Okay, so I’ve gotta tell you about this recipe. It’s my go-to for potlucks, holidays… honestly, any time I need a guaranteed crowd-pleaser. We’re talking about Honey-Glazed Corn Casserole, and it’s seriously the *best*. What I love most is how it walks that perfect line between sweet and savory. It’s comforting like Grandma’s cooking, but with a little something extra.
See, I’ve been making this for years, tweaking it here and there ’til it’s just right. My family begs for it, and now I’m spilling all my secrets to you. Get ready to fall in love!
Why You’ll Love This Honey-Glazed Corn Casserole
Seriously, where do I even begin? This casserole is just *amazing*. And it’s not just me saying that! Here’s why you’re gonna be obsessed:
Quick and Easy Side Dish
Look, we’re all busy, right? This is ready to go in the oven in like, ten minutes. Perfect for those crazy weeknights when you need something fast but still delicious.
The Perfect Balance of Sweet and Savory
That’s the magic! You get the sweetness from the corn and honey, but it’s balanced by the other flavors. It’s not cloying at all, trust me. It’s just… right!
Crowd-Pleasing Honey-Glazed Corn Casserole
I’ve brought this to so many parties and holiday dinners, and it *always* disappears. People who swear they don’t like corn casserole end up loving this. It’s a total winner!
Ingredients for Your Honey-Glazed Corn Casserole
Okay, let’s gather everything we need! Don’t worry, it’s all pretty basic stuff. The key here is getting the *right* amounts. Trust me, it makes a difference! You want that perfect balance of flavors, ya know?
What You’ll Need
- Grab one can (15 ounces) of creamed corn. I usually just get whatever’s on sale, but Green Giant’s always a safe bet.
- Then you need one can (15 ounces) of whole kernel corn. Make sure you drain it really well. Nobody wants a watery casserole!
- Sour cream: You’ll need 1 cup. Full-fat is my preference – it makes it so creamy! But light works too if you’re trying to be good (sort of!).
- Melted butter: ½ cup. Salted or unsalted is fine, just depends on your taste. I usually use salted ’cause, well, I like salt!
- One egg, beaten. Just give it a quick whisk before you add it in.
- All-purpose flour: ¼ cup. Nothing fancy here.
- Sugar: Also, ¼ cup. Regular granulated sugar is perfect.
- Baking powder: 1 teaspoon. Make sure it’s not expired, or your casserole won’t rise properly!
- Salt: ¼ teaspoon. Just a pinch to balance the sweetness.
- And finally, honey: 2 tablespoons. This is for that beautiful glaze! Any kind of honey works, but I love using local honey if I have it.
How to Make Honey-Glazed Corn Casserole: Step-by-Step Instructions
Alright, let’s get to the good stuff! Don’t be intimidated – it’s way easier than it looks. Just follow these steps, and you’ll have a perfect Honey-Glazed Corn Casserole in no time. I promise!
Preparing the Honey-Glazed Corn Casserole Mixture
First, grab a big bowl and dump in your creamed corn, drained whole kernel corn, sour cream, melted butter, and that beaten egg. Give it a good mix. Then, in a separate bowl, whisk together your flour, sugar, baking powder, and salt. Now, gently fold the dry ingredients into the wet ingredients. Important: don’t overmix! A few lumps are totally fine.
Baking Your Honey-Glazed Corn Casserole to Perfection
Before you even *think* about mixing, preheat your oven to 350 degrees F (175 degrees C). Then, grease an 8×8 inch baking dish – I use butter, but cooking spray works too. Pour your mixture into the dish and bake for 30-35 minutes. It’s done when it’s golden brown and set. A toothpick inserted into the center should come out clean. If it’s still jiggly, give it a few more minutes.
The Delicious Honey Glaze
Once it’s out of the oven, drizzle those 2 tablespoons of honey all over the top. That’s it! Let it cool slightly before serving. The honey soaks in a bit and makes it *so* good. Enjoy!
