Honey Glazed Corn Casserole Recipe
If you love sweet, buttery corn that’s creamy, slightly caramelized on top, and perfect for holiday tables or weeknight dinners, you’re in the right place. As a chef who’s spent years developing comforting, crowd-pleasing sides, I’ll walk you through a complete, foolproof Honey Glazed Corn Casserole Recipe that balances sweetness, savory depth, and a luscious texture. This post goes beyond the recipe card — you’ll get technique tips, variations, make-ahead advice, plating suggestions, and troubleshooting so your casserole turns out spectacular every time.
Why you’ll love this Honey Glazed Corn Casserole Recipe
This recipe takes humble corn and turns it into something memorable. It’s:
- Sweet but balanced — honey provides a natural sweetness that pairs beautifully with butter and a hint of salt.
- Silky and slightly custardy in the middle with a golden, lightly crisp top.
- Extremely versatile — serve it alongside roast meats, with barbecue, or as part of a potluck spread.
- Kid-friendly and adaptable for dietary preferences.
What makes this recipe special
The trick to a great Honey Glazed Corn Casserole is layering flavor and paying attention to texture. We combine whole-kernel corn (for bursts of texture) with a smooth creamed base (for creaminess), enrich it with butter and eggs for structure, and finish with a honey glaze that caramelizes during baking to give that irresistible top. I’ll also show substitutions so you can tailor it to your pantry and preferences.
Ingredients (serves 6–8)
Use fresh, frozen, or canned corn depending on the season — all can work with minor adjustments listed below.
- 4 cups corn kernels (about 4–5 medium ears of corn, or 2 x 15 oz / 425 g cans drained, or ~500 g frozen corn, thawed)
- 1 cup (240 ml) heavy cream or whole milk*
- 1/2 cup (120 ml) sour cream or plain Greek yogurt (for extra richness)
- 3 large eggs, room temperature
- 1/2 cup (115 g) unsalted butter, melted
- 1/3 cup (100 g) honey, plus 1–2 tablespoons reserved for glaze
- 1/2 cup (60 g) all-purpose flour (for a slightly firmer set) or cornmeal for a more rustic texture
- 1 tablespoon granulated sugar (optional — adds extra caramelization)
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon vanilla extract (optional — rounds the flavors)
- 1/2 cup (50 g) grated cheddar or Monterey Jack cheese (optional — for a savory twist)
- Fresh chopped chives or parsley for garnish (optional)
*If using milk instead of heavy cream, the result will be slightly less rich but still delicious. For lactose-free or vegan variations, see the “Dietary adaptations” section.
Equipment you’ll need
- 2-quart (approx. 2 L) casserole dish or 9×9-inch baking pan
- Medium mixing bowl and whisk
- Food processor or blender (optional — for a smoother creamed base)
- Measuring cups and spoons
- Oven preheated to 350°F (175°C)
Prep and timeline (quick overview)
- Prep time: 15–20 minutes (chopping, mixing)
- Cook time: 40–50 minutes
- Total time: ~1 hour
- Servings: 6–8 as a side
Step-by-step method
1. Preheat and prepare
Preheat your oven to 350°F (175°C). Butter or spray your casserole dish generously — this helps the top brown without sticking.
2. Prepare the corn
If using fresh corn: cut kernels off the cob. Reserve 1/2 cup of kernels for texture if you like a mix of creamed and whole kernels. If using frozen: thaw and pat dry. If using canned: drain well and pat to remove excess liquid.
3. Make the creamed base
For a smoother base: place 2 cups of the corn in a food processor or blender with the cream (or milk), sour cream, eggs, melted butter, honey, vanilla (if using), salt, pepper, sugar (if using), and baking powder. Pulse until mostly smooth but still a little texture — you want some body. If you don’t have a blender, mash the corn with a fork or potato masher and whisk vigorously with the liquids.
4. Combine
Transfer the blended base to a mixing bowl. Add the remaining whole corn kernels, flour (or cornmeal), and cheese (if using). Fold gently until combined. The batter should be thick but pourable. If it’s too thin, add a tablespoon or two of flour; if it seems too stiff, add a splash of milk.
5. Transfer and glaze
Pour the mixture into the prepared casserole dish, smoothing the top with a spatula. Warm 1–2 tablespoons of honey and brush or drizzle it over the top in an even layer — this will caramelize and give you that honey-glazed finish.
6. Bake
Bake in the preheated oven for 40–50 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs (not wet batter). If you added cheese, the top will bubble and brown slightly.
7. Rest and serve
Let the casserole rest for 10–15 minutes before scooping — this helps it set and makes it easier to serve. Garnish with chopped chives or parsley for color and a little fresh brightness.
Technique: achieving the perfect texture
- Creamy vs. chunky: Pulse some corn into the base and leave some whole kernels for contrast. For the creamiest casserole, blend more of the corn and use heavy cream.
- Don’t overbake: Overbaking causes dryness. Pull the casserole when the edges are bubbling and the center is set but still moist.
- Honey glaze: Warm the honey slightly to make it runnier for even coverage. Brushing honey at the beginning gives a caramelized top; brushing again 2–3 minutes before finishing enhances the glossy look (watch carefully — honey can burn).
- Baking dish depth: Use a shallow pan if you want a quicker bake and a crispier top; a deeper dish will yield a thicker, creamier interior but require a few extra minutes.
Variations to make this recipe your own
Cheesy Honey Glazed Corn Casserole
Add 1 cup shredded sharp cheddar — fold 3/4 into the batter and reserve 1/4 for sprinkling on top before baking. The cheese adds savory depth and a melty texture.
Spicy-Sweet Corn Casserole
Stir in 1–2 jalapeños (seeds removed for milder heat), finely diced, or 1/2 teaspoon of smoked paprika and 1/4 teaspoon cayenne for subtle heat. The contrast of spicy and sweet is addictive.
Herb & Garlic Corn Casserole
Sauté 1 small shallot or 1 clove garlic in a tablespoon of butter until translucent, then add to the batter with 1 tablespoon chopped fresh thyme or rosemary for an aromatic twist.
Bacon & Honey Corn Casserole
Crisp 4 strips of bacon, crumble, and fold into the batter (reserve a few crumbles for the top). The smoky-salty bacon pairs beautifully with honey.
Gluten-free version
Swap the all-purpose flour for a 1:1 gluten-free blend or use 1/2 cup cornmeal plus 1/4 cup almond flour. Baking time may change slightly — watch for set center.
Vegan adaptation
- Replace butter with vegan butter or refined coconut oil.
- Use unsweetened plant-based milk (oat or full-fat coconut milk for richness).
- Substitute eggs with 3 tablespoons ground flaxseed mixed with 9 tablespoons water (let sit 5 minutes) or use a commercial egg replacer.
- Replace sour cream with a plant-based yogurt.
- Use maple syrup instead of honey for a fully vegan glaze.
Note: texture will differ but still be delicious.
Serving suggestions
The Honey Glazed Corn Casserole is wonderfully versatile. Try these pairings:
- Holiday table: Roast turkey, glazed ham, or herb-roasted chicken.
- Barbecue: Pulled pork, smoked brisket, or grilled sausages — the sweetness complements smoky meats.
- Vegetarian meal: Pair with a warm grain salad, roasted Brussels sprouts, and a crisp green salad.
- Weeknight comfort: Serve alongside pan-seared pork chops or baked salmon.
- Brunch: Spoon over toasted sourdough and top with a fried egg for a decadent morning treat.
Garnish options: chopped herbs, crumbled crispy bacon, extra honey drizzle, or a sprinkling of smoked paprika.
Make-ahead and storage
- Make-ahead: Assemble the casserole and cover tightly with plastic wrap. Store in the refrigerator for up to 24 hours. Add 5–10 extra minutes to the bake time straight from the fridge.
- Freezing: You can freeze the assembled (unbaked) casserole in a freezer-safe dish for up to 2 months. Thaw in the fridge overnight and bake as directed, adding ~10–15 minutes.
- Leftovers: Keep in an airtight container in the fridge for 3–4 days. Reheat in a 325°F (160°C) oven until warmed through to retain texture; microwave reheating works but may soften the top.
Troubleshooting — common problems and fixes
- Soggy or watery: If using canned corn, be sure to drain well. If the batter seems very watery, add 1–2 tablespoons of flour or cornmeal to thicken. Also ensure your eggs are incorporated — they help set the custard.
- Too dry: Reduce baking time slightly and check for doneness earlier. Use heavy cream rather than milk for a richer, moister result.
- Top burned but center undercooked: Tent the pan loosely with foil halfway through baking to protect the top while the interior finishes. Alternatively, reduce oven temperature by 15–25°F.
- Honey burnt taste: Honey can scorch at high heat. If it starts to darken too quickly, lower the oven temp slightly or brush the honey on later in baking. Using a honey-milk glaze (mix honey with a tablespoon of milk) reduces burning risk.
Flavor pairings and wine suggestions
This casserole’s sweetness and richness pair well with:
- Wine: Off-dry Riesling, Chenin Blanc, or a light Pinot Gris. For red, a low-tannin Gamay or Pinot Noir can complement without overpowering.
- Beer: A wheat ale or saison pairs nicely; the effervescence cuts through richness.
- Non-alcoholic: Sparkling water with lemon or a lightly sweet iced tea.
Nutrition & portioning (estimate)
A typical serving (about 3/4 cup) will be relatively rich due to butter, eggs, and cream. If you want to lighten it:
- Use low-fat dairy options or reduce butter by 25% and replace with a neutral oil.
- Increase the ratio of whole kernels to creamed base for more fiber and less richness.
If you need precise nutritional data, use your preferred nutrition calculator with the specific brands and substitutions you choose.
Frequently Asked Questions (FAQ)
Can I use creamed corn instead of whole kernels?
Yes — creamed corn increases moisture and creaminess. If you use creamed corn, reduce added cream by about 1/4 cup and watch baking time as it may take longer to set.
Can I make this in a slow cooker or Instant Pot?
