Honey Glazed Corn Casserole (Print Version)

Creamy honey-glazed corn with golden caramelized topping

# What You Need:

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

02 - 1 cup whole milk

03 - ½ cup sour cream

04 - 4 tablespoons unsalted butter, melted

05 - 1 cup shredded cheddar cheese

06 - 2 large eggs

07 - ½ cup all-purpose flour

08 - 1 teaspoon baking powder

09 - ½ teaspoon salt

10 - ¼ teaspoon black pepper

11 - ¼ cup honey

01 - Preheat your oven to 350°F. Grease a 2-quart casserole dish with butter or cooking spray.

02 - In a large mixing bowl, whisk together the eggs, milk, sour cream, melted butter, and honey until smooth and fully combined.

03 - In a separate medium bowl, combine the flour, baking powder, salt, and black pepper.

04 - Stir the dry ingredients into the wet mixture until well blended, being careful not to overmix.

05 - Fold in the corn kernels and shredded cheddar cheese until evenly distributed throughout the batter.

06 - Pour the batter into the prepared casserole dish and smooth the top with a spatula.

07 - Bake for 40 to 45 minutes, or until the center is set and the top is golden brown with a slightly caramelized finish.

08 - Let the casserole rest for 5 minutes before serving to allow it to set and make serving easier.

01 -

The honey creates these incredible caramelized pockets on top that are absolutely worth the wait
It strikes that perfect balance between creamy comfort food and something just sweet enough to feel special
You can throw it together in ten minutes flat while the oven heats up

02 -

That rest period is absolutely essential, otherwise it'll be soupy instead of creamy
The center should still have a slight wiggle when you pull it out, not completely firm
If your top is browning too quickly, tent with foil for the last 10 minutes

03 -

Grate your own cheese from a block instead of buying pre-shredded for the smoothest texture
If using frozen corn, thaw it completely and pat it dry to avoid watering down your casserole