Honey-Glazed Corn Casserole Recipe – Easy Creamy Side Dish for Parties

Golden, creamy, and bubbling with sweet corn goodness—the very first time I pulled this honey-glazed corn casserole from the oven, my whole kitchen smelled like comfort. If you’ve ever wished for a side dish that steals the show at potlucks or family dinners, this is it. I still remember the look on my kids’ faces the first time they tasted it—pure joy, and honestly, I don’t blame them. The combination of sweet honey, crunchy golden crust, and velvety corn filling is just plain irresistible.

I first stumbled onto the idea of honey-glazed corn casserole when I was searching for a twist on the classic Southern corn pudding. My grandma’s version is legendary, but I wanted something a bit creamier, with a touch of natural sweetness that didn’t rely on sugar. Enter honey—nature’s sweetest trick. After a few rounds of testing (and, let’s be real, a couple of “oops” moments), I landed on a recipe that’s now my go-to for every big gathering. It’s the kind of dish that makes people ask for seconds—and the recipe too!

This honey-glazed corn casserole is my ace in the hole for weeknight dinners, potlucks, and holiday spreads. It’s easy to prep, bakes up beautifully every time, and can be made ahead (huge bonus for busy folks). Whether you’re feeding picky kids, impressing your in-laws, or just craving a big scoop of cozy, creamy comfort, this recipe delivers. And because I’ve tested it so many times—tweaking oven temps, swapping out ingredients, and even freezing leftovers—I can honestly say it’s foolproof. If you love rich, comforting casseroles with a unique twist, you’ll want to bookmark this honey-glazed corn casserole. Let’s get into why it’s about to become your new favorite side dish!

Why You’ll Love This Honey-Glazed Corn Casserole

After baking this honey-glazed corn casserole for every kind of crowd—from picky preschoolers to serious foodies—I can promise you there’s something magical about it. Here’s why it’s a must-make for your next gathering (or, you know, just an average Tuesday night):

• Quick & Easy: Comes together in under 15 minutes of prep—just stir, pour, and bake. Perfect for last-minute party invites or when you’re juggling a dozen other dishes.
• Simple Ingredients: No fancy shopping trips needed. The recipe uses basic pantry staples and a can or two of corn. If you’re like me, you probably have everything on hand right now.
• Perfect for Any Occasion: This casserole has graced my Thanksgiving table, summer BBQs, and even lazy Sunday brunches. It fits in anywhere and always gets noticed.
• Crowd-Pleaser: Kids, grandparents, and even my “I don’t like casseroles” husband devour this. The honey glaze on top is a conversation starter every time.
• Unbelievably Delicious: Creamy inside, golden and crisp on top, with just the right amount of sweetness. It’s classic comfort food with a little extra sparkle.

What truly sets this honey-glazed corn casserole apart? I blend a little sour cream into the batter for a lush texture, then finish with a drizzle of honey right before baking. The result is a creamy, slightly tangy interior and a sweet, glossy top that caramelizes just enough. It’s a simple trick, but trust me, it makes all the difference.

Plus, it’s endlessly reliable—no weird curdling, no soggy middles, and no bland bites. You get rich corn flavor, a hint of honey, and a casserole that holds together like a dream. This isn’t just another corn casserole; it’s the one you’ll crave all year long. Honestly, it’s the kind of dish you remember after the meal is over—comforting, nostalgic, and just a little bit special.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a creamy, dreamy texture—without any complicated steps. Most are pantry staples, and I’ve included a few tips for easy swaps and improvements based on my own kitchen adventures.

• Whole Kernel Corn (2 cups / 340g, drained if canned): Adds sweet crunch and classic corn flavor. I often use frozen corn for the best texture, but canned works in a pinch.
• Creamed Corn (1 can / 14.75 oz / 418g): Gives the casserole its signature creamy consistency. Don’t skip this!
• Sour Cream (1 cup / 240g): For richness and a slight tang. Greek yogurt works if you want more protein.
• Honey (1/4 cup / 85g, plus extra for drizzling): The star ingredient. Adds gentle sweetness and that irresistible glazed top. I love using local wildflower honey for depth of flavor.
• Eggs (2 large): Bind everything together and add fluffiness.
• Unsalted Butter (1/2 cup / 113g, melted): Makes it oh-so-silky. You can use vegan butter if dairy is an issue.
• All-Purpose Flour (1/2 cup / 60g): Helps the casserole set up nicely. For gluten-free, swap in a 1:1 gluten-free blend.
• Baking Powder (1 tsp / 4g): For lift and a light texture.
• Salt (1/2 tsp / 3g): Balances out the sweetness.
• Black Pepper (1/4 tsp / 1g, optional): Adds a little depth—I like a touch, but you can skip it if you prefer.
• Shredded Cheddar Cheese (1 cup / 100g, optional): For extra decadence. My kids love the cheesy version, but it’s totally optional.

