Honey Glazed Corn Casserole (Printable View)
Creamy corn casserole with sweet honey glaze and golden caramelized topping
# What You’ll Need:
→ Vegetables
01 - 3 cups corn kernels, fresh or frozen, thawed
→ Dairy
02 - 1 cup whole milk
03 - 1/2 cup sour cream
04 - 4 tablespoons unsalted butter, melted
05 - 1 cup shredded cheddar cheese
→ Baking Base
06 - 2 large eggs
07 - 1/2 cup all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sweetener
11 - 1/4 cup honey
# Cooking Steps:
01 - Preheat oven to 350°F and generously grease a 2-quart casserole dish with butter or cooking spray.
02 - Whisk eggs, milk, sour cream, melted butter, and honey in a large mixing bowl until completely smooth and incorporated.
03 - Combine flour, baking powder, salt, and black pepper in a separate bowl, stirring to evenly distribute the leavening agent.
04 - Gradually stir dry ingredients into the wet mixture, mixing until just blended and no flour streaks remain.
05 - Gently fold corn kernels and shredded cheddar cheese into the batter until evenly distributed throughout.
06 - Pour batter into the prepared casserole dish, spreading evenly with a spatula and smoothing the surface.
07 - Bake for 40 to 45 minutes until the center is set, edges are golden brown, and a knife inserted comes out clean.
08 - Allow casserole to rest for 5 minutes before serving to let the custard set for cleaner slices.
# Expert Tips:
01 -
- It hits that perfect spot between sweet and savory that makes everyone reach for seconds
- You can throw it together in ten minutes even when youre distracted by three other dishes
- The leftovers reheat beautifully for lunch the next day
02 -
- The center should still have a slight jiggle when you remove it from the oven
- Letting it rest for those five minutes is not optional, it needs time to set up properly
03 -
- Grate your own cheese instead of buying pre-shredded for better melting
- Room temperature ingredients prevent the butter from hardening into tiny lumps