Description
Honey-glazed corn casserole is a comforting baked dish that combines fresh corn kernels, creamed corn, and shredded cheddar cheese for a savory base enriched with sour cream and melted butter. A generous drizzle of honey adds natural sweetness and creates a lightly caramelized top crust. Cornmeal and baking powder lend a tender, cake-like texture, while beaten eggs bind the mixture, yielding moist and fluffy slices. Garnished with fresh chives or parsley, this casserole is a perfect side for holiday meals or casual dinners, balancing sweet and savory flavors beautifully.
Ingredients
Scale
Main 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
Optional Garnish
- Chopped chives or parsley
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C), placing the rack in the middle for even heat distribution. Allow the oven to fully reach temperature before baking.
- Prepare the Mixture: In a large mixing bowl, combine fresh corn kernels, creamed corn, sour cream, shredded cheddar cheese, honey, and melted butter. Stir gently until all ingredients are well coated and evenly mixed.
- Combine Dry Ingredients: In a separate bowl, whisk together cornmeal, baking powder, salt, black pepper, and garlic powder until fully blended without clumps.
- Incorporate Wet Ingredients: Gradually add the dry mixture to the wet ingredients in thirds, gently folding with a spatula just until combined, maintaining a slightly lumpy texture for tenderness.
- Add Eggs: Fold in the beaten eggs carefully, ensuring they are fully incorporated without overmixing to keep the batter airy.
- Transfer to Baking Dish: Lightly grease a 9×13 inch baking dish with cooking spray or butter. Pour the batter into the dish and spread evenly to cover all corners.
- Bake the Casserole: Place the baking dish on the center rack of the oven and bake for 35-40 minutes, until the top is golden brown and springy. Insert a toothpick in the center to confirm it comes out clean or with just a few moist crumbs.
- Garnish and Serve: Allow the casserole to cool for about 5 minutes to set. Garnish with chopped chives or parsley if desired, then cut into squares and serve warm to enjoy the balance of sweet and savory flavors.
Notes
- Can be assembled up to 24 hours ahead; refrigerate covered and add 5 extra minutes to baking time if chilled.
- Use fresh summer corn for peak sweetness or frozen corn as a substitute in winter (thaw and pat dry).
- Reduce honey by 2 tablespoons if using very sweet fresh corn.
- Add diced bell pepper and zucchini for a fall harvest variation.
- Broil for the final 2 minutes for a crispier top, watching carefully to avoid burning.
- Room temperature eggs and sour cream blend more smoothly; set them out 30 minutes before starting.
- Leftovers improve in flavor after resting overnight.
- Honey can be substituted with maple syrup or agave nectar for different flavor nuances.
- Suitable for freezing; cool completely then wrap well, thaw overnight and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: corn casserole, honey glazed, baked corn, savory side dish, holiday recipes, easy casserole, comfort food, vegetarian side
