Honey-Glazed Corn Casserole

This honey-glazed corn casserole transforms ordinary corn into a sweet and savory masterpiece that always disappears quickly at my family gatherings. The combination of fresh corn with a honey glaze creates a comforting dish that balances sweetness with satisfying texture.

I first made this casserole for a Thanksgiving dinner when I was short on time but needed something impressive. My mother in law requested the recipe before the meal was even finished and now it appears at nearly every family gathering.

Ingredients

• Fresh corn kernels: provide sweet bursts of flavor in every bite. Choose corn with bright green husks and silky tassels for freshness
• Creamed corn: adds moisture and a silky texture to the casserole base
• Sour cream: creates tanginess and richness that balances the sweetness
• Shredded cheddar cheese: melts perfectly through the casserole for savory depth
• Honey: forms the signature glaze and natural sweetness. Local honey works wonderfully here
• Unsalted butter: adds richness and helps create the golden crust
• Cornmeal: provides the hearty base and authentic corn flavor
• Baking powder: ensures the casserole rises properly while baking
• Salt: enhances all the flavors throughout the dish
• Black pepper: adds subtle heat that complements the sweetness
• Garlic powder: contributes savory notes without overpowering
• Large eggs: bind everything together while adding richness
• Chives or parsley for garnish: add a fresh pop of color and flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F. Allow plenty of time for it to reach temperature fully. Position the rack in the middle of the oven for even heat distribution.

Prepare the Mixture:

Combine fresh corn kernels with creamed corn in a large bowl. The contrast between whole kernels and creamy corn creates wonderful texture. Add sour cream which provides tanginess. Mix in shredded cheese making sure it distributes evenly. Pour in honey letting it drizzle throughout the mixture. Add melted butter while still warm so it blends easily. Stir gently until everything is coated.

Combine Dry Ingredients:

In a separate bowl whisk cornmeal thoroughly with baking powder. Add salt black pepper and garlic powder. Whisk until completely blended with no visible clumps or pockets of seasoning.

Incorporate Wet Ingredients:

Pour the dry mixture into the corn mixture gradually about a third at a time. Fold with a spatula using gentle strokes just until combined. The batter should look slightly lumpy which will create a tender finished texture.

Add Eggs:

Pour beaten eggs over the mixture. Fold them in with light strokes to maintain airiness. The eggs should be fully incorporated with no streaks of egg visible.

Transfer to Baking Dish:

Grease your baking dish thoroughly including the corners. Pour the batter in slowly and use a spatula to spread it into an even layer reaching all corners.

Bake:

Place the dish on the center rack. Bake for exactly 35 minutes then check for doneness. The top should be golden brown and slightly springy when touched. A toothpick inserted in the center should come out with just a few moist crumbs.

Garnish and Serve:

Allow the casserole to rest for 5 minutes after removing from oven. This helps it set properly. Sprinkle fresh herbs across the top just before bringing to the table.

Save This

The honey in this recipe is truly the star ingredient. I started using local wildflower honey from our farmers market which adds subtle floral notes. My grandmother always said honey makes everything taste like it was made with love and I find that especially true with this casserole.

Make Ahead Options

This corn casserole can be assembled up to 24 hours before baking. Prepare everything through the transfer to baking dish step then cover tightly with plastic wrap and refrigerate. When ready to bake remove from refrigerator 30 minutes before cooking to take the chill off and add about 5 extra minutes to the baking time. The flavors actually develop beautifully with a rest in the refrigerator making this perfect for busy holiday meal planning.

Seasonal Variations

Summer corn freshly cut from the cob makes this dish spectacular during harvest season. The natural sweetness of peak season corn means you can reduce the honey by 2 tablespoons. In winter months good quality frozen corn can substitute for fresh. Thaw completely and pat dry with paper towels before using. For a fall harvest version add 1 diced bell pepper and 1 cup of diced zucchini to incorporate more seasonal vegetables.

Serving Suggestions

This casserole pairs wonderfully with grilled meats especially barbecued chicken or pork. For a complete vegetarian meal serve alongside a fresh green salad with vinaigrette dressing. The sweetness also complements spicy dishes making it perfect alongside chili or blackened fish. For an elegant presentation serve individual portions in ramekins topped with a small sprig of thyme and a tiny drizzle of additional honey.

Nutritional Benefits

Corn provides essential fiber plus vitamins A B and E making this more than just comfort food. The combination of corn and cornmeal delivers complex carbohydrates for sustained energy. Using fresh ingredients rather than processed ones increases the nutritional profile significantly. For those watching sodium intake the salt can be reduced by half without compromising flavor especially if using salted butter.

Common Queries

→ Can I use canned corn instead of fresh?

Yes, canned corn works well. Just drain thoroughly to remove excess liquid before combining with the other ingredients.

→ Is it possible to make this casserole ahead of time?

Absolutely. Assemble everything in advance and refrigerate, then bake when ready. Allow a few extra minutes in the oven if chilled.

→ What can I use as a topping?

Freshly chopped chives or parsley add color and flavor, while a sprinkle of extra cheese offers a gooey finish.

→ How do I know when the casserole is done?

The top should be golden and a toothpick inserted into the center should come out clean. Rest briefly before serving.

→ Can I substitute the honey with another sweetener?

Maple syrup or agave nectar are good alternatives. Each option brings a subtle flavor difference to the dish.

→ Is it suitable for freezing?

Yes, cool completely before wrapping and freezing. Thaw overnight and reheat gently for best results.