The Secret Weapon for Happy Dinner Tables
Okay, hear me out: you know those days when everyone in the house seems to want something different, one kid wants pizza, another wants tacos, you just want peace and quiet? That’s usually when I’ll make Honey-Glazed Corn Casserole. My aunt Loretta used to show up with a big dish of this at family picnics, and somehow even the pickiest cousins (I won’t name names but you know who you are) would fight for the crispy, caramelized edge pieces. I tried making it her way for years, but honestly, I cut a few corners now and again (life’s too short, right?). Oh, and don’t even talk to me before I’ve had a coffee while baking—they go shockingly well together.
Why I Always Make This (Even When Not Asked)
I make this when the weather is gloomy, or just when I need a hit of “wow, that smells like home.” My family goes crazy for this because it’s sweet, but not tooth-achingly so (the honey adds this floral note that makes it taste fancy, though let’s be real, we’re eating in our pajamas half the time). Sometimes, if I forget the honey until the last second, I’ll squirt it on top and, well, it still gets devoured. Perfect for potlucks; also good for eating straight out of the pan while thinking nobody’s looking (but they always are, aren’t they?).
What You’ll Need (and What I Sometimes Swap)
- 1 can (15 oz) corn kernels, drained (or the same amount of frozen corn, microwaved—my cousin swears by Trader Joe’s, but I use whatever I have; one time I used leftover grilled corn and it was a revelation)
- 1 can (14.75 oz) creamed corn (My grandma insisted on Del Monte, but honestly, any store brand works just fine—I won’t tell if you don’t)
- 3/4 cup sour cream (Greek yogurt works in a pinch, but it’s a tiny bit tangier, which I kind of like)
- 1/2 cup unsalted butter, melted (I once used salted butter and just skipped the extra salt, so… do what you like!)
- 2 large eggs (room temp is best, but I usually just warm them up in my hands because who actually remembers to take them out early?)
- 1 box (8.5 oz) Jiffy corn muffin mix (I’ve tried other brands, but Jiffy just tastes like childhood to me—plus it’s, like, a buck at the store)
- 3 tablespoons honey, plus extra for drizzling (local honey seems fancier, but the bear-shaped bottles work fine)
- Pinch of salt (unless your butter is salted, then maybe leave it out)
How I Throw This Together (With a Few Tangents)
- Preheat your oven to 350°F (180°C). Or whatever temperature your oven claims to be—ours runs a bit hot, so watch that top rack if you tend to burn things. Grease a 2-quart casserole dish. If you don’t have one, honestly, I’ve used a big old cake pan and it’s fine.
- In a big-ish bowl, mix together the drained corn, creamed corn, sour cream, and melted butter. I usually use a silicone spatula because I am always losing my wooden spoon in some other pot.
- Add the eggs and honey. Give it a good stir so it’s all friends in there. The honey sometimes doesn’t want to mix, but just keep swirling it in. (This is where I usually sneak a taste. Don’t worry, there’s raw egg, but it’s like a tiny rebellion.)
- Slowly fold in the corn muffin mix. Don’t over-mix! Some lumps are totally okay—looks weird now, for sure. Resists the urge to beat it smooth.
- Scoop everything into your dish. Smooth the top a bit, but it doesn’t need to be perfect. If you feel fancy, drizzle a bit more honey over the top; the edges get all golden and a little sticky, which I love (cleaning the dish, less so, but hey, worth it).
- Bake uncovered for 45–55 minutes. When it’s puffed and a little cracked on top, and a toothpick comes out (mostly) clean, it’s ready. If you want a crispier top, let it sit under the broiler for 2–3 minutes, but watch it like a hawk—ask me how I know. (I disastrously charred one last Thanksgiving!)
- Let it sit for at least 10 minutes. It sets up as it cools. I know patience is tough. It’ll still be way too hot inside. (But sometimes we just can’t wait and eat it too soon—ouch.)
Some of My “Hard-Won” Notes
- If you use frozen corn, thaw and drain it first or your casserole turns out all watery and weird (ask me how many times I’ve forgotten…)
- Use real honey if you can, but don’t stress if yours has crystallized—it’ll melt. Just scrape and keep going.
- I think this tastes even better the next day after sitting in the fridge, but that’s only if there’s any left, which, in my house, is not a given.
What Happened When I Tried To Mix It Up
- Added a handful of shredded cheddar to the mix once—oh boy, that was good. Sharp cheddar makes it even more savory.