Tips for the Best Honey-Glazed Corn Casserole
Okay, so you’ve got the basics down, but want to take your Honey-Glazed Corn Casserole to the *next level*? I’ve got you covered! Here are a few of my favorite tips and tricks to make it truly unforgettable. Trust me, these make a difference!
Ingredient Swaps
Don’t have sour cream? No problem! Greek yogurt works great. It adds a nice tang, too. And for the honey, experiment! Clover honey is mild, but buckwheat honey has a bolder flavor. Ooh, or even try a honey infused with chili – yum!
Avoiding a Soggy Casserole
Soggy casserole? No, thank you! The biggest culprit is the corn. Make *sure* you drain that whole kernel corn really, really well. Like, press it with a spoon to get all the extra liquid out. That’s the key!
Serving Suggestions for Your Honey-Glazed Corn Casserole
Okay, so you’ve got this amazing Honey-Glazed Corn Casserole… now what do you serve it with? Well, pretty much anything, honestly! But here are a few ideas to get you started. It’s *amazing* with roasted chicken or ham. Seriously, the sweetness of the casserole is just perfect with savory meat. And for holidays? Forget about it! Thanksgiving, Christmas, Easter… this is a must-have side dish!
Storing and Reheating Your Honey-Glazed Corn Casserole
So, you’ve (somehow!) got leftovers? Lucky you! Just pop it in an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. When you’re ready to reheat, you can microwave it (easy!), but for the best texture, I recommend baking it in the oven at 350°F until it’s warmed through. It’s almost as good as the first time, I swear!
Frequently Asked Questions About Honey-Glazed Corn Casserole
Got questions? I’ve got answers! Here are some of the most common things people ask me about this Honey-Glazed Corn Casserole. Don’t worry, I’ve made it *so* many times, I know all the ins and outs!
Can I make Honey-Glazed Corn Casserole ahead of time?
Absolutely! Just assemble it, cover it tightly, and stick it in the fridge. Then, bake it as directed when you’re ready. Easy peasy!
Can I freeze Honey-Glazed Corn Casserole?
Yep, you can! Let it cool completely, wrap it well (I like to use a double layer of plastic wrap), and freeze it. Thaw it overnight in the fridge before reheating.
What can I substitute for sour cream in Honey-Glazed Corn Casserole?
Greek yogurt is my go-to! It works perfectly and adds a nice little tang. You can also use crème fraîche if you’re feeling fancy!
Estimated Nutritional Information for Honey-Glazed Corn Casserole
Okay, so everyone always asks about this! Just a heads-up: these are estimates, but each serving is around 300 calories, with 18g of fat, 4g of protein, and 30g of carbs. Not *too* bad for a total comfort food, right?
Ready to Bake Your Honey-Glazed Corn Casserole?
Alright, you’ve got everything you need! Now go make some magic in the kitchen! Seriously, give this Honey-Glazed Corn Casserole a try – you won’t regret it! And hey, if you make it, leave me a comment and let me know what you think, okay? Or snap a pic and share it on Instagram! I wanna see your creations!
Print
Honey-Glazed Corn Casserole: Delicious, Easy, and Never Soggy
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sweet and savory corn casserole with a honey glaze.
Ingredients
- 1 (15 ounce) can creamed corn
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup melted butter
- 1 egg, beaten
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons honey
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine creamed corn, whole kernel corn, sour cream, melted butter, and egg.
- In a separate bowl, whisk together flour, sugar, baking powder, and salt.
- Add dry ingredients to wet ingredients and mix until just combined.
- Pour mixture into a greased 8×8 inch baking dish.
- Bake for 30-35 minutes, or until golden brown and set.
- Drizzle honey over the top of the casserole.
- Let cool slightly before serving.
Notes
- You can substitute Greek yogurt for sour cream.
- Add a pinch of cayenne pepper for a little heat.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 300
- Sugar: 15g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
