Sweet Honey-Glazed Corn Casserole is a comforting side dish that’s packed with soft corn kernels, a golden honey glaze, and a warm, tender texture that just feels like a hug on a plate. It’s got that perfect balance of sweet and creamy that pairs beautifully with so many meals, especially during the holidays or cozy family dinners.
I love how simple this dish is to make, yet it always feels special. The honey glaze adds such a lovely touch of natural sweetness without being overpowering, and the corn gives it a little pop of freshness in every bite. Whenever I make this, it’s one of those recipes that everyone asks for seconds on, and I keep thinking about how easy it is to whip up.
My favorite way to serve it is warm right out of the oven, alongside some roasted chicken or a grilled steak. It’s great for adding a little sunshine to any meal, even on a cold day. Plus, if I have leftovers, it tastes just as good the next day – sometimes even better because the flavors get to settle in. This casserole has become a go-to for me whenever I want to bring something comforting and a bit sweet to the table.
Key Ingredients & Substitutions
Corn Kernels: Fresh corn works best for a sweet, crisp bite, but frozen corn is a great shortcut. Just thaw it fully to avoid extra water in the casserole. Canned corn works too but rinse it to reduce saltiness.
Honey: This adds natural sweetness and a lovely glaze. If you prefer less sweetness, try maple syrup or agave nectar as a mild alternative.
Butter: Unsalted butter gives richness and helps the casserole brown nicely. For a dairy-free version, use plant-based margarine or coconut oil.
Cream or Milk: Heavy cream makes the casserole extra creamy, but whole milk or a plant-based milk like oat or almond will work well too.
Flour & Cornmeal: These give the casserole structure. For gluten-free baking, swap the all-purpose flour for a gluten-free blend.
Cheddar Cheese: This is optional but adds a nice savory note. You can swap with mozzarella or pepper jack for a different flavor.
How Do I Get a Perfect Golden, Honey-Glazed Top?
Getting that irresistible golden top can be tricky, but here’s how I do it:
- After baking the casserole through, switch your oven to broil.
- Place the casserole on the top rack but keep a close eye on it — just 2-3 minutes under the broiler is enough to caramelize the honey and butter on top.
- Watch carefully to avoid burning; the top should bubble and turn a rich golden brown.
This step adds a beautiful glaze and extra flavor, making the casserole look and taste amazing!
Equipment You’ll Need
- Mixing bowls – I like using a large bowl for whisking the wet ingredients and another for the dry; it makes mixing easier.
- Whisk – keeps everything smooth and well combined with minimal effort.
- 9-inch by 13-inch baking dish – the perfect size to hold the casserole and promote even baking.
- Baking sheet (optional) – if you want to broil the top, catching any drips and protecting your oven rack.
- Measuring cups and spoons – for accuracy with your honey, flour, and liquids.
Flavor Variations & Add-Ins
- Swap cheddar for Monterey Jack or pepper jack to add a spicy kick or different flavor.
- Add cooked bacon or crispy pancetta for a smoky, savory crunch.
- Mix in diced bell peppers or chopped green onions to give it some extra color and fresh flavor.
- For a richer taste, add a splash of cream cheese into the wet ingredients before mixing.
Sweet Honey-Glazed Corn Casserole
Ingredients You’ll Need:
Main Ingredients:
- 4 cups fresh or frozen corn kernels (if frozen, thawed)
- ½ cup honey
- ¼ cup unsalted butter, melted
- 1 cup heavy cream or whole milk
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Ingredients:
- ½ cup shredded cheddar cheese
- Fresh thyme or parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 40-45 minutes to bake. If you like, add an extra 2-3 minutes to broil the top for a beautiful honey-glazed finish. Altogether, plan for about 55 minutes from start to table.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Lightly grease your casserole or baking dish to keep the casserole from sticking.
2. Mix Wet Ingredients:
In a large bowl, whisk together the melted butter, honey, heavy cream (or milk), and eggs until the mixture is smooth and well combined.
3. Combine Dry Ingredients:
In another bowl, mix the flour, cornmeal, baking powder, salt, and black pepper.
4. Blend Wet and Dry Together:
Gradually add the dry ingredients into the wet ingredients, stirring gently until just blended—don’t overmix.
5. Add Corn and Cheese:
Fold in the corn kernels and the shredded cheddar cheese if you’re using it. Stir until everything is evenly mixed.
6. Bake the Casserole:
Pour the mixture into your prepared baking dish, smoothing the top evenly. Bake for 40-45 minutes or until the casserole feels set and the top turns a golden brown color.
7. Optional Glazing Step:
If you want a lovely glazed top, switch your oven to broil for the last 2-3 minutes. Keep a close eye so it doesn’t burn but becomes beautifully browned and bubbly.
8. Let It Cool and Serve:
Take the casserole out of the oven and let it cool for a few minutes. Garnish with fresh thyme or parsley if you like, then serve warm and enjoy!
Can I Use Frozen Corn Instead of Fresh?
Yes, frozen corn works great! Just make sure to thaw it completely and drain any excess water before mixing it into the casserole to avoid a soggy texture.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it as instructed, adding a few extra minutes if needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Substitute the Milk or Cream?
Yes, you can substitute whole milk with any plant-based milk like almond or oat milk, and heavy cream with coconut cream for a dairy-free version. Just expect a slightly different texture and flavor.