- Swapped sour cream for Greek yogurt on a dare from my neighbor; it was… decent, bit tangier, but nothing to write home about.
- Tried making it with maple syrup instead of honey. Let’s just say, stick with honey here. The maple made it a bit too… breakfast-for-dinner, but not in a good way (lesson learned!)
- You can toss in chopped green onions or a little smoked paprika for a bit of a twist. Or not. No rules, just tasty.
About the Gear (And What To Use Instead If You’re Missing Something)
- 2-quart casserole dish—Pyrex is fine, but I occasionally use my old brownie pan when the big dish is, um, “busy” (read: still soaking from yesterday’s dinner).
- A decent mixing bowl and spatula. If you don’t have a spatula, your hands work (just wash ’em first, obviously!)
- Oven. No microwave hacks for baking this, I’m afraid—unless you want some very odd results.
How Long Does It Keep? (But Let’s Be Honest…)
Supposedly, you can refrigerate leftovers in an airtight container for up to 4 days. But—hand on heart—my family never lets it last more than a day and a half, max. If it does survive, I like to zap a square in the microwave for about 30 seconds and it’s as good as new (well, almost). And, actually, it freezes OK! Just slice, wrap in foil, and pop in the freezer. Defrost overnight in the fridge, then warm it back up gently in the oven (or toaster oven if you’re being fancy).
How I Serve It Up (And a Random Side Tangent)
I think it’s ideal alongside BBQ chicken (here’s the oven-barbecued chicken I force on my friends at every summer party), but my eldest insists it’s a breakfast dish with scrambled eggs. Sometimes I slice leftover casserole and eat it cold, standing at the fridge, which is probably not elegant but definitely delicious. If you’re in the mood for some Southern hospitality, add a splash of hot sauce or a few jalapeño slices on each plate. By the way, do you ever get the urge to clean the fridge before making dinner? I tried that once… never again. Dinner was very, very late.
Things I Wish I Knew Sooner (A Few Oops Moments)
- Don’t skip letting it cool before you slice—if you do, the pieces collapse and turn into a goopy mess. I once tried rushing it because everyone was hangry, and… nah, just don’t.
- If you forget to grease the dish, soaking it overnight is your new best friend; scrubbing cemented corn is not fun.
- Use fresh eggs if possible. Once I grabbed eggs a bit past their prime and the rise wasn’t great. Not awful, but definitely a little flat-footed.
- Also, a PSA: that stuff stays hot. Let your tongue survive to eat another day!
FAQs from Real Folks
Totally! Actually, I think the flavor gets even better overnight. Bake, cool, then cover and refrigerate. Warm up slices in the oven or, let’s be honest, the microwave works too if you’re short on time.
Can I double or halve the recipe?
Sure thing. Halving is easy, just use a smaller dish, watch the bake time (it cooks faster). Doubling—just use a big pan, maybe a lasagna tray, and tack on an extra 10–15 minutes in the oven. Check the middle for doneness, it can be sneaky.
Is this gluten-free?
Not as written (the Jiffy corn mix isn’t), but if you can snag a gluten-free cornbread mix, go right ahead! I’ve only tried it once, turned out ok, but needed more bake time.
What kind of honey?
Honestly? I aim for local raw honey when I have it, but that little bear bottle from the grocery store does just fine. Once used orange blossom honey—it was subtle, but nice.
Where’d you get your favorite casserole dish?
Ha, I actually found it at a thrift shop! Best $3 I ever spent (check out Goodwill if you’re on the hunt). But honestly, any oven-safe dish will do.
There it is! Not perfect, but genuinely homey. If you try it, let me know how it went—always up for learning new spins (and mistakes)!
PS: If you’re looking for another family-style make-ahead side, this make-ahead mashed potatoes recipe saves my sanity at holidays. Cheers and good eating!
Ingredients
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup honey
- 1 cup creamed corn
- 2 large eggs
- 1 cup sour cream
- 1/2 cup melted butter
- 1 box (8.5 oz) corn muffin mix
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
-
1Preheat the oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
-
2In a large bowl, whisk together the eggs, sour cream, melted butter, and honey until smooth.
-
3Add the corn kernels, creamed corn, corn muffin mix, salt, and black pepper to the bowl. Stir until well combined.
-
4Pour the mixture into the prepared casserole dish and smooth the top with a spatula.
-
5Bake for 40 minutes, or until the top is golden brown and the center is set. Let cool for 10 minutes before serving.
-
6Drizzle with extra honey if desired, and serve warm.
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.
Did you make this recipe?
Please consider Pinning it!!