Honey Glazed Corn Casserole (Print Version)

Creamy corn casserole with honey glaze and golden caramelized topping

# What You'll Need:

01 - 3 cups corn kernels (fresh or frozen, thawed)

02 - 1 cup whole milk

03 - ½ cup sour cream

04 - 4 tablespoons unsalted butter, melted

05 - 1 cup shredded cheddar cheese

06 - 2 large eggs

07 - ½ cup all-purpose flour

08 - 1 teaspoon baking powder

09 - ½ teaspoon salt

10 - ¼ teaspoon black pepper

11 - ¼ cup honey

01 - Preheat oven to 350°F and grease a 2-quart casserole dish with butter or cooking spray.

02 - In a large mixing bowl, whisk together eggs, milk, sour cream, melted butter, and honey until completely smooth and combined.

03 - In a separate bowl, sift together flour, baking powder, salt, and black pepper.

04 - Stir the dry ingredients into the wet mixture until just blended, being careful not to overmix.

05 - Gently fold in the corn kernels and shredded cheddar cheese until evenly distributed throughout the batter.

06 - Pour the batter into the prepared casserole dish and smooth the top with a spatula for even baking.

07 - Bake for 40 to 45 minutes, or until the center is set and the top develops a golden brown caramelized crust.

08 - Allow the casserole to rest for 5 minutes before serving to let it set and make serving easier.

01 -

The honey creates this incredible caramelized crust that people will think you spent hours perfecting
It's the kind of side dish that disappears first, with guests inevitably asking for the recipe

02 -

The center might still look slightly jiggly when you pull it from the oven—that's completely normal and it will finish setting as it rests
If your corn was particularly wet, you might need an extra 5-10 minutes in the oven

03 -

If using frozen corn, spread it on paper towels after thawing to remove excess moisture
The dish is done when a knife inserted near the center comes out clean