Name: Sweet Harmony Honey-Glazed Corn Casserole
Prep time: 10 min
Cook time: PT-488431H8M18S
Total time: PT-488431H8M18S
Cuisine: American
Ingredients: ½ cup unsalted butter, melted; 1 cup sour cream, room temperature; 2 large eggs, room temperature; 2 tbsp granulated sugar; 1 cup fresh sweet corn (or canned, drained); 1 can (15 oz) cream-style corn; 1 box (8.5 oz) Jiffy corn muffin mix; ½ tsp salt; 2–3 tbsp honey, for glazing

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Why You’ll Love This Recipe

I’m always drawn to recipes that feel like celebration on a plate. This honey-glazed corn casserole delivers creamy goodness with a golden-sweet finish. It’s easy to prep, crowd-pleasing, and ideal for serving alongside grilled meats, chili, or holiday spreads. I love how the honey elevates a classic side dish into something truly memorable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter, melted
sour cream, room temperature
large eggs, room temperature
granulated sugar
fresh sweet corn (or sweet corn from a drained can)
cream-style corn
Jiffy corn muffin mix (8.5 oz)
salt
honey for glazing

directions

Preheat oven to 350 °F (175 °C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together melted butter, sour cream, and eggs until smooth.
Stir in sugar, cream-style corn, drained sweet corn, Jiffy mix, and salt until fully combined.
Transfer mixture to the prepared baking dish.
Bake for 20–35 minutes, checking after 20 minutes. It’s done when the center sets and edges turn golden.
While it rests for 5 minutes, warm honey slightly.
Drizzle warmed honey over the casserole just before serving for that signature honey-glazed touch.

Servings and timing

This casserole yields about 12 servings.
Prep time: ~10 minutes
Bake time: 20–35 minutes (depending on your oven and dish depth)
Rest & glaze: ~5 minutes

Variations

Cheesy twist: Stir in ~8 oz of sharp cheddar before baking for a cheesy version.
Egg-free: Replace eggs with two “flax eggs” (2 T flaxseed meal + 6 T water, chilled for 10–15 minutes).
Tex‑Mex style: Add diced green chilies, jalapeños, and a squeeze of lime.
Make-ahead: Assemble in the dish, cover, and refrigerate overnight. Bake the next day after warming to room temperature.
Crock‑pot version: Though not tested in this exact recipe, similar corn puddings perform well cooked on high for about 2 hours.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 7 days.
To reheat: let it come to room temperature (~30 minutes), then bake at 350 °F until warmed (about 20 minutes).
For individual servings: microwave on medium power until warm.

FAQs

Can I use frozen corn instead of canned or fresh?

Yes—I’ve substituted thawed frozen corn with great results; just ensure it’s well drained so excess moisture doesn’t affect texture.

Can I make this grain‑free or low‑carb?

You could try a grain‑free cornbread mix or even almond flour, but that may change the texture significantly. I haven’t tested it yet, so let me know if you try!

What if I don’t have sour cream?

I often swap in full-fat Greek yogurt when it’s all I have. It works beautifully and still yields a creamy casserole.

How do I know when it’s done baking?

I look for the center to be set—not overly jiggly—and the edges to turn a light golden. If it’s still shiny in the middle at 35 minutes, I’ll bake for a few more.

Can I double the recipe in one pan?

Yes, you can double it in a deeper 9×13 pan, but it’ll need longer baking—likely an extra 10–20 minutes. Begin checking around 35 minutes and adjust as needed.

Conclusion

I love how this Sweet Harmony Honey-Glazed Corn Casserole transforms simple ingredients into a dish that’s creamy, comforting, and just sweet enough. Whether you serve it for a cozy dinner or bring it to a celebration, it’s one of those recipes that always earns seconds—and sometimes a few “please share the recipe” requests.