The first time I tasted honey-glazed corn casserole was at my neighbor’s Labor Day cookout, and I practically cornered her for the recipe. This dish combines sweet honey with tender corn kernels for a side that’s always the first to disappear at family gatherings. The creamy texture from the sour cream paired with sharp cheddar creates layers of flavor that complement everything from grilled chicken to holiday ham. The gentle sweetness balances perfectly with the cornmeal’s earthy notes, creating a comforting side dish that feels both nostalgic and special.
Ready to bake?
Table of Contents
Ingredients for Honey-Glazed Corn Casserole
I always use fresh corn during summer months when it’s at peak sweetness, but quality frozen corn works beautifully year-round. The key is getting the right balance of wet and dry ingredients to create that perfectly tender center with golden edges. My go-to honey is local wildflower variety because it adds subtle floral notes that elevate the entire dish. This recipe serves 10 people generously.
- 3 cups fresh corn kernels (about 4-5 large ears, 8-9 inches long, or frozen corn thawed and patted dry)
- 1 can (14.75 oz) creamed corn
- 1 cup sour cream
- 1½ cups shredded cheddar cheese (I recommend sharp cheddar for deeper flavor)
- ⅓ cup honey (wildflower honey is my preference for best results)
- ½ cup unsalted butter, melted
- 1 cup cornmeal (yellow or white both work)
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (in my experience, this adds wonderful depth)
- 2 large eggs (room temperature), beaten
- 2 tablespoons fresh chives or parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Preheat your oven to 350°F and position the rack in the center. Grease a 9×13 inch baking dish thoroughly with butter or cooking spray, making sure to coat the corners well. Set aside while you prepare the batter.
Step 2: In a large mixing bowl, combine the fresh corn kernels, creamed corn, sour cream, shredded cheddar cheese, honey, and melted butter. Stir gently with a spatula until the mixture looks glossy and the cheese is evenly distributed throughout, about 1 minute.
Step 3: In a separate bowl, whisk together the cornmeal, baking powder, salt, black pepper, and garlic powder until completely blended with no lumps. This ensures even distribution of leavening and seasoning.
Step 4: Add the dry mixture to the corn mixture gradually, about one-third at a time. Fold gently with a spatula using smooth strokes, being careful not to overmix. Stop when you no longer see dry pockets of cornmeal. The batter will be thick but should still be pourable.
Step 5: Add the beaten eggs to the batter and fold them in with light strokes until fully incorporated. The batter should be uniformly golden yellow with no visible egg streaks or clear spots. This takes about 30 seconds of gentle folding.
Step 6: Pour the batter into your prepared baking dish and spread it into an even layer, reaching all corners. Use a spatula to smooth the top. Tap the dish gently on the counter twice to release any air bubbles.
Step 7: Bake for 35-40 minutes until the top is golden brown and feels slightly firm when gently pressed in the center (it should spring back lightly, not sink). A toothpick inserted in the middle should come out with just a few moist crumbs. Avoid overbaking, which can dry out the casserole.
Step 8: Remove from the oven and let rest for 5 minutes before serving. The casserole will firm up as it cools slightly. Sprinkle fresh chives or parsley across the top just before bringing to the table for a pop of color and fresh flavor.
Perfect Pairings for Honey-Glazed Corn Casserole
This sweet and savory casserole pairs beautifully with dishes that have bold, smoky, or spicy flavors that balance the honey’s sweetness.
Garlic Butter Pan-Seared Pork Chops: The crispy, seasoned exterior and juicy interior of pan-seared pork chops create perfect contrast with the casserole’s creamy sweetness, while the garlic butter sauce ties both dishes together.
Brown Sugar Dijon Chicken Thighs: The tangy Dijon mustard and caramelized brown sugar glaze complement the honey in this casserole, creating a cohesive sweet and savory meal that feels restaurant-quality.
Sheet Pan Sausage and Veggies: Roasted sausage with charred vegetables offers smoky, savory notes that balance the casserole’s sweetness, and the complete meal comes together with minimal effort.
Maple Glazed Chicken with Sweet Potatoes: While both dishes feature sweet glazes, the maple and honey flavors complement rather than compete, and the sweet potatoes add nutritional variety to round out the plate.
Fresh Green Salad: A crisp salad with tangy vinaigrette adds refreshing contrast and nutritional balance, making the meal feel lighter despite the casserole’s richness. The acidity cuts through the creamy, sweet flavors perfectly.
Grilled Salsa Verde Pepper Jack Chicken: The spicy pepper jack and tangy salsa verde create exciting contrast with the honey glaze, making this pairing ideal for summer cookouts when you want bold flavors.
Make-Ahead and Storage Tips
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious. Reheat individual portions in the microwave for 1-2 minutes, or warm the entire dish covered with foil at 325°F for 15-20 minutes until heated through.
I recommend making this casserole up to 24 hours ahead for stress-free entertaining. Assemble completely, cover tightly with plastic wrap, and refrigerate. Remove from the fridge 30 minutes before baking to take the chill off, then add 5 extra minutes to the baking time. Pro tip: For a crunchy topping, sprinkle an extra handful of cheese during the last 5 minutes of baking.
This casserole freezes beautifully for up to 3 months. Cool completely, wrap tightly in plastic wrap and then aluminum foil, and freeze flat. Thaw overnight in the refrigerator, then reheat covered at 325°F for 20-25 minutes until warmed through. For individual servings, divide into ramekins before baking and freeze separately for quick weeknight sides.
FAQs
Can I use canned corn instead of fresh?
Yes, drain canned corn thoroughly and pat dry with paper towels to remove excess moisture. You may need to reduce the sour cream by 2 tablespoons to maintain the right consistency and prevent a watery casserole.
Why is my casserole too wet in the center?
This usually happens when corn isn’t drained well enough or eggs aren’t fully incorporated. Make sure to pat frozen or canned corn completely dry with paper towels, and fold eggs in thoroughly until no streaks remain for proper structure.
Can I make this dairy-free?
Substitute coconut cream for sour cream, use dairy-free butter, and replace cheddar with your favorite dairy-free cheese. The texture will be slightly different but still delicious with good golden edges.
Honey-Glazed Corn Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F and position the rack in the center. Grease a 9×13 inch baking dish thoroughly with butter or cooking spray, making sure to coat the corners well. Set aside while you prepare the batter.
- In a large mixing bowl, combine the fresh corn kernels, creamed corn, sour cream, shredded cheddar cheese, honey, and melted butter. Stir gently with a spatula until the mixture looks glossy and the cheese is evenly distributed throughout, about 1 minute.
- In a separate bowl, whisk together the cornmeal, baking powder, salt, black pepper, and garlic powder until completely blended with no lumps.
- Add the dry mixture to the corn mixture gradually, about one-third at a time. Fold gently with a spatula using smooth strokes, being careful not to overmix. Stop when you no longer see dry pockets of cornmeal.
- Add the beaten eggs to the batter and fold them in with light strokes until fully incorporated. The batter should be uniformly golden yellow with no visible egg streaks, about 30 seconds of gentle folding.
- Pour the batter into your prepared baking dish and spread it into an even layer, reaching all corners. Tap the dish gently on the counter twice to release any air bubbles.
- Bake for 35-40 minutes until the top is golden brown and feels slightly firm when gently pressed in the center. A toothpick inserted in the middle should come out with just a few moist crumbs.
- Remove from the oven and let rest for 5 minutes before serving. The casserole will firm up as it cools slightly. Sprinkle fresh chives or parsley across the top just before bringing to the table.
Notes
