Honey Glazed Corn Casserole

Honey Corn Casserole

Introduction
This honey glazed corn casserole is sweet, creamy, and perfectly golden on top. It makes an easy holiday or weeknight side dish everyone wants seconds of.

Prep Time 10 minutes | Cook Time 40 minutes | Total Time 50 minutes

Ingredients
Whole kernel corn, canned, drained – 2 cups (about 2 cans, 15 oz each)
Cream-style corn – 1 can (14–15 oz)
Large eggs – 2
Sour cream – 1 cup
Unsalted butter, melted and slightly cooled – 1/2 cup
Honey – 1/3 cup
Granulated sugar – 2 tablespoons (optional, for extra sweetness)
Jiffy-style corn muffin mix (8.5 oz box) – 1 box
Shredded sharp cheddar cheese – 1 cup, packed
Salt – 1/2 teaspoon
Black pepper – 1/4 teaspoon
Smoked paprika – 1/4 teaspoon

For the honey glaze
Honey – 3 tablespoons
Unsalted butter – 2 tablespoons
Light brown sugar – 2 tablespoons, packed
Pinch of cayenne or chili powder (optional, for a mild kick)

For serving
Sour cream or Greek yogurt – 1/3 cup, optional
Chopped fresh chives or parsley – 2 tablespoons

Step-by-Step Instructions (Detailed)

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish with butter or nonstick spray so the casserole releases cleanly after baking.
2. In a large mixing bowl, whisk together the eggs, sour cream, melted butter, honey, and sugar until smooth and well combined. This creates the creamy, sweet base for the casserole.
3. Stir in the whole kernel corn and cream-style corn until evenly distributed. Sprinkle in the salt, black pepper, and smoked paprika, stirring again so the seasoning is spread throughout.
4. Add the dry corn muffin mix and gently fold it into the wet ingredients until just combined. Do not overmix; a few small lumps are fine and help keep the casserole tender.
5. Fold in the shredded cheddar cheese. Pour the mixture into the prepared baking dish and smooth the top with a spatula so it bakes evenly.
6. Bake uncovered for 30–35 minutes, until the edges are set and the center is mostly firm but still slightly jiggly. While it bakes, prepare the honey glaze.
7. For the glaze, add honey, butter, and brown sugar to a small saucepan over low heat. Cook, stirring often, until the butter melts and the sugar dissolves into a smooth, glossy syrup. Add a pinch of cayenne or chili powder if you like a subtle sweet-heat flavor. Remove from heat.
8. After 30–35 minutes of baking, carefully remove the casserole from the oven. Pour the warm honey glaze evenly over the top, letting it soak into the crust. Return the dish to the oven and bake for an additional 8–10 minutes, or until the top is deeply golden and slightly caramelized around the edges.
9. Let the casserole rest for at least 10 minutes before serving so it can set and slice cleanly. Top with dollops of sour cream or Greek yogurt and sprinkle with chopped chives or parsley. Slice into squares and serve warm.

Pro Tips
Use room temperature sour cream and eggs so the batter mixes smoothly and bakes evenly.
Make it ahead by baking the casserole without the glaze, cooling, then reheating and adding the glaze just before serving.
For extra texture, stir in 1/2 cup of finely diced bell pepper or green onion along with the corn.

Nutrition Info Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 serving	360	9g	45g	16g	3g	18g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.