Ingredient Tips:

• For a richer flavor, use fresh summer corn sliced from the cob—just cook it briefly first.
• If you’re dairy-free, use coconut yogurt and vegan butter. I’ve tried it, and it’s still creamy and lovely.
• If you want a lighter version, swap out half the butter for unsweetened applesauce.

Trusted Brands: I’ve had great results with Green Giant corn, Daisy sour cream, and Land O’Lakes butter. But honestly, any good-quality ingredients will shine in this recipe.

Equipment Needed

You really don’t need fancy gadgets for this honey-glazed corn casserole—just a few basics that most home cooks already have. Here’s my tried-and-true lineup (plus some budget-friendly swaps):

• Large Mixing Bowl: For combining your wet and dry ingredients. If you only have medium bowls, just mix in batches—no stress.
• Whisk & Wooden Spoon: A whisk helps break up any lumps, and a sturdy spoon is perfect for folding in the corn and cheese.
• Measuring Cups & Spoons: Accuracy matters here for the creamy texture. I love my stainless steel set, but plastic ones work fine too.
• 8×8-inch (20x20cm) or 9×13-inch (23x33cm) Baking Dish: For a thicker, more pudding-like casserole, use the smaller dish. For a thinner, crispier version, go with the larger one. Glass or ceramic both work well.
• Oven Mitts: Don’t skip these—this casserole comes out hot and bubbly!
• Rubber Spatula: For scraping every last bit of batter (no waste!).

Personal Tip: If you’ve got a favorite cast iron skillet, you can absolutely bake the casserole in it for a little extra color on the edges. Just make sure it’s well-greased! If you’re short on mixing bowls, I’ve even used a big soup pot in a pinch—totally works.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your baking dish with butter or nonstick spray. If you’re using a cast iron skillet, grease it really well to prevent sticking. This little step keeps cleanup easy!
2. Mix the wet ingredients. In your large mixing bowl, whisk together 1 cup (240g) sour cream, 1/2 cup (113g) melted unsalted butter, 1/4 cup (85g) honey, and 2 large eggs. Whisk until smooth and creamy—no streaks of yolk or butter.
3. Add the corn. Stir in 2 cups (340g) whole kernel corn (drained, if using canned) and 1 can (14.75 oz / 418g) creamed corn. If you’re adding 1 cup (100g) shredded cheddar cheese, now’s the time! Fold gently to keep things light.
4. Combine the dry ingredients separately. In a small bowl, whisk together 1/2 cup (60g) all-purpose flour, 1 tsp (4g) baking powder, 1/2 tsp (3g) salt, and 1/4 tsp (1g) black pepper. This prevents lumps in the final batter.
5. Mix wet and dry ingredients. Add the dry mixture to the wet mixture. Stir just until combined—don’t over-mix, or the casserole can get tough. The batter should look thick but pourable.
6. Pour into the prepared baking dish. Use a rubber spatula to scrape every bit of batter into your dish. It’s okay if it looks a bit rustic on top—it’ll settle as it bakes.
7. Drizzle with extra honey. Swirl 2-3 tablespoons (30-45g) of honey over the top of the batter. This forms that irresistible golden glaze as it bakes.
8. Bake. Place in the center of your oven and bake for 45-55 minutes. The top should be golden and slightly puffed, and a toothpick inserted near the center should come out clean. If you’re baking in a smaller, deeper dish, add 5-10 minutes to the baking time.
9. Cool briefly before serving. Let the casserole rest for 10-15 minutes before scooping. This helps it set and makes serving easier. You’ll see the honey glaze glisten as it cools—so tempting!

