Description
Sweet Harmony Honey Glazed Corn Casserole is a comforting, golden-baked side dish combining whole kernel and cream-style corn with a sweet honey glaze. This easy-to-make recipe blends corn muffin mix, sour cream, eggs, and honey for a moist, tender casserole perfect for family dinners or holiday tables.
Ingredients
Corn Mixture
- 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
- ½ tsp salt
Honey Glaze
- 3 tbsp honey (divided)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and facilitate easy removal of the casserole after baking.
- Combine Ingredients: In a large mixing bowl, combine the corn muffin mix, whole kernel corn, cream-style corn, sour cream, melted butter, eggs, salt, and 2 tablespoons of honey. Stir until all ingredients are evenly incorporated, creating a smooth batter.
- Pour and Bake: Pour the prepared mixture into the greased baking dish. Place the dish in the preheated oven and bake for 45 to 50 minutes. Bake until the casserole turns golden brown on top and is set in the center, indicating it is fully cooked.
- Add Honey Glaze: During the last 5 minutes of baking, drizzle the remaining 1 tablespoon of honey evenly over the top of the casserole to create a glossy, sweet glaze.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 to 10 minutes. This resting time helps the casserole set further and makes it easier to slice and serve.
Notes
- Use fresh or frozen corn if canned is unavailable, but reduce added salt accordingly.
- For a richer flavor, consider using browned butter instead of melted butter.
- Adjust honey quantity to taste if you prefer a sweeter or milder glaze.
- Let the casserole cool slightly before cutting to maintain shape and texture.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
