Introduction

Honey Glazed Corn Casserole is a creamy, comforting side dish with a sweet and savory balance. This easy-to-make casserole combines tender corn kernels with a luscious honey glaze and a crunchy topping, perfect for family dinners or holiday gatherings.

Honey Glazed Corn Casserole Recipe - Recipe Image

Ingredients

2 (15-ounce) cans whole kernel corn, drained
1 (15-ounce) can creamed corn, undrained
1 (10-ounce) package frozen corn kernels, thawed and drained (or 2 cups fresh corn kernels)
8 ounces full-fat cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted (for casserole)
1/2 cup full-fat sour cream
1/4 cup heavy cream (or whole milk)
1/4 cup finely chopped yellow onion or shallot
2 cloves garlic, minced
5 tablespoons local honey
1 tablespoon granulated sugar (optional)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
2 large eggs, lightly beaten
1 cup buttery cracker crumbs (or panko breadcrumbs)
2 tablespoons unsalted butter, melted (for topping)
1/4 cup grated Parmesan cheese (optional)
1 tablespoon fresh chives or parsley, finely chopped (for garnish)

Instructions

Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: Drain canned whole kernel and thawed frozen corn well. Keep creamed corn undrained. Combine all corn in a large mixing bowl.
Step 3: In a small skillet, sauté finely chopped yellow onion or shallot for 3-5 minutes until translucent. Add minced garlic and cook for 1 minute more. Set aside to cool slightly.
Step 4: In a separate medium bowl, combine softened cream cheese, 1/2 cup melted butter, sour cream, and heavy cream. Mix until smooth. Stir in the cooled sautéed aromatics, sea salt, black pepper, and cayenne pepper (optional).
Step 5: Stir 5 tablespoons honey and 1 tablespoon granulated sugar (optional) into the creamy mixture until thoroughly incorporated. Gently fold in the lightly beaten eggs until well combined.
Step 6: Pour the creamy honey-egg mixture over the corn in the large bowl. Gently fold until all corn kernels are thoroughly coated. Transfer the mixture to the prepared baking dish, spreading evenly.
Step 7: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Step 8: While the casserole bakes, prepare the topping: In a small bowl, combine 1 cup buttery cracker crumbs (or panko breadcrumbs), 2 tablespoons melted unsalted butter, and 1/4 cup grated Parmesan cheese (optional). Mix until crumbs are moistened.
Step 9: After 30 minutes, carefully remove the casserole from the oven and remove the foil. Evenly sprinkle the prepared crumb topping over the entire surface. Return the uncovered casserole to the oven and bake for another 20-25 minutes, or until the topping is golden brown and crispy, and the casserole is bubbly and set in the center.
Step 10: Carefully remove the casserole from the oven and let it rest for at least 10-15 minutes before serving. Garnish with chopped fresh chives or parsley.

Tips & Variations

For extra flavor, use local honey for the glaze to add a floral sweetness.
Substitute panko breadcrumbs for the cracker crumbs to achieve a lighter, crunchier topping.
Add a pinch more cayenne pepper if you prefer a little heat.
Fresh corn can be used in place of frozen corn when in season for the freshest taste.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through to retain the crispy topping. Microwaving may soften the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to a day ahead. Cover it tightly and refrigerate. When ready, bake as directed, adding an extra 5-10 minutes to the baking time if chilled.

Is there a dairy-free version of this recipe?

To make a dairy-free version, substitute cream cheese, sour cream, butter, and heavy cream with plant-based alternatives like vegan cream cheese, coconut cream, and dairy-free margarine. Keep in mind the texture and flavor may vary slightly.

Honey Glazed Corn Casserole Recipe

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4.6 from 491 reviews

Honey Glazed Corn Casserole is a comforting, creamy baked side dish combining whole kernel corn, creamed corn, and a luscious honey-sweetened cream cheese base. Topped with buttery cracker crumbs and Parmesan, this casserole offers a golden, crispy crust and rich, savory-sweet flavor perfect for family gatherings or holiday meals.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Corn Mixture

2 (15-ounce) cans whole kernel corn, drained
1 (15-ounce) can creamed corn, undrained
1 (10-ounce) package frozen corn kernels, thawed and drained (or 2 cups fresh corn kernels)

Creamy Base

8 ounces full-fat cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted (for casserole)
1/2 cup full-fat sour cream
1/4 cup heavy cream (or whole milk)
1/4 cup finely chopped yellow onion or shallot
2 cloves garlic, minced
5 tablespoons local honey
1 tablespoon granulated sugar (optional)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
2 large eggs, lightly beaten

Topping

1 cup buttery cracker crumbs (or panko breadcrumbs)
2 tablespoons unsalted butter, melted (for topping)
1/4 cup grated Parmesan cheese (optional)
1 tablespoon fresh chives or parsley, finely chopped (for garnish)

Instructions

Prepare Oven and Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to ensure the casserole doesn’t stick during baking.
Prepare Corn: Drain the canned whole kernel corn and the thawed frozen corn thoroughly to avoid excess moisture. Keep the creamed corn undrained. Combine all corn varieties in a large mixing bowl for easy blending later.
Sauté Aromatics: In a small skillet, sauté the finely chopped yellow onion or shallot over medium heat for 3-5 minutes until translucent. Add the minced garlic and cook for one additional minute to release its fragrance. Remove from heat and allow to cool slightly.
Create Creamy Base: In a separate medium bowl, blend the softened cream cheese, ½ cup melted butter, sour cream, and heavy cream until smooth and creamy. Stir in the sautéed aromatics along with sea salt, freshly ground black pepper, and cayenne pepper if using for a gentle kick.
Add Honey Glaze and Eggs: Mix 5 tablespoons of local honey and optional granulated sugar into the creamy base until fully incorporated. Gently fold in the lightly beaten eggs, ensuring an even mixture without overbeating.
Combine and Transfer: Pour the creamy honey-egg mixture over the corn in the large bowl. Gently fold together until all kernels are evenly coated. Transfer this mixture into the prepared baking dish and spread it out uniformly.
Initial Bake (Covered): Cover the dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 30 minutes, allowing the flavors to meld and the custard to set.
Prepare Topping: While the casserole bakes, combine the buttery cracker crumbs, 2 tablespoons melted unsalted butter, and grated Parmesan cheese in a small bowl. Stir until the crumbs are moistened well for a delicious crispy topping.
Apply Topping and Final Bake: Carefully remove the casserole from the oven and take off the foil. Evenly sprinkle the crumb topping over the surface. Return the casserole uncovered to the oven and bake for another 20-25 minutes until the topping turns golden brown, crispy, and the casserole is bubbly and set in the center.
Rest and Serve: Remove the casserole from the oven and let it rest for 10-15 minutes to allow the custard to firm up further. Garnish with freshly chopped chives or parsley before serving to add a fresh, herbal note.