Troubleshooting Tips:

• If the center jiggles a lot, give it 5 more minutes. Casseroles can be tricky, but patience pays off.
• If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
• If you see little pools of butter, don’t worry—they’ll soak in as it cools.

Efficiency Tip: Prep everything the night before, cover tightly, and bake the next day. It’s a lifesaver for holiday mornings!

Cooking Tips & Techniques

After dozens of batches (and a few kitchen mishaps), I’ve picked up some tricks for getting the best honey-glazed corn casserole every single time. Here’s what I’ve learned—hopefully, it saves you a little trial and error!

• Room-Temperature Ingredients: Bring your eggs and sour cream to room temp before mixing. The batter comes together smoother, which means a silkier texture.
• Don’t Over-Mix: Stir just until everything is combined. Over-mixing can make your casserole dense. A few lumps are totally fine.
• Use Good Honey: The glaze is front and center, so use the best honey you can find. Local, raw honey gives amazing flavor, but any pure honey works great.
• Watch the Bake: All ovens run a bit differently. Start checking at 40 minutes—look for a golden top and a set center. If your oven runs hot (like mine), check early!
• Cheese Melt Issues: If you’re adding cheese, sprinkle a little on top during the last 10 minutes for a bubbly, golden crust.
• Multitasking: While the casserole bakes, whip up a salad or set the table. It’s truly hands-off once it’s in the oven.
• Consistency: For a firmer casserole, add an extra tablespoon (8g) of flour. For a more pudding-like texture, reduce flour slightly.
• Personal Failures: Once, I left out the baking powder and ended up with a flat, dense casserole—don’t skip it! Another time, I forgot to grease the pan and paid for it in cleanup. Lesson learned!

Above all, don’t be afraid to make it your own. If you mess up, it’s still going to taste delicious—promise!

Variations & Adaptations

One of my favorite things about this honey-glazed corn casserole is how easy it is to tweak. Here are some ideas I’ve tried (and loved), plus a few options for dietary needs or bold flavors:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve used King Arthur’s blend with great success.
• Spicy Southwest: Add 1/2 cup (80g) diced jalapeños and a handful of chopped cilantro to the batter. Top with pepper jack cheese for a zesty twist.
• Cheesy Broccoli: Fold in 1 cup (90g) steamed, chopped broccoli and an extra 1/2 cup (50g) shredded cheddar. It’s a sneaky way to get more veggies in.
• Dairy-Free: Use coconut yogurt and vegan cheese, plus vegan butter. The texture stays creamy and the honey still shines.
• Egg-Free: Substitute a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, per egg) for binding. The casserole will be a bit softer, but still delicious.

Personal Favorite: I sometimes mix in a pinch of smoked paprika or a splash of hot sauce for a savory-sweet combo. My husband is obsessed with the spicy version, while my kids go for extra cheese every time.

Don’t hesitate to adjust for allergies—this recipe is super forgiving. You might just invent the next family favorite!

Serving & Storage Suggestions

This honey-glazed corn casserole is best served warm, right out of the oven, when the top is glossy and the center is creamy. I love to scoop big, generous servings onto plates alongside roasted chicken or glazed ham. For brunches, it pairs perfectly with eggs and fruit salad—so versatile!

Presentation Tips: Sprinkle with fresh chives or parsley for a pop of color. If you’re feeling fancy, serve it in individual ramekins for a dinner party. It’s totally Pinterest-worthy with that golden honey glaze!

Storage: Leftovers keep well in the fridge for up to 4 days—just cover tightly. You can also freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Warm in a 350°F (175°C) oven for 15-20 minutes, covered with foil to prevent drying out. Microwave works in a pinch, but the oven keeps the texture best.

Flavor Tip: Honestly, the flavors deepen overnight. If you can, make it a day ahead—the honey and corn meld together, making it even more delicious the next day!

Nutritional Information & Benefits

Each serving of honey-glazed corn casserole (about 1/8th of the pan) contains roughly:

• Calories: ~290
• Protein: 6g
• Carbohydrates: 36g
• Fat: 14g
• Fiber: 2g

Health Benefits: Corn is rich in fiber, antioxidants, and B vitamins, while honey supplies natural sweetness and trace minerals. Using Greek yogurt or light sour cream can boost protein and reduce fat, if you like. For gluten-free or dairy-free diets, simple swaps keep this casserole inclusive. The biggest allergen is dairy, so watch out if you’re sensitive.

