This honey-glazed corn casserole has been a quiet star at our table for years. I first developed this version one autumn when I wanted something that bridged the line between a classic cornbread and a comforting corn pudding. The balance of whole kernel texture with smooth creamed corn, a touch of sour cream for silkiness, and the gentle sweetness of honey creates a familiar but elevated side dish. It carved out a special place at holiday meals and Sunday suppers because it pairs beautifully with roasted meats and bright winter greens. The recipe matters because it delivers a comforting mouthfeel: a slightly crisp, golden top gives way to a moist, tender interior studded with corn kernels that burst with freshness. The final broil with extra honey is my signature—just enough caramelization to provide a toffee-like counterpoint to the corn’s natural sweetness. I discovered the importance of the sour cream and the eggs while experimenting with texture; they keep the casserole from drying out while adding a subtle tang that keeps the sweetness from becoming cloying. Friends and family often comment that this dish tastes like a warm hug, and it’s the one side that gets requested again and again.

Ingredients

• Whole kernel corn (1 15-ounce can, drained): Provides bursts of texture. Look for a can labeled "no salt added" if you prefer more control over seasoning. Drain well to avoid excess liquid that can make the casserole runny.
• Creamed corn (1 15-ounce can): Gives a silky, cohesive base that helps the mixture set without turning into a dense cornbread. Brands vary slightly in sweetness; I often use a mid-range brand to avoid overpowering sugar content.
• Cornmeal (1 cup): Use medium-grind yellow cornmeal for structure and a slight corn-forward crumb. Avoid very coarse polenta unless you enjoy a grainier texture.
• Sour cream (1/2 cup): Adds moisture and a mild tang that balances the honey. Full-fat gives the best mouthfeel, but low-fat works if needed.
• Melted butter (1/4 cup): Brings richness and a golden surface. Unsalted butter is preferred so you can control seasoning more precisely.
• Honey (1/4 cup plus 2 tablespoons): The main sweetener and the glaze. Use a mild-flavored honey for a subtle sweetness, or a wildflower honey for more complex floral notes.
• Milk (1/2 cup): Any dairy milk will work; whole milk yields a creamier texture but 2% is an easy swap.
• Eggs (2 large): Provide structure and help the mixture set into slices without crumbling.
• Baking powder (1 teaspoon): A modest lift ensures the top becomes light and golden rather than dense.
• Salt (1/2 teaspoon): Balances sweetness and rounds flavors—adjust to taste, especially if using salted butter or canned corn with added salt.

Instructions

Step 1 — Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch or 9x9-inch baking dish with butter or nonstick spray. Use a baking dish with straight sides for even baking and easier slicing. Allow the oven to reach full temperature before you slide the casserole in so the initial rise and crust formation happen uniformly. Step 2 — Mix the Base: In a large mixing bowl, combine the drained whole kernel corn and the creamed corn. Add 1 cup cornmeal, 1/2 cup sour cream, 1/4 cup melted butter, 1/4 cup honey, 1/2 cup milk, and 2 large eggs. Whisk gently until the mixture is smooth and homogeneous; you should still see flecks of corn. Overmixing will develop structure from the cornmeal and can lead to a drier result, so stir until just combined. Step 3 — Add Dry Ingredients: Sprinkle in 1 teaspoon baking powder and 1/2 teaspoon salt, then fold them into the batter until evenly distributed. The baking powder ensures a light top; don’t substitute with baking soda unless you adjust acidity. A gentle fold keeps the texture tender. Step 4 — Bake: Pour the mixture into the prepared baking dish and smooth the top with a spatula. Bake for 40 to 45 minutes, or until the top is golden and the center is set. A toothpick inserted into the middle should come out mostly clean with a few moist crumbs. Rotate the dish halfway through baking if your oven has hot spots to ensure even browning. Step 5 — Glaze and Broil: Once baked, remove the casserole and immediately drizzle the remaining 2 tablespoons of honey evenly over the surface. Place the dish under the oven broiler for 1 to 2 minutes to caramelize the glaze—watch very closely because the honey can go from caramelized to burnt in seconds. Aim for a glossy, slightly darkened finish rather than deep browning. Step 6 — Cool and Serve: Let the casserole rest for about 10 minutes to firm up for clean slices. Serve warm. If you prefer a softer set, serve with a spoon as a creamy side instead of slicing.

Storage Tips

Store leftovers in a shallow airtight container in the refrigerator for up to 4 days. To freeze, cut into portions, wrap each piece tightly in plastic wrap and then aluminum foil or place in a heavy-duty freezer bag; label with the date and use within 3 months. When reheating from frozen, thaw overnight in the refrigerator and warm gently covered at 325°F (160°C) for 15 to 20 minutes to maintain moisture. Avoid microwaving directly from frozen to prevent uneven heating.

Ingredient Substitutions

If you need a lighter option, swap the 1/2 cup sour cream for plain Greek yogurt (full-fat for best texture) and use 2% milk instead of whole milk. For a dairy-free version, replace sour cream with a plant-based alternative and use a nondairy milk plus a vegan butter substitute—note that the flavor will shift and the texture may be slightly less creamy. If you want a deeper corn flavor, fold in 1/2 cup fresh or frozen corn kernels; cut back on the drained whole kernel can if adding fresh corn.

Serving Suggestions

Serve slices alongside roasted turkey, glazed ham, or pan-seared chicken thighs. For a weekend brunch, offer it with scrambled eggs and a crisp green salad. Garnish with chopped chives or a few sprigs of thyme for visual contrast. A dollop of plain Greek yogurt or a smear of aged cheddar pairs well if you want a savory counterpoint to the honey glaze.

Cultural Background

This style of corn casserole draws from Southern American cooking traditions, where cornmeal and canned corn have long been staple ingredients. Variations like corn puddings and spoonbreads evolved from an interplay of Native American corn preparations and colonial-era baking techniques. The sweetened, custardy form of corn casserole became common as home cooks adapted available pantry items into comforting, shareable dishes for family gatherings and church suppers.

Seasonal Adaptations

In summer, use fresh grilled corn and reduce the creamed corn slightly to keep things from becoming too wet. For holidays, fold in 1/2 cup finely chopped roasted butternut squash or a teaspoon of ground cinnamon for warmth. In cooler months, serve alongside rich meats and incorporate toasted pecans on top before broiling for a nutty crunch that complements the honey glaze.

Meal Prep Tips

For easy weekday meals, assemble the mixture in a baking dish the night before, cover tightly, and refrigerate. Bring to room temperature for 15 to 20 minutes before baking to ensure even cooking. Portion into individual ramekins for pre-portioned reheating or freeze in single servings for grab-and-go sides. Use oven-safe glass dishes for reheating convenience and to retain moisture.

Whether served at a holiday table or a simple family dinner, this honey-glazed corn casserole delivers comforting textures and a balanced sweetness that invites seconds. Tweak the glaze or add-ins to make it your own, and enjoy the memories it creates around your table.