Sweet Savory Corn Casserole

This hearty Honey-Glazed Corn Casserole has been my go-to side dish for years, combining the perfect balance of sweet and savory flavors in a comforting bake. The golden-brown crust gives way to a moist, creamy interior that pairs beautifully with almost any main course.

I first created this recipe for a summer barbecue when my garden was overflowing with fresh corn. What started as a way to use excess produce quickly became the most requested dish at family gatherings. My nieces now specifically ask for "Aunt's special corn" whenever they visit.

Ingredients

• Fresh corn kernels gives the authentic sweet flavor and delightful texture. Use fresh during summer months for best results
• Creamed corn adds moisture and creaminess without extra effort
• Sour cream creates richness and balances the sweetness beautifully
• Cheddar cheese brings savory depth. Choose sharp cheddar for more pronounced flavor
• Honey adds natural sweetness and creates the gorgeous glaze. Local honey works best
• Unsalted butter provides richness and helps develop the golden crust
• Cornmeal gives structure and authentic corn flavor. Stone-ground varieties offer better texture
• Baking powder ensures proper rise for a fluffy rather than dense casserole
• Seasonings salt pepper garlic powder enhance flavor without overpowering the corn

Step-by-Step Instructions

Prepare Your Oven

Set your oven to 350°F and allow it to fully preheat while you prepare the casserole mixture. This ensures even baking from the moment the dish goes in.

Mix Wet Ingredients

Combine the fresh corn kernels creamed corn sour cream shredded cheese honey and melted butter in a large bowl. Stir gently but thoroughly until everything is evenly distributed. The honey should be fully incorporated throughout the mixture.

Combine Dry Ingredients

In a separate bowl whisk the cornmeal baking powder salt pepper and garlic powder together. This ensures even distribution of the leavening agent and seasonings throughout the final dish.

Combine Mixtures

Add the dry ingredients to the wet mixture gradually about one third at a time. Stir just until incorporated after each addition. Overmixing will develop gluten in the cornmeal and result in a tough casserole.

Add Eggs

Gently fold in the beaten eggs with a spatula using a cutting motion rather than aggressive stirring. This preserves air in the mixture for a lighter texture.

Prepare Baking Dish

Take time to thoroughly grease your baking dish. Get into all the corners and up the sides to prevent sticking which can ruin presentation.

Bake To Perfection

Pour the mixture into your prepared dish and smooth the top with a spatula. Bake for 35 to 40 minutes watching carefully after 30 minutes. The casserole should have a golden brown top and set center.

Rest Before Serving

Allow the casserole to rest for at least 5 minutes before garnishing and serving. This helps the structure set properly and makes for cleaner slices.

Bookmark

The honey in this recipe isn't just for sweetness it creates that irresistible glaze on top that caramelizes slightly during baking. My grandmother taught me this trick when I was just learning to cook and it transforms an ordinary corn casserole into something truly special. I remember her drizzling extra honey on top just before serving at Sunday dinners.

Seasonal Variations

Summer is the ideal time to make this casserole with fresh corn cut straight from the cob. The natural sugars in just-picked corn create an incredible sweetness that canned varieties simply cannot match. When using fresh corn cut from the cob use a sharp knife and cut only about two thirds deep into the kernel. Then use the back of your knife to scrape the remaining pulp and corn milk from the cob this adds incredible creaminess.

Make It Your Own

This casserole welcomes creative additions based on what you have on hand. For a southwestern twist add a diced jalapeño and substitute pepper jack for the cheddar. For an herb-forward version mix in 2 tablespoons of chopped fresh thyme or rosemary. For a protein boost fold in 1 cup of diced ham or crumbled bacon before baking. The base recipe is wonderfully adaptable to your family's preferences.

Serving Suggestions

While traditionally served as a side dish this casserole is hearty enough to be the star of a vegetarian meal when paired with a simple green salad. For holiday meals place it alongside roasted turkey or ham. For summer gatherings it complements grilled meats beautifully. I love serving it with sliced fresh tomatoes for a perfect color and flavor contrast.

Storage Tips

Keep leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes or place the entire casserole covered with foil in a 325°F oven for about 20 minutes until heated through. The texture actually improves after a day as the flavors meld together more completely.

Recipe Q&A

→ Can I use frozen corn instead of fresh or canned?

Yes, frozen corn works perfectly! Just thaw completely and drain any excess moisture before using. You'll need about 2 cups of thawed corn kernels to replace the fresh corn in this dish.

→ How can I make this casserole ahead of time?

You can prepare the batter up to 24 hours in advance and refrigerate it in a covered bowl. When ready to bake, let it sit at room temperature for 30 minutes, then pour into your baking dish and add 5 extra minutes to the baking time.

→ Can I make this dish without dairy?

Yes, you can substitute the dairy ingredients with non-dairy alternatives. Use plant-based butter, dairy-free sour cream, and vegan cheese shreds. The texture might be slightly different but the flavor will still be delicious.

→ Why is my casserole too moist in the center?

This usually happens when there's excess moisture in the corn or if the casserole hasn't baked long enough. Make sure to drain canned corn thoroughly, and always test with a toothpick before removing from the oven. If the center is still wet, bake for 5-10 minutes longer.

→ What other cheeses work well in this casserole?

While cheddar is traditional, Monterey Jack, Colby, Gruyère, or even a pepper jack (for some heat) work beautifully. You can also use a blend of cheeses for more complex flavor.

→ How do I know when the casserole is done?

The casserole is done when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges should be set and slightly pulling away from the sides of the dish.