Introduction

Honey-glazed corn casserole combines fresh corn kernels, creamed corn, and cheddar cheese for a savory base enriched with sour cream and melted butter. A touch of honey adds natural sweetness, creating a comforting dish with a perfect balance of sweet and savory. This golden-baked casserole is a favorite at family gatherings and easy enough for weeknight dinners.

A square piece of golden-brown corn pudding sits on a white plate with a slight blue tint, showing a crispy, caramelized top layer studded with bright yellow corn kernels and sprinkled with finely chopped green herbs. The middle layer is soft and creamy with a pale yellow color and moist texture that contrasts with the crunchy top. The plate rests on a white marbled surface, and some small droplets of liquid pool around the pudding, adding a glossy shine. photo taken with an iphone --ar 4:5 --v 7

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 (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Position the rack in the middle for even baking.

Step 2: In a large bowl, combine fresh corn kernels, creamed corn, sour cream, shredded cheddar cheese, honey, and melted butter. Stir gently until well mixed.

Step 3: In a separate bowl, whisk together cornmeal, baking powder, salt, black pepper, and garlic powder until evenly blended.

Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the casserole light and tender.

Step 5: Fold in the beaten eggs gently until fully incorporated.

Step 6: Lightly grease a 9×13 inch baking dish with butter or cooking spray. Pour the corn mixture into the dish and spread evenly.

Step 7: Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 8: Let the casserole cool for a few minutes. Garnish with chopped chives or parsley if desired. Cut into squares and serve.

Tips & Variations

For a crispier top, broil the casserole for the last 2 minutes but watch carefully to avoid burning.

Use fresh summer corn for natural sweetness and reduce honey by 2 tablespoons if preferred.

To make ahead, assemble the casserole up to 24 hours in advance, refrigerate covered, and add a few extra minutes to baking time when cooking.

Maple syrup or agave nectar are good alternatives to honey if you want a different sweetness.

Add diced bell pepper or zucchini for seasonal vegetable variations.

FAQs

Can I use canned corn instead of fresh?

Yes, canned corn works well. Just be sure to drain it thoroughly to remove excess liquid before mixing with other ingredients.

Is it possible to make this casserole ahead of time?

Absolutely. You can assemble the casserole up to 24 hours before baking and keep it refrigerated. Add a few extra minutes to the baking time if baking from cold.