Honey-Glazed Corn Casserole
A sweet and savory corn casserole combining fresh corn, creamy textures, and honey for an elevated side dish perfect for any gathering.
Ingredients
Main Ingredients
- 2 cups fresh corn kernels or 1 can of corn, drained Frozen corn can be used as a substitute.
- 1 cup creamed corn
- 1 cup sour cream Greek yogurt can be used for a tangy flavor.
- 1 cup shredded cheddar cheese Can substitute with Monterey Jack or dairy-free cheese.
- ½ cup honey Maple syrup is a great alternative.
- ½ cup unsalted butter, melted
- 1 cup cornmeal Use gluten-free cornmeal for a gluten-free option.
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 large eggs, beaten
- Chopped chives or parsley (for garnish) Optional garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the fresh corn kernels, creamed corn, sour cream, shredded cheddar cheese, honey, and melted butter. Stir until all ingredients are well mixed.
- In a separate bowl, whisk together the cornmeal, baking powder, salt, black pepper, and garlic powder.
- Gradually add the dry mixture to the wet ingredients. Stir just until combined; avoid overmixing to keep your casserole light and fluffy.
- Fold in the beaten eggs gently to incorporate them into the batter.
- Lightly grease a 9x13-inch baking dish with cooking spray or butter. Pour the corn mixture into the dish, spreading it evenly.
Baking
- Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the casserole to cool for a few minutes. If desired, garnish with chopped chives or parsley before serving. Cut into squares and enjoy!
Notes
Make sure your oven is fully preheated before baking for even cooking. Avoid overmixing the batter for a light texture. This casserole pairs beautifully with salads, roasted vegetables, or a bowl of chili, and can be stored in an airtight container in the fridge for up to 3 days.
