Honey Glazed Corn Casserole Recipe

Introduction

This Honey Glazed Corn Casserole is a delightful blend of creamy and sweet textures, perfect as a comforting side dish. With its golden top and tender center, it’s an easy recipe that brings warmth and flavor to any meal.

Ingredients

• 1 (15 ounce) can creamed corn
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) package corn muffin mix (such as Jiffy)
• 1/2 cup sour cream
• 1/2 cup butter, melted
• 1/4 cup honey
• 1 large egg, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish with butter or cooking spray, making sure to cover all sides and corners.
2. Step 2: In a large mixing bowl, combine the creamed corn (undrained) and the drained whole kernel corn.
3. Step 3: Add the corn muffin mix to the bowl, ensuring you use a regular corn muffin mix for the best flavor.
4. Step 4: Stir in the sour cream to add moisture and richness.
5. Step 5: Pour in the melted butter, making sure it is not too hot to prevent cooking the egg later.
6. Step 6: Drizzle the honey into the mixture to create that signature glaze and sweetness.
7. Step 7: Add the beaten egg as a binder to give the casserole structure.
8. Step 8: Season the batter with salt and black pepper, adjusting to taste.
9. Step 9: Gently mix all ingredients until just combined, avoiding overmixing; a few lumps are fine.
10. Step 10: Pour the batter into the prepared baking dish and spread it evenly.
11. Step 11: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Tent with foil if browning too quickly.
12. Step 12: Remove from oven and let it cool for 10-15 minutes before slicing and serving warm.

Tips & Variations

• Add 1/2 cup shredded cheddar or Monterey Jack cheese to the batter for a cheesy twist.
• Stir in 1-2 tablespoons chopped jalapenos for a spicy kick.
• Mix in 1/2 cup cooked and crumbled bacon to add smoky flavor.
• Try using white corn or sweet corn for a different texture and taste.
• Prepare the casserole ahead by mixing and refrigerating it for up to 24 hours before baking.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or cover with foil and warm in the oven at 350°F (175°C) until heated through. For longer storage, freeze cooled casserole wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned?

Yes, you can use fresh corn kernels. For best results, cook the corn briefly before mixing and adjust moisture as needed since fresh corn has less liquid than canned.

What can I do if my casserole is too runny?

If the batter seems too liquid, add a little extra corn muffin mix to thicken it. Also, make sure to bake fully until the center is set to avoid runniness.

Honey Glazed Corn Casserole Recipe

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5 from 97 reviews

Honey Glazed Corn Casserole is a comforting, sweet, and savory side dish featuring a rich combination of creamed and whole kernel corn blended with corn muffin mix, sour cream, butter, honey, and eggs, baked to a golden perfection. Perfect for holidays, potlucks, or cozy weeknight dinners, this casserole offers a moist, tender texture with a beautiful honey glaze that enhances the natural sweetness of the corn.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Corn Mixture

• 1 (15 ounce) can creamed corn
• 1 (15 ounce) can whole kernel corn, drained

Batter

• 1 (8 ounce) package corn muffin mix (such as Jiffy)
• 1/2 cup sour cream
• 1/2 cup butter, melted
• 1/4 cup honey
• 1 large egg, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish thoroughly with butter or cooking spray to prevent sticking and ensure easy serving.
2. Combine Corn: In a large mixing bowl, combine the creamed corn (undrained) and drained whole kernel corn. This mix provides a delightful combination of creamy and textured corn in the casserole.
3. Add Corn Muffin Mix: Stir in the corn muffin mix, making sure to use a regular corn muffin mix (not sweet cornbread mix) to maintain the classic cornbread flavor that complements the honey’s sweetness.
4. Add Sour Cream: Mix in the sour cream, adding richness, moisture, and a slight tang which keeps the casserole tender.
5. Incorporate Melted Butter: Pour in the melted butter once cooled slightly to avoid cooking the egg. The butter enhances flavor and helps bind ingredients.
6. Mix in Honey: Drizzle honey into the batter, providing the signature sweet glaze and deep flavor. Opt for a high-quality honey for the best taste.
7. Add Beaten Egg and Seasonings: Add the beaten egg to act as a binder, then season with salt and black pepper to enhance overall flavor. Adjust seasoning as needed.
8. Combine Ingredients: Stir all ingredients gently until just combined. Avoid overmixing to prevent a tough texture; small lumps are acceptable.
9. Transfer to Baking Dish: Pour the batter into the greased baking dish and spread evenly to ensure uniform baking.
10. Bake: Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil to prevent burning.
11. Cool Before Serving: Remove from oven and allow the casserole to cool for 10-15 minutes. Letting it set makes it easier to slice and serve.
12. Serve Warm: Slice and serve the casserole warm for the best taste and texture.

Notes

• For a cheesy variation, stir in 1/2 cup shredded cheddar or Monterey Jack cheese into the batter.
• Add chopped jalapeños (1-2 tablespoons) for a spicy kick.
• Incorporate 1/2 cup cooked and crumbled bacon to add smoky flavor.
• Experiment with different types of corn like white or sweet corn for varied taste.
• This casserole can be prepared ahead of time; store covered in the refrigerator for up to 24 hours before baking.
• To freeze, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat leftovers in the microwave or oven at 350°F (175°C) covered with foil until heated through.

Keywords: Honey Glazed Corn Casserole, Corn Casserole, Baked Corn Dish, Holiday Side Dish, Potluck Recipes, Sweet Corn Casserole