Easy Honey-Glazed Corn Casserole Recipe: Sweet, Savory & Perfect for Any Table

If you’re searching for a cozy, sweet-meets-savory side dish that always disappears at potlucks, holidays, and Sunday dinners — look no further than this Easy Honey-Glazed Corn Casserole. It’s a buttery, moist corn bake with a golden crust and just the right amount of honey to elevate it into something special.

This twist on the classic corn casserole recipe combines creamed corn, whole kernel corn, and cornbread mix with a drizzle of honey for a slightly sweet glaze that caramelizes in the oven. It’s easy to prep, bakes beautifully golden, and is incredibly versatile — from a Thanksgiving side to a backyard BBQ favorite.

---

Ingredients Overview: What You’ll Need

This dish is both convenient and crowd-pleasing. It relies on pantry staples and simple dairy, making it a go-to recipe when you need something comforting, delicious, and fast.

Core Ingredients:

• Cornbread Mix (like Jiffy): This provides structure and that signature golden crust. It brings a light cornmeal texture with a touch of sweetness.

• Whole Kernel Corn (canned, drained): Adds pops of texture and juiciness.

• Creamed Corn: Lends creaminess and natural sweetness while helping bind everything together.

• Eggs: Help the casserole rise and hold together.

• Butter: Melted butter adds richness and flavor while keeping the interior moist.

• Sour Cream: Makes the casserole extra creamy and balances the sweetness.

• Honey: Brushed on top for a glossy, caramelized finish and subtle sweetness.

Optional Add-ins:

• Shredded Cheese (Cheddar or Monterey Jack): For a richer, cheesier variation.

• Chopped Jalapeños or Green Chiles: Adds a bit of heat to contrast the honey.

• Fresh Herbs (like chives or parsley): For color and a touch of freshness.

---

Step-by-Step Instructions: Sweet Corn Comfort in One Dish

1. Prep the Baking Dish

• Preheat your oven to 350°F (175°C).

• Lightly grease a 9×9-inch or 2-quart baking dish with butter or non-stick spray.

2. Mix the Batter

In a large bowl, combine the following:

• 1 can (15 oz) whole kernel corn, drained

• 1 can (15 oz) creamed corn

• 1 package (8.5 oz) cornbread mix

• ½ cup sour cream

• 2 eggs

• ¼ cup melted butter

Stir gently until well combined. The mixture will be thick and lumpy — that’s perfect.

Optional: Fold in ½ cup shredded cheese or 1–2 tablespoons chopped jalapeños for added flavor layers.

3. Pour and Bake

• Spread the mixture evenly into your greased baking dish.

• Bake uncovered for 40–45 minutes, until golden around the edges and set in the center. A toothpick inserted should come out mostly clean.

4. Add the Honey Glaze

As soon as the casserole comes out of the oven:

• While still hot, brush the top with 2–3 tablespoons of honey using a pastry brush.

• Let the casserole rest for 5–10 minutes before slicing. This helps it firm up and enhances the flavor as the honey soaks in.

---

Tips, Variations & Substitutions

Helpful Tips:

• Let it rest: Don’t skip the rest time after baking — it firms up the texture and deepens flavor.

• Use quality honey: The honey glaze is the final flavor note. A floral or amber honey works best for richer flavor.

• Double the batch: This recipe doubles easily for a 9×13 pan — great for holidays or large gatherings.

Variations to Try:

• Cheesy Honey Corn Casserole: Stir in 1 cup sharp cheddar and top with an extra sprinkle before baking.

• Spicy Honey Corn Bake: Add cayenne or diced jalapeños for a sweet-and-spicy combo.

• Honey-Herb Glaze: Mix honey with a touch of fresh thyme or rosemary for a gourmet twist.

Dietary Substitutions:

• Gluten-Free: Use a gluten-free cornbread mix.

• Dairy-Free: Swap butter for vegan butter and use coconut cream or dairy-free sour cream.

• Egg-Free: Substitute eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg).

---

Serving Ideas & Occasions

Honey-glazed corn casserole is one of those rare dishes that’s homey enough for weeknights and special enough for holidays. Here’s when to bring it out:

Occasions:

• Thanksgiving & Christmas: A perfect contrast to savory stuffing and roasted meats.

• Summer BBQs: Delicious alongside grilled ribs, burgers, or pulled pork.

• Potlucks & Picnics: Easy to make ahead and travels well.

• Weeknight Dinner Side: Pairs beautifully with roasted chicken, ham, or veggie stir-fry.

What to Serve With:

• BBQ brisket or pulled pork

• Rotisserie chicken

• Roasted turkey or ham

• A fresh cucumber or tomato salad

• Southern-style green beans or collard greens

---

Nutritional & Health Notes

While corn casserole is undeniably rich, it can still be part of a balanced meal when served alongside lean proteins and veggies.

Key Nutritional Highlights:

• Carbohydrate-Rich: Great energy source, especially for active kids and busy days.

• Good Source of Fiber: Thanks to the corn and cornbread mix.

• Healthy Fats: From butter and sour cream, which help with absorption of fat-soluble nutrients.

Lighten It Up:

• Use low-fat sour cream and reduce butter to 2 tablespoons.

• Add chopped spinach or grated zucchini for a veggie boost.

• Serve smaller portions as a side dish with a protein and salad.

---

Frequently Asked Questions (FAQs)

1. Can I make honey-glazed corn casserole ahead of time?

Yes! You can fully bake it, then refrigerate and reheat later. For best results, warm it in the oven at 300°F, covered with foil. Brush fresh honey on top before serving again.

---

2. Can I use frozen corn instead of canned?

Absolutely. Substitute 1½ cups of thawed frozen corn for the canned whole kernel corn. You’ll still need creamed corn, which helps bind the mixture.

---

3. Can I make this without eggs?

Yes. Use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg, let sit 5 mins). The texture will be slightly softer, but still delicious.

---

4. Is there a way to make it spicier?

Definitely. Add minced jalapeños, green chilies, or a dash of cayenne pepper to the batter. You can also mix a bit of hot honey with regular honey for the glaze.

---

5. How do I store leftovers?

Cover and refrigerate for up to 4 days. Reheat individual slices in the microwave or warm the whole casserole in the oven. It also freezes well — just wrap tightly.

---

6. What if I don’t have sour cream?

You can substitute sour cream with plain Greek yogurt, ricotta, or even cottage cheese (blended until smooth). Each adds creaminess with a slightly different flavor.

---

7. Can I turn this into muffins?

Yes! Divide the batter into greased or lined muffin tins and bake at 350°F for 18–22 minutes. Great for grab-and-go servings or lunchboxes.

Print