Sweet Honey-Glazed Corn Casserole is a comforting dish that’s both sweet and buttery, filled with golden corn kernels and topped with a shiny honey glaze. It’s like a warm hug from the inside, with a soft, creamy texture that makes every bite a little special.
I love making this casserole for family gatherings because it brings a touch of sweetness that everyone seems to enjoy, no matter how picky they are. The honey glaze gives it just the right amount of shine and flavor, making it stand out alongside savory dishes. I always find that it’s one of those recipes people ask for again and again.
When I serve this casserole, I like to pair it with a simple roast chicken or ham to balance out the flavors. It also makes a great side for holidays or any time I want an easy dish that feels homemade and comforting. It’s one of those recipes that warms up the whole kitchen with its sweet aroma and bright golden color.
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal gives a nice texture and sweet corn flavor. If you want something finer, you can try white cornmeal or even polenta for a slightly different bite.
Flour: All-purpose flour helps give the casserole structure. For a gluten-free version, use a gluten-free flour blend that suits baking.
Honey: Honey is the star for sweetness and glaze. Maple syrup or agave nectar can be good alternatives if you want a different sweet note or need to avoid honey.
Creamed Corn and Whole Kernel Corn: These keep the casserole moist and add bursts of corn flavor. You could swap with fresh or frozen corn if they’re out of season, just thaw or cook before mixing.
Butter and Milk: Butter adds richness while milk ensures the batter is smooth. For dairy-free options, try plant-based butter and almond or oat milk.
How Do I Get the Best Honey Glaze on Top?
The honey glaze sets this casserole apart by adding a shiny, sweet finish. Here’s how to nail it:
- Brush while warm: Right after baking, the casserole is hot and the honey spreads easily and seeps in a little.
- Use a soft, even coat: Don’t drench it. A thin but generous coating makes the top shiny without getting sticky or overpowering.
- Cool before serving: Letting it rest slightly helps the glaze set so it won’t slide off when you cut into the casserole.
This step gives your dish that golden, sticky top that makes each bite sweet and special. If you like a stronger honey flavor, you can apply a second coat once the first has set!
Equipment You’ll Need
- 9×9-inch baking dish – I use this to get an even bake and easy serving slices.
- Mixing bowls – for whisking the dry and wet ingredients separately; makes cleanup easier.
- Whisk – helps blend everything smoothly without lumps.
- Measuring cups and spoons – for accuracy, especially with honey and liquids.
- Baking spatula – perfect for spreading the batter evenly in the dish.
- Brush for glazing – helps you coat the top with honey for that shiny finish.
Flavor Variations & Add-Ins
- Swap creamed corn for chopped jalapeños or diced bell peppers to add some spice or crunch.
- Mix in shredded cheese like cheddar or Monterey Jack for a cheesy version.
- Add cooked bacon bits or crispy onion rings on top before baking for extra flavor and texture.
- Use maple syrup instead of honey for a different sweetness and aroma.
Sweet Honey-Glazed Corn Casserole
Ingredients You’ll Need:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 can (15 oz) creamed corn
- 1 can (15 oz) whole kernel corn, drained
- 1/4 cup honey (plus extra for glazing)
- Optional garnish: fresh herbs (like thyme or rosemary)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 45 to 50 minutes to bake. Allow a few minutes for cooling before slicing and serving.
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking dish lightly with butter or non-stick spray to prevent sticking.
2. Mix Dry Ingredients
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
3. Combine Wet Ingredients
In another bowl, beat the eggs. Then stir in the whole milk, melted butter, and honey until the mixture is smooth.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—avoid overmixing.
5. Add Corn
Fold the creamed corn and the drained whole kernel corn into the batter carefully, distributing the kernels evenly throughout.
6. Bake the Casserole
Pour the mixture into your prepared baking dish and spread it out evenly. Place in the oven and bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Add Honey Glaze and Cool
Once baked, remove the casserole from the oven. While still warm, brush the top generously with honey to create a sweet, shiny glaze. Let the casserole cool for a few minutes to set the glaze.
8. Serve and Enjoy
Cut the casserole into squares. If you like, garnish with fresh herbs such as thyme or rosemary. Serve warm and enjoy your sweet, comforting honey-glazed corn casserole!
Can I Use Frozen Corn Instead of Canned Corn?
Yes, you can substitute frozen corn for the canned corn. Just thaw it completely and drain any excess water before adding it to the batter to avoid making the casserole too wet.
How Should I Store Leftover Corn Casserole?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, and you can brush a little honey on top again to refresh the glaze.
Can I Make This Recipe Dairy-Free?
Absolutely! Swap the butter for a plant-based alternative and use almond, oat, or soy milk instead of whole milk for a tasty dairy-free version without sacrificing flavor.
Is It Possible to Prepare the Casserole Ahead of Time?
Yes, you can assemble the casserole the night before and keep it covered in the refrigerator. When ready, bake it straight from the fridge, adding a few extra minutes to the baking time.