Description
A sweet and savory corn casserole made with cornbread mix, corn, and sour cream, finished with a golden honey glaze. Perfect for holidays, BBQs, or cozy dinners.
Ingredients
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1 can (15 oz) whole kernel corn, drained
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1 can (15 oz) creamed corn
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1 package (8.5 oz) cornbread mix (like Jiffy)
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½ cup sour cream
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¼ cup melted butter
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2 eggs
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2–3 tbsp honey, for glaze
Instructions
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Preheat oven to 350°F and grease a 9×9-inch baking dish.
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In a large bowl, mix corn, creamed corn, cornbread mix, sour cream, eggs, and melted butter.
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Pour into baking dish and spread evenly.
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Bake for 40–45 minutes, until golden and set in the center.
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While hot, brush with honey. Let rest 5–10 minutes before serving.
Notes
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Add cheese or jalapeños for variation.
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Use Greek yogurt instead of sour cream if needed.
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Store leftovers in the fridge up to 4 days.
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Doubles easily for a 9×13 pan.
- Prep Time: 10 minutes
- Cook Time: 45 minutes