Honey Glazed Corn Casserole (Printable)

Comforting casserole with tender corn in creamy honey-glazed custard and golden caramelized topping.

# What You'll Need:

→ Vegetables

01 - 3 cups corn kernels, fresh or frozen and thawed

→ Dairy

02 - 1 cup whole milk
03 - ½ cup sour cream
04 - 4 tablespoons unsalted butter, melted
05 - 1 cup shredded cheddar cheese

→ Baking Base

06 - 2 large eggs
07 - ½ cup all-purpose flour
08 - 1 teaspoon baking powder
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Sweetener

11 - ¼ cup honey

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 2-quart casserole dish with butter or cooking spray.
02 - In a large mixing bowl, whisk together eggs, whole milk, sour cream, melted butter, and honey until completely smooth and incorporated.
03 - In a separate medium bowl, sift together all-purpose flour, baking powder, salt, and black pepper.
04 - Gradually stir the dry ingredients into the wet mixture, mixing until just blended and no flour pockets remain.
05 - Gently fold in the corn kernels and shredded cheddar cheese until evenly distributed throughout the batter.
06 - Pour the batter into the prepared casserole dish, using a spatula to smooth the top into an even layer.
07 - Bake for 40 to 45 minutes until the center is set and the top develops a rich golden-brown color.
08 - Allow the casserole to rest for 5 minutes before serving to let the custard set for cleaner slices.

# Expert Advice:

01 -
  • The honey creates these incredible golden edges that caramelize in the oven while the inside stays creamy and soft
  • Its one of those rare dishes that tastes fancy enough for company but comes together in minutes
02 -
  • I once skipped the resting period and ended up with a delicious but messy plate, so those 5 minutes genuinely matter
  • The casserole continues cooking slightly as it rests, so pulling it out when the center is just barely set is perfect
03 -
  • A quarter teaspoon of smoked paprika in the dry ingredients adds this subtle smoky depth that people can't quite identify but love
  • Grating your own cheese instead of buying pre shredded makes it melt into the custard much more smoothly

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