserole dish, spreading it out evenly.
5. Step 5: Bake in the preheated oven until the top is golden brown, about 35 to 45 minutes.
6. Step 6: Let the casserole cool for about 5 minutes before drizzling extra honey on top if desired. Garnish with fresh parsley and serve warm.

Tips & Variations

• For a spicy twist, add a small diced jalapeño or a pinch of cayenne pepper to the batter.
• Substitute smoked gouda or Monterey Jack for Cheddar to vary the cheese flavor.
• If you prefer a crispier top, broil the casserole for the last 2–3 minutes of baking—watch closely to avoid burning.
• Mix in 1/2 cup cooked, crumbled bacon for added savory richness.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. This casserole does not freeze well due to its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the batter and refrigerate it overnight before baking. Just bring it to room temperature before baking to ensure even cooking.

Can I use fresh corn instead of canned?

Absolutely! Use about 2 cups of fresh corn kernels. You may want to reduce any added liquids slightly and drain well to maintain the right consistency.

Honey-Glazed Corn Casserole Recipe

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★★★★★

4.8 from 127 reviews

This Honey-Glazed Corn Casserole is a comforting, slightly sweet side dish combining whole kernel and creamed corn with sour cream, sharp cheddar cheese, and a drizzle of honey. Baked to golden perfection, it offers a creamy, mildly sweet, and cheesy flavor that pairs wonderfully with a variety of main courses. Perfect for holiday meals or family dinners, this casserole is easy to prepare and richly satisfying.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Corn and Dairy Mixture

• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (14.75 ounce) can cream style corn
• 1 cup sour cream
• 1 cup shredded Cheddar cheese
• 1/2 cup honey, plus extra for garnish
• 1/2 cup unsalted butter, melted
• 1/3 cup chopped red bell pepper
• 2 large eggs, beaten

Dry Ingredients

• 1 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste

Garnish

• Fresh parsley, for garnish

Instructions

1. Preheat the oven: Set your oven temperature to 350 degrees F (180 degrees C) and grease a baking dish with butter or nonstick spray to prevent sticking.
2. Combine the wet ingredients: In a large mixing bowl, stir together the drained whole kernel corn, cream style corn, sour cream, shredded cheddar cheese, honey, melted butter, and chopped red bell pepper until everything is well blended.
3. Prepare the dry ingredients: In a separate bowl, whisk together the yellow cornmeal, baking powder, garlic powder, salt, and freshly ground black pepper until evenly combined.
4. Mix dry and wet ingredients: Gradually add the cornmeal mixture to the corn mixture, stirring continuously to incorporate the two. Then gently fold in the beaten eggs, mixing just until the batter forms evenly without overworking it.
5. Bake the casserole: Pour the batter into the greased baking dish, spreading it evenly. Place it in the preheated oven and bake for 35 to 45 minutes, or until the top turns a golden brown and the casserole is set.
6. Cool and garnish: Let the casserole cool for about 5 minutes after removing it from the oven. Optionally, drizzle additional honey on top for extra sweetness and garnish with fresh parsley before serving.

Notes

• Use fresh or frozen corn if canned is unavailable, adjusting moisture accordingly.
• For a spicier twist, add a pinch of cayenne pepper or chopped jalapeño to the wet mixture.
• The casserole can be prepared a day ahead and reheated in the oven at 325°F until warmed through.
• Adding chopped green onions or a sprinkle of smoked paprika on top before baking can enhance flavor.
• To make it dairy-free, substitute sour cream with a plant-based alternative and use vegan cheese.

Keywords: corn casserole, honey glazed, side dish, baked corn, cheesy corn casserole, holiday side dish