When you want something warm, cozy, and just the right touch of sweet, this Sweet Harmony Honey-Glazed Corn Casserole hits every note. It’s the kind of dish that disappears fast whether it’s on your holiday table or just a chilly weeknight at home.
Table of Contents
Why You’ll Love This Honey-Glazed Corn Casserole
If you’ve ever had classic corn casserole, imagine it dressed up for the holidays. This version gets a touch of elegance from honey, a melt-in-your-mouth texture from sour cream and creamed corn, and a golden top that crackles just enough to feel like magic. It’s easy enough to whip up after work, but special enough for Thanksgiving or Christmas dinner. Plus, kids love it. Adults secretly love it more.
Ingredients You’ll Need
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1/2 cup honey (plus a drizzle for garnish)
- 1/2 cup melted butter
- 1 cup sour cream
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Optional Toppings & Swaps
- Sprinkle chopped parsley or green onions for color
- Add diced jalapeños for a little kick
- Make it dairy-free by swapping butter and sour cream with plant-based alternatives
How to Make Honey-Glazed Corn Casserole
Prep the Oven and Wet Mix
Preheat your oven to 350°F and grease an 8×8-inch baking dish or similar. In a large bowl, stir together the corn, creamed corn, honey, melted butter, sour cream, and eggs until smooth and combined. Don’t overthink it just stir until it’s happy.
Add the Dry Ingredients
Sprinkle in the cornmeal, baking powder, salt, and pepper. Stir gently until everything comes together in a thick, creamy batter. The cheddar cheese can go in last fold it in like a cozy blanket.
Bake to Golden Glory
Pour the mixture into your greased dish and smooth out the top. Bake uncovered for 35 to 40 minutes, or until the edges are golden and a toothpick comes out clean from the center. If it’s browning too fast, you can tent it with foil. Let it sit for 10 minutes before slicing that’s when it sets into perfection.
Tips for the Best Corn Casserole
Use real honey not syrup or honey-flavored blends
Let your eggs come to room temperature before mixing
If the center still jiggles slightly, let it rest after baking it’ll firm up beautifully
What to Serve It With
Pair this with roast chicken or juicy turkey and a scoop of garlic mashed potatoes. It also shines next to smoky BBQ ribs or grilled pork chops. During the holidays, it’s the perfect sweet-savory bite among all those savory stars.
Variations to Try
For a fruity autumn version, try this Butternut Squash Apple bake sweet, savory, and beautifully golden
Or go sweeter with this Southern Maple Sweet Potato Casserole that’s just as creamy and festive
Storage + Leftover Ideas
Store any leftovers in an airtight container in the fridge for up to 4 days
Warm it up in the oven or microwave for a quick side
Chop it into cubes and sauté with scrambled eggs for a sweet breakfast hash
FAQ
Can I make this ahead of time?
Absolutely. You can mix the batter, cover, and refrigerate it a day in advance. Bake just before serving.
Can I use canned corn instead of fresh?
Yes, and that’s what this recipe is designed for. But if it’s corn season, feel free to use fresh off the cob for extra pop.
Is this casserole freezer-friendly?
It freezes well after baking. Let it cool completely, wrap tightly, and freeze up to 2 months. Reheat covered in the oven.
Try it once and you’ll be hooked. Whether it’s a holiday centerpiece or a cozy side dish, this sweet corn casserole brings comfort in every bite. Let me know how yours turns out in the comments or better yet, share a photo!
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Sweet Harmony Honey-Glazed Corn Casserole (Sweet, Creamy & Irresistible)
Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz creamed corn
- 1/2 cup honey plus a drizzle for garnish
- 1/2 cup melted butter
- 1 cup sour cream
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- 1. Preheat your oven to 350°F and grease an 8×8-inch baking dish.
- 2. In a large bowl, mix together corn, creamed corn, honey, melted butter, sour cream, and eggs.
- 3. Add cornmeal, baking powder, salt, and pepper. Stir until just combined.
- 4. Fold in the shredded cheddar cheese.
- 5. Pour the batter into the prepared baking dish and smooth the top.
- 6. Bake for 35 to 40 minutes or until golden brown and a toothpick inserted comes out clean.
- 7. Let cool for 10 minutes before slicing.
- 8. Drizzle with honey and garnish with parsley if desired.