My Wellness Take: I love that this dish brings comfort and nutrition together. It’s not exactly “light,” but it’s made with real food and brings a little joy to the table. And that, to me, is healthy eating at its best!

Conclusion

If you’re looking for a side dish that’s creamy, comforting, and just a little bit special, this honey-glazed corn casserole is it. It’s easy enough for weeknights, impressive enough for holidays, and always a hit with guests. Plus, it’s endlessly adaptable—so you can make it your own with whatever you’ve got on hand.

Personally, this casserole has become a family tradition. Every time I make it, I remember the first time my kids scraped their plates clean. It’s the kind of recipe that makes memories and brings people together—one golden, honey-drizzled scoop at a time.

Ready to try it? Let me know how yours turns out! Drop a comment below, share your favorite twists, or tag your creations online. Here’s to many cozy meals and happy gatherings—enjoy every bite!

FAQs About Honey-Glazed Corn Casserole

Can I prepare honey-glazed corn casserole in advance?

Absolutely! You can mix the batter up to a day ahead and keep it covered in the fridge. Just bake as directed when ready—add a few extra minutes if baking cold.

Can I freeze leftovers?

Yes, this casserole freezes beautifully. Cool completely, then portion into airtight containers. Thaw overnight in the fridge and reheat in the oven for best texture.

Is this recipe gluten-free?

The original recipe uses regular flour, but you can swap in a gluten-free 1:1 flour blend. I’ve tried it, and the results are still creamy and delicious.

What can I use instead of sour cream?

Greek yogurt is a great substitute—plain, full-fat works best for creaminess. Dairy-free yogurt also works if you need a vegan option.

Can I make this casserole without eggs?

Yes! Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a softer, egg-free version. It will still hold together, just be a bit more tender.

Honey-Glazed Corn Casserole

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• Author: Tailor Madison
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

This creamy, golden honey-glazed corn casserole is the ultimate crowd-pleasing side dish, featuring sweet corn, a touch of honey, and a luscious, velvety texture. Perfect for potlucks, holidays, or weeknight dinners, it’s easy to make and always a hit.

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Ingredients

Scale 1x2x3x

• 2 cups whole kernel corn (drained if canned, about 12 oz)
• 1 can (14.75 oz) creamed corn
• 1 cup sour cream
• 1/4 cup honey, plus extra for drizzling
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (optional)
• 1 cup shredded cheddar cheese (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×13-inch baking dish with butter or nonstick spray.
2. In a large mixing bowl, whisk together sour cream, melted butter, honey, and eggs until smooth and creamy.
3. Stir in whole kernel corn and creamed corn. If using, fold in shredded cheddar cheese.
4. In a separate small bowl, whisk together flour, baking powder, salt, and black pepper.
5. Add the dry ingredients to the wet mixture and stir just until combined. Do not over-mix.
6. Pour the batter into the prepared baking dish, using a rubber spatula to scrape the bowl.
7. Drizzle 2-3 tablespoons of extra honey over the top of the batter.
8. Bake for 45-55 minutes, until the top is golden and a toothpick inserted near the center comes out clean. If using a smaller, deeper dish, add 5-10 minutes to the baking time.
9. Let the casserole rest for 10-15 minutes before serving to help it set.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. To make it dairy-free, substitute coconut yogurt and vegan butter. For a firmer casserole, add an extra tablespoon of flour; for a more pudding-like texture, reduce the flour slightly. Letting the casserole rest before serving helps it set and makes scooping easier. Leftovers keep well in the fridge for up to 4 days or can be frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 45-55 minutes
• Category: Side Dish
• Cuisine: American

Nutrition

• Serving Size: About 1/8th of the pan
• Calories: 290
• Sugar: 10
• Sodium: 350
• Fat: 14
• Saturated Fat: 8
• Carbohydrates: 36
• Fiber: 2
• Protein: 6

Keywords: corn casserole, honey glazed, creamy corn, side dish, potluck, holiday, comfort food, easy casserole, southern, sweet corn, make ahead