Introduction

Honey-glazed corn casserole transforms simple corn into a sweet and savory delight perfect for any occasion. With a creamy cheddar cheese base and a touch of honey, this dish offers comforting flavors and a tender, cake-like texture. It’s an easy side that’s sure to please family and guests alike.

A close-up of a thick square piece of corn pudding on a white plate with a dark rim, placed on a white marbled surface. The pudding has two visible layers: the bottom layer is dense and creamy with a pale yellow color and a soft, moist texture, while the top layer is golden brown and slightly crispy with whole corn kernels spread throughout. Small green chopped herbs are sprinkled evenly over the top, adding a fresh contrast in color. The edges of the pudding show slight caramelization, enhancing the texture and color details. There is a small amount of honey or syrup pooling at the base. 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 (optional for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C).

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

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

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

Step 5: Fold in the beaten eggs carefully to incorporate them evenly.

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

Step 7: Bake in the preheated oven 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, then cut into squares and serve.

Tips & Variations

Use fresh summer corn for a sweeter casserole; reduce honey by 2 tablespoons if using peak-season corn.

For a vegetable boost, add 1 diced bell pepper and 1 cup diced zucchini before baking.

Canned corn can be used, but drain it thoroughly to avoid excess moisture.

Broil the top for 1-2 minutes at the end of baking for a crispy, caramelized crust—watch carefully to prevent burning.

Maple syrup or agave nectar can substitute honey for a different sweet flavor.

FAQs

Can I use canned corn instead of fresh?

Yes, canned corn works well. Just 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 in advance and keep it covered in the refrigerator. Let it come to room temperature for about 30 minutes before baking and add a few extra minutes to the baking time.