Let Me Tell You About This Corn Casserole
So, picture this: my cousin’s birthday, we’re out back, grill going, everyone’s in high spirits (except maybe Aunt Pam who always forgets the sunscreen). I brought my Honey Glazed Corn Casserole, and I kid you not, it vanished before I even got a slice. Honestly, it’s a thing of beauty—sweet, a bit salty, warm. Maybe it sounds old-school, but every time I make it, someone hugs me. Or maybe they’re just grateful I didn’t burn it this time, ha! Anyway… if comfort food had a business card, this would be it.
Why You’ll Love This (I mean, really!)
I make this bad boy when I want to see actual joy on my kids’ faces—and not just because it’s more sugar than veggie. My family goes wild for the sweet honey topping (sometimes a bit too wild—little fingerprints all over the pan, but oh well). I actually used to get frustrated that it’d stick to the spoon, but stirring more slowly kinda fixed it. Plus, it’s one of those dishes you can slap together without running to the store for fancy stuff. (I once tossed in leftover creamed corn, and not a soul noticed.)
Ingredients (Use What You Have)
- 2 cans corn (drained, but if you’re feeling lazy, just slosh out most of the juice—no biggie)
- 1 can creamed corn (or skip it and use sour cream; my neighbor swears by it but eh, I like both ways)
- 2 eggs—okay, once I was out, used one large—turned out fine
- 1 cup sour cream (Greek yogurt works in a pinch. My grandmother always insisted on Daisy brand, but honestly… store brand does the job.)
- 1/2 cup honey (sometimes I swap for maple syrup, if that’s hanging around)
- 1/2 cup butter, melted (yes, margarine is ok, but butter’s a flavor superstar here)
- 1 box corn muffin mix (Jiffy’s classic, but there’s this off-brand I accidentally bought one time, just as tasty!)
- 1/2 teaspoon salt (I sometimes sprinkle in chili powder too—don’t tell the kids)
- 1 handful shredded cheddar (optional, but cheese people will want it)
Let’s Make This: Step by Step (Sort of)
- Bust out a big mixing bowl. Dump in the corn, creamed corn, and those eggs. Whisk or fork-mash—whatever works. (This is the part where I always think “Is this too much corn?”)
- Stir in sour cream, honey, and melted butter. I like mixing the honey in with the butter first, but that’s mostly so I have fewer sticky dishes. You do you.
- Add muffin mix and salt. Don’t overmix. Just mash it together until combined. Will it look a bit odd? Yep, but trust me—it comes together in the oven.
- If adding cheese, toss it on top or swirl it in now; I just do half-and-half because my brother objects to “yellow glop” on top, go figure.
- Pour the whole glorious mess into a greased baking dish (9×13 works if you want it thinner; 8×8 for more oomph).
- Bake at 350°F for about 40-45 mins. You want the edges golden and center just set. Sometimes I get distracted and let it go 50—turns out fine, just less creamy. Don’t sweat it.
- Let cool 10 minutes (unless you’re into burning your tongue, like me last week… ouch).
Things I Learned the Hard Way (Notes!)
- If you microwave the honey for a few seconds, it pours way easier. Otherwise, half ends up stuck in the measuring cup. Life’s too short to scrape honey forever.
- I once skipped sour cream by accident. Super dense! Not my fave, but some folks liked it—said it was “hearty.” (Polite word for chewy, I think.)
- Spray the pan well. Trust me, that honey glaze sticks like glue if you forget.
Some Variations I’ve Tried—For Better or Worse
- Chopped jalapeños in the mix: Crowd-pleaser, if you like a bit of kick
- Bacon crumbles: Honestly, I thought this’d be a slam dunk, but it made things kinda greasy; maybe use less next time.
- Pumpkin spice (don’t laugh): Actually… not terrible with a touch, but don’t get carried away. Once was more than enough for me.
- No egg version: It sets, but it’s super crumbly. I prefer the eggy approach, but if you’re out, it’ll sort of work.
What You Really Need to Make This (Or Not)
- Large mixing bowl (or, like that time at my uncle’s, a clean pot—sometimes you improvise)
- Whisk, spoon, or even your hands if you’re brave and don’t mind the mess
- Baking dish (I used a pie dish once—came out rustic, but, well, we ate it anyway)
Honestly, don’t worry if you don’t have something “right”—the only one really judging is probably a cat lurking nearby.
Storing Leftovers (If They Exist)
Tupperware in the fridge works fine for a couple days; warm it up in the microwave. But, in my experience, this barely lasts until sundown—so I’m not making promises. If you want to freeze it—I’ve tried, and it’s a bit wetter after, but edible. Wouldn’t win awards, but hey, waste not!
How We Like to Serve It (Family Traditions and Arguments)
Grandpa insists it’s a “side dish”, but I sneak leftovers for breakfast with a fried egg on top. We usually serve it right out of the baking dish—no fuss. If it’s a potluck, I’ve even plopped the dish on a trivet still in my oven mitts (I know, not fancy, but folks dive in so fast, no one cares).
Stuff I Wish I’d Known (Pro Tips that Cost Me Some Dinners)
- Don’t rush the cooling. Once, I cut into it too soon and it was more like corn lava than casserole—still good (in a weird way), but kinda messy.
- If your honey has crystallized, microwave it for a few seconds, not a minute. Let’s just say I’ve cleaned up that sticky microwave mess once too often.
- Don’t overmix after adding the muffin mix. I got cocky one time and it turned out tough; gentle hand wins here.
Real Questions I’ve Gotten (And My Straight-ish Answers)
- Can I make this ahead?
Definitely—I think it actually tastes better the next day, but, to be fair, it’s rarely around long enough to tell. - Can I use fresh corn?
Yup! About 3 cups, maybe? But I’m lazy, so the canned is my go-to. - Can I make it dairy-free?
Sorta. I’ve swapped coconut yogurt for sour cream and used oil instead of butter; it’s, well, different but not bad. - Why is my casserole runny?
Probably underbaked, or too much liquid. Mine was oozy once—still good if you’re into dipping bread. - Does the honey make it super sweet?
Not really, unless you overdo it. But I like things on the sweet side; cut back a little if you’re feeding sugar-shy folks. - What if I only have a round cake pan?
Works fine! It’ll be deeper and take an extra 10 mins. Just check the center so it doesn’t stay gooey.
Oh, before I forget—last time I made this, the dog got a sniff and spent the next 20 minutes staring me down like I owed him rent. So just a heads up, everybody (even the dog) wants in on this one.
Ingredients
- 1 cup whole kernel corn (drained if canned)
- 1 cup cream-style corn
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup honey
- 1/4 cup unsalted butter (melted)
- 1 box (8.5 oz) corn muffin mix
- 1/2 teaspoon salt
Instructions
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1Preheat your oven to 350°F (175°C). Grease a 2-quart casserole dish with butter or non-stick spray.
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2In a large mixing bowl, whisk together the eggs, honey, melted butter, and sour cream until smooth.
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3Add whole kernel corn, cream-style corn, corn muffin mix, and salt to the bowl. Stir until all ingredients are well combined.
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4Pour the mixture into the prepared casserole dish and spread evenly.
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5Bake for 45 minutes, or until the top is golden-brown and the center is set. Let the casserole rest for 5–10 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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