Honey Glazed Corn Casserole Recipe
This Honey Glazed Corn Casserole Recipe is a creamy, sweet, and buttery side dish that pairs perfectly with any meal. Featuring tender corn baked with honey, butter, and cream, it creates a golden caramelized top and melt-in-your-mouth center — perfect for holidays, family dinners, or potlucks.
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.