Honey Glazed Corn Casserole (Printable)

Creamy corn kernels baked in honey-glazed custard with golden caramelized topping

# What You Need:

→ Vegetables

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

→ Dairy

02 - 1 cup whole milk
03 - ½ cup sour cream
04 - 4 tablespoons unsalted butter, melted
05 - 1 cup shredded cheddar cheese

→ Baking Base

06 - 2 large eggs
07 - ½ cup all-purpose flour
08 - 1 teaspoon baking powder
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Sweetener

11 - ¼ cup honey

# How To Cook:

01 - Preheat oven to 350°F and grease a 2-quart casserole dish with butter or cooking spray.
02 - Whisk eggs, milk, sour cream, melted butter, and honey in a large bowl until smooth and well combined.
03 - Mix flour, baking powder, salt, and black pepper in a separate bowl.
04 - Stir dry ingredients into wet mixture until blended, being careful not to overmix.
05 - Fold corn kernels and shredded cheddar cheese into the batter until evenly distributed.
06 - Pour batter into prepared casserole dish and smooth the top with a spatula.
07 - Bake for 40 to 45 minutes until center is set and top is golden brown with caramelized edges.
08 - Allow casserole to rest for 5 minutes before serving to let it set.

# Expert Tips:

01 -
  • The honey creates this incredible caramelized crust that makes people think you spent hours on it
  • It comes together in one bowl with zero fancy techniques required
02 -
  • The casserole might still look slightly jiggly when you pull it out but it will continue to set as it cools
  • Using room temperature ingredients prevents the melted butter from solidifying into clumps
03 -
  • Letting the casserole rest is not optional because cutting it too soon will make it weep
  • If the top browns too quickly tent it loosely with foil for the last 10 minutes

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