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Honey-Glazed Corn Casserole

Honey-Glazed Corn Casserole for Heartwarming Family Meals

This Honey-Glazed Corn Casserole blends sweet and savory flavors into a comforting side dish perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Fresh Corn Kernels Substitution: you can use 1 can of corn, drained if fresh isn’t available.
  • 1 can Creamed Corn No substitution needed.
  • 1 cup Sour Cream Can substitute with plain Greek yogurt for a healthier twist.
  • 1 cup Shredded Cheddar Cheese Substitution: any melting cheese like Monterey Jack will work.
  • 1/2 cup Honey Substitution: maple syrup or agave nectar can be used in its place for a similar taste.
  • 1/4 cup Unsalted Butter Substitution: oil can be used for a dairy-free alternative.
  • 1/2 cup Cornmeal While no direct substitution exists, polenta can be tried for a gluten-free option.
  • 2 teaspoons Baking Powder No substitution needed.
  • 1 teaspoon Salt Note: reduce by half if using salted butter.
  • 1/2 teaspoon Black Pepper No substitution needed.
  • 1 teaspoon Garlic Powder Optional: fresh garlic can also be used but adjust the quantity for desired flavor.
  • 2 large Eggs No substitution for binding, but flax eggs can be used for a vegan version.
  • 1/4 cup Chopped Chives or Parsley Optional: any fresh herb of your choice can brighten up the dish.

Equipment

  • Mixing Bowl
  • 9x13 inch baking dish

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the fresh corn kernels, creamed corn, sour cream, shredded cheddar cheese, honey, and melted unsalted butter. Stir until fully blended.
  3. In a separate bowl, whisk together the cornmeal, baking powder, salt, black pepper, and garlic powder until fully combined.
  4. Gradually add the dry ingredient mixture into the wet ingredients, folding gently with your spatula.
  5. Fold in the beaten large eggs into the batter.
  6. Grease a 9x13 inch baking dish and pour the corn mixture into the prepared dish, spreading it evenly.
  7. Bake for approximately 35-40 minutes or until the top is golden brown and a toothpick comes out clean.
  8. Allow the casserole to cool for a few minutes and garnish with chopped chives or parsley before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 7gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 420mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 15IUVitamin C: 8mgCalcium: 10mgIron: 6mg

Notes

This casserole can be made ahead and stored in the fridge. For best results, enjoy warm after reheating.

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