Slow cooker: yes, on low for 2–3 hours until set, but you won’t get the same crisped honey top. For a browned finish, transfer to an oven-safe dish and broil briefly. Instant Pot: not ideal for baking textures, but you can steam a casserole then broil the top.
Is this more of a side or could it be a main?
It’s traditionally a side, but with added protein (bacon, shredded chicken) and a salad, it can be a hearty vegetarian main.
How do I prevent the casserole from sticking to the dish?
Butter the dish well or use parchment paper overhang. Nonstick spray works but butter adds flavor.
Chef’s finishing tips — small things that elevate the dish
- Use high-quality honey: the honey’s flavor shows through when glazed on top. A mild wildflower or clover honey is versatile; buckwheat honey is robust but can be overpowering.
- Toast the corn kernels lightly in a skillet for 2–3 minutes before adding for a subtle nutty, roasted flavor.
- Add a squeeze of fresh lime or lemon zest to the batter (1/2 teaspoon) for brightness that balances sweetness.
- For an ultra-luxe finish, brush the top with a honey-butter mixture (1 tablespoon warm honey + 1 tablespoon melted butter) right after baking.
- For professional plating: serve a neat square, top with microgreens and a light drizzle of warmed honey reduced with a splash of orange juice.
Sample full recipe (printable)
Ingredients and steps condensed into a ready-to-print format for quick use:
Ingredients:
- 4 cups corn kernels
- 1 cup heavy cream (or milk)
- 1/2 cup sour cream
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/3 cup honey (+1–2 tbsp for glaze)
- 1/2 cup all-purpose flour
- 1 tbsp sugar (optional)
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp vanilla extract (optional)
- 1/2 cup grated cheddar (optional)
- Chives for garnish
Method:
- Preheat oven to 350°F (175°C). Grease a 9×9-inch dish.
- Blend 2 cups corn with cream, sour cream, eggs, butter, honey, vanilla, salt, pepper, and baking powder until slightly smooth.
- Transfer to bowl and fold in remaining corn, flour, and cheese. Adjust consistency.
- Pour into dish, brush warm honey on top.
- Bake 40–50 minutes until set and golden. Rest 10–15 minutes before serving. Garnish and serve.
Final thoughts
This Honey Glazed Corn Casserole Recipe is the kind of dish that becomes a family favorite — it’s simple enough to make on a weeknight, yet comforting and elegant enough for holidays and special gatherings. The balance of creaminess, sweet honey top, and corn’s natural sweetness makes every bite sing. Use the variations and tips in this post to make the recipe your own, and don’t be afraid to experiment — the best recipes are often personal adaptations.
Honey Glazed Corn Casserole Recipe
Ingredients
- 4 cups corn kernels fresh, canned, or frozen
- 1 cup heavy cream or whole milk
- ½ cup sour cream or plain Greek yogurt
- 3 large eggs room temperature
- ½ cup unsalted butter melted
- ⅓ cup honey + 1–2 tbsp for glaze
- ½ cup all-purpose flour or cornmeal
- 1 tbsp granulated sugar optional
- 1½ tsp baking powder
- 1 tsp kosher salt
- ¼ tsp black pepper
- 1 tsp vanilla extract optional
- ½ cup shredded cheddar or Monterey Jack cheese optional
- Fresh chives or parsley for garnish
Instructions
Step 1 — Preheat and prepare:
- Preheat the oven to 350°F (175°C). Butter or grease a 2-quart casserole dish or a 9×9-inch baking pan.
Step 2 — Prepare the corn:
- If using fresh corn, cut kernels off the cob. Drain and pat dry canned or thawed frozen corn to remove excess moisture.
Step 3 — Make the creamed base:
- In a blender or food processor, combine 2 cups of the corn with cream, sour cream, eggs, melted butter, honey, vanilla (if using), salt, pepper, sugar, and baking powder. Blend until mostly smooth with some texture remaining.
Step 4 — Combine ingredients:
- Transfer the blended mixture to a bowl. Add the remaining corn kernels, flour (or cornmeal), and cheese (if using). Stir gently until well combined.
Step 5 — Transfer and glaze:
- Pour the mixture into the prepared baking dish and smooth the top. Warm 1–2 tablespoons of honey and drizzle or brush evenly over the surface.
Step 6 — Bake:
- Bake for 40–50 minutes, until the top is golden brown and a toothpick inserted into the center comes out mostly clean. The edges should be slightly caramelized.
Step 7 — Rest and serve:
- Allow the casserole to cool for 10–15 minutes before serving. Garnish with chopped herbs and an optional drizzle of honey-butter for shine.
Notes
- Texture Tip: For extra creaminess, blend more corn; for chunkier texture, blend less.
- Make-Ahead: Assemble the casserole up to a day in advance; cover and refrigerate until ready to bake.
- Storage: Refrigerate leftovers for 3–4 days in an airtight container. Reheat at 325°F until warm.
- Variations: Add jalapenos for spice, bacon for savouriness, or use maple syrup instead of honey for a twist.
- Vegan Option: Substitute plant-based milk, vegan butter, and flax eggs; glaze with maple syrup.