Description
Honey-glazed corn casserole is a comforting baked dish combining fresh corn kernels, creamed corn, cheddar cheese, and sour cream for a rich savory base, enhanced with a natural honey glaze. The addition of cornmeal and baking powder creates a tender, cake-like texture, while beaten eggs bind the mixture for moist, fluffy slices. Finished with fresh chopped chives or parsley, this dish offers a delightful balance of sweet and savory flavors, perfect as a holiday side or a weeknight favorite.
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). Position the oven rack in the middle for even baking and allow the oven to reach the temperature fully before proceeding.
- Prepare the Mixture: In a large mixing bowl, combine the fresh corn kernels (or drained canned corn), creamed corn, sour cream, shredded cheddar cheese, honey, and melted unsalted butter. Stir gently until all ingredients are well incorporated and evenly coated.
- Combine Dry Ingredients: In a separate bowl, whisk together the cornmeal, baking powder, salt, black pepper, and garlic powder until fully blended with no lumps or clumps.
- Incorporate Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients about a third at a time, folding gently with a spatula. Mix just until combined to maintain a tender texture; the batter should appear slightly lumpy.
- Add Eggs: Pour the beaten eggs over the mixture and carefully fold them in with light strokes to incorporate without deflating the batter. Ensure no visible streaks of egg remain.
- Transfer to Baking Dish: Lightly grease a 9×13 inch baking dish using cooking spray or butter. Pour the prepared corn batter into the dish and spread evenly to fill all corners for uniform baking.
- Bake the Casserole: Place the casserole on the center rack and bake for 35-40 minutes. The top should turn golden brown and spring back slightly to the touch. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Garnish and Serve: Remove the casserole from the oven and allow it to rest for 5 minutes to set. Optionally, sprinkle freshly chopped chives or parsley on top before cutting into squares and serving.
Notes
- The casserole can be assembled up to 24 hours in advance; refrigerate after transferring to the baking dish, then bake with an additional 5 minutes baking time.
- Use fresh summer corn for peak sweetness and reduce honey by 2 tablespoons if preferred.
- Frozen corn can be substituted when fresh is unavailable; thaw completely and pat dry to avoid excess moisture.
- For a crispier top, broil casserole for the last 2 minutes of baking but watch carefully to prevent burning.
- Contains dairy and eggs; not suitable for vegan or dairy-free diets.
- Leftovers taste even better after a day and can be reheated gently.
- Honey can be substituted with maple syrup or agave nectar for different flavor nuances.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: honey-glazed corn casserole, baked corn casserole, cornmeal casserole, honey corn bake, cheesy corn casserole, savory side dish, holiday side dish, sweet and savory casserole
