Introduction

Sweet Harmony Honey-Glazed Corn Casserole is a delightful side dish that combines creamy corn, cornbread texture, and a touch of sweet honey glaze. Its golden top and tender center make it a perfect addition to any family dinner or holiday table.

The image shows a close-up of a square baking dish filled with a baked corn dish. The top layer is bright yellow corn kernels, some browned and caramelized, with a glossy and slightly sticky texture. Scattered green onion pieces add a fresh green color contrast. The corn layer is thick, covering the entire surface evenly. The dark-edged white baking dish rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can whole kernel corn, drained
1 can cream-style corn
1 box corn muffin mix (8.5 oz)
1 cup sour cream
½ cup melted butter
2 large eggs
3 tbsp honey (divided)
½ tsp salt
Optional: A pinch of nutmeg or cinnamon

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: In a large bowl, combine the corn muffin mix, cream-style corn, whole kernel corn, sour cream, melted butter, eggs, salt, and 2 tablespoons of honey. Stir gently until just combined—avoid overmixing.
Step 3: Pour the mixture into the prepared baking dish and bake for 45–50 minutes, until the edges are golden and the center is set. A toothpick should come out mostly clean.
Step 4: During the last 5 minutes of baking, warm the remaining tablespoon of honey and drizzle it evenly over the top to create a shiny glaze.
Step 5: Remove from oven and let the casserole rest for 5–10 minutes before cutting and serving.

Tips & Variations

For a cheesy twist, stir in 1 cup shredded cheddar or Monterey Jack before baking.
Add a diced jalapeño or a pinch of cayenne to give it a spicy kick.
Swap honey for maple syrup and sprinkle a little cinnamon on top for a cozy autumn flavor.
Use a gluten-free cornbread mix to make this casserole gluten-free.
For a savory version, reduce honey to 1 tablespoon and add chopped green onions or cooked bacon.
Use plain Greek yogurt instead of sour cream for a lighter option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap tightly in foil and keep for up to 2 months; thaw overnight in the fridge before reheating. Reheat in a 325°F oven for 15–20 minutes or microwave individual slices covered with a damp paper towel to maintain moisture. Leftovers can be left at room temperature for up to 2 hours safely.

How to Serve

This close-up image shows a baked corn dish in a black square pan. The dish has one thick layer made of bright yellow corn kernels, some of which are lightly browned and caramelized, giving a roasted texture. Scattered throughout the corn are small, fresh green chive pieces. The corn looks glossy with a slightly melted, creamy layer beneath, suggesting it has a buttery or cheesy sauce keeping the kernels shiny and moist. The pan edges show some dark, baked spots adding to the rustic look of the dish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ahead of time?

Yes, you can prepare the mixture and refrigerate it overnight. Bake just before serving to enjoy fresh casserole.

What if I don’t have corn muffin mix?

You can create your own by combining cornmeal, flour, sugar, baking powder, and salt in the right proportions to substitute the mix.

Can I double the recipe?

Absolutely. Use a larger baking dish and add a few extra minutes to the baking time, checking regularly for doneness.

Why is my casserole soggy?

This usually happens if the casserole is underbaked. Make sure to bake until the center is fully set and the edges turn golden.

Can I use fresh corn instead of canned?

Yes, about 1½ cups of cooked fresh corn works great as a substitute for canned corn.

How sweet is this recipe?

The casserole is lightly sweetened, balancing the savory corn base nicely without being dessert-sweet.