Honey Glazed Corn Casserole (Printable)

Tender corn baked in creamy honey-glazed custard with golden caramelized top

# What you'll need:

→ Vegetables

01 - 3 cups corn kernels