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Easy Honey Glazed Corn Casserole

Sweet & Savory Easy Honey Glazed Corn Casserole Delight

This Easy Honey Glazed Corn Casserole combines sweet corn with a luscious glaze, making it a comforting side dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Base
  • 2 cans Whole Kernel Sweet Corn Substitute with fresh corn or thawed frozen corn for a better taste.
  • 1 can Creamed Corn Do not substitute for best results.
  • 1 package Cornbread Mix Any equivalent mix will work just fine.
  • 4 large Eggs Consider flax eggs for a vegan version.
  • 1/2 cup Unsalted Butter Olive oil can be a lighter alternative.
  • 1 cup Whole Milk You can use non-dairy milk for a lactose-free option.
  • 1/4 cup Granulated Sugar Reduce if using very sweet fresh corn.
  • 1 teaspoon Vanilla Extract Feel free to skip for a more savory dish.
  • 1 teaspoon Salt Sea salt gives a gourmet touch.
Honey Glaze
  • 1/2 cup Honey Reduce by 2 tablespoons if using peak-season fresh corn.
  • 1/4 cup Unsalted Butter Essential for a delightful finishing touch.
  • 1/4 cup Light Brown Sugar Can swap with white sugar if needed.
  • 2 tablespoons Water
Optional Add-ins
  • 1 cup Diced Bell Pepper Adds seasonal freshness and flavor.
  • 1 cup Diced Zucchini For a lovely fall twist.
  • 1/4 cup Finely Chopped Pecans Adds texture and visual appeal.
  • Flaky Sea Salt Sprinkle for a gourmet touch.

Equipment

  • Oven
  • 9x13-inch baking dish
  • Mixing bowl
  • Whisk
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a large mixing bowl, whisk together the eggs until frothy. Add in the melted butter, whole milk, granulated sugar, vanilla extract, and salt, blending well.
  3. Carefully fold in both cans of whole kernel sweet corn and creamed corn into the egg mixture. If you’re adding diced bell peppers or zucchini, mix those in now as well.
  4. Sprinkle the cornbread mix evenly over the wet mixture, then gently fold until just combined.
  5. Pour the combined batter into your prepared baking dish and bake for 40–50 minutes, or until the top is golden.
  6. While the casserole is baking, whisk together honey, unsalted butter, light brown sugar, and water in a small saucepan over medium heat.
  7. Once the casserole is baked, drizzle the warm honey glaze generously over the top and let it rest for 15-20 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Allow the casserole to rest for 15-20 minutes after baking to enhance the flavor and make slicing easier.

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