Sweet Honey-Glazed Corn Casserole is like a warm hug on a plate, combining golden corn with a gentle drizzle of honey that adds just the right touch of sweetness. This dish is creamy, tender, and slightly crispy on top, making it a perfect side for any meal that calls for comfort food. Corn in its natural sweetness blends beautifully with the glaze, creating layers of flavor that are simple but so satisfying.
I love making this casserole for family dinners because it always brings smiles. The honey glaze makes all the difference—it gives the corn a lovely shine and a hint of sweetness that isn’t overpowering. One tip I’ve learned is to let it cool just a bit before serving so the casserole sets nicely and is easier to slice. Plus, it smells amazing while baking, which always gets everyone excited to eat.
When I serve this, I like to pair it with roasted meats or a fresh salad for a balanced meal. It’s great to bring to holidays or potlucks because it’s easy to make ahead and just heats up well. Honestly, this sweet corn casserole has become one of those dishes that everyone asks for seconds on, and it’s easy to see why!
Key Ingredients & Substitutions
Fresh Corn: Fresh corn kernels give this casserole a sweet, juicy pop. If fresh isn’t available, thawed frozen corn works well. Just make sure it’s drained to avoid watery batter.
Creamed Corn: Adds creaminess and a smooth texture. If you can’t find it, blend regular corn with a splash of cream or milk.
Honey: Key for the glaze and sweetness throughout. You can swap with maple syrup or agave for a different but still sweet flavor.
Butter: Melted butter adds richness and moisture. For a dairy-free version, use coconut oil or vegan butter.
Yellow Cornmeal & Flour: These create the casserole’s structure. You can try whole wheat flour for a nuttier taste, but keep the texture in mind.
How Do You Get a Perfect Golden Brown, Honey-Glazed Top?
The glaze and crispy top are what make this casserole shine. Here’s how to nail it:
- Bake until the casserole is set in the center and golden on top — usually 45-50 minutes.
- Right after baking, brush the top with honey while it’s hot to create a shiny, sticky glaze.
- If you want extra crispiness, you can briefly broil for 1-2 minutes, but watch carefully to avoid burning.
- Let the dish cool a bit before slicing to hold its shape and keep the glaze intact.
Equipment You’ll Need
- 9×9 inch baking dish – I prefer it because it evenly holds the casserole and makes serving easy.
- Mixing bowls – for combining the ingredients smoothly.
- Whisk – keeps your batter smooth and evenly blended.
- Measuring cups and spoons – for precise ingredients like honey, sugar, and liquids.
- Oven – the best tool to get the top golden and crispy.
Flavor Variations & Add-Ins
- Swirl in cooked bacon bits or shredded cheese for a savory twist.
- Add chopped jalapenos or green chiles for a bit of heat.
- Mix in diced roasted peppers or sautéed onions for extra flavor and texture.
- Use maple syrup instead of honey for a different sweetness profile, especially if serving breakfast or brunch.
Sweet Honey-Glazed Corn Casserole
Ingredients You’ll Need:
- 4 cups fresh corn kernels (or thawed frozen corn)
- 1 cup creamed corn
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/3 cup honey, plus extra for glazing
- 2 large eggs
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Fresh thyme sprigs for garnish (optional)
Time Needed
This recipe takes about 15 minutes to prepare and 45-50 minutes to bake. Allow a few extra minutes after baking for the casserole to cool slightly before serving. So, plan for around 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Dish
Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish well to prevent sticking.
2. Mix the Wet Ingredients
In a large bowl, combine the corn kernels, creamed corn, whole milk, melted butter, and 1/3 cup honey. Stir everything together until nicely blended.
3. Add the Eggs
In a separate bowl, whisk the eggs lightly. Then add them into the corn mixture and stir thoroughly to combine.
4. Combine the Dry Ingredients
In another bowl, sift together the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt.
5. Mix Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture until just combined. Be gentle to keep the texture light.
6. Bake the Casserole
Pour the batter into the prepared dish and smooth the top with a spatula. Bake in the oven for about 45-50 minutes, or until the top is golden brown and a toothpick in the center comes out clean.
7. Add Honey Glaze and Serve
Remove the casserole from the oven and brush the top generously with extra honey. This gives a beautiful shiny glaze and a touch of extra sweetness. Garnish with fresh thyme sprigs if you like. Let it cool for a few minutes so it sets up for easier slicing. Then, serve warm and enjoy!
Can I Use Frozen Corn Instead of Fresh?
Yes! Thawed frozen corn works great in this recipe. Just make sure to drain any excess water after thawing to keep the casserole from becoming too watery.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Ahead of Time?
Absolutely! Prepare and bake the casserole a day in advance. When ready to serve, warm it in the oven at 350°F (175°C) for about 15 minutes. Add the honey glaze fresh after reheating for best results.
What Can I Substitute for Honey?
If you don’t have honey, maple syrup or agave nectar are great alternatives that provide a similar sweetness and moisture to the glaze.
