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Honey Glazed Corn Casserole

A rich and comforting Southern-inspired side dish made with corn, sour cream, and a golden honey glaze. Perfectly sweet, buttery, and irresistibly soft.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 9 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 290

Ingredients
  

Casserole Base
  • 1 can whole kernel corn 15 oz, drained
  • 1 can creamed corn 15 oz
  • 1 cup sour cream
  • 0.5 cup unsalted butter melted
  • 2 eggs beaten
  • 1 box corn muffin mix 8.5 oz (such as Jiffy)
  • 1 cup cheddar cheese shredded, optional
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Honey Glaze
  • 2 tbsp honey
  • 1 tbsp unsalted butter melted
  • 1 tbsp brown sugar
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Whisk
  • 9x9 inch baking dish
  • Small saucepan

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x9-inch baking dish.
  2. Whisk together sour cream, melted butter, eggs, and creamed corn until smooth.
  3. Stir in corn muffin mix, drained corn, salt, and pepper until combined.
  4. Fold in cheese if desired, then pour mixture into prepared dish.
  5. Bake 40–45 minutes until center is set and edges are golden.
  6. Combine honey, melted butter, brown sugar, and salt in a small pan; heat until smooth.
  7. Brush glaze over casserole and return to oven for 5 minutes to caramelize.
  8. Cool 10 minutes, garnish if desired, and serve warm.

Notes

Best served warm. Store leftovers in the refrigerator for up to 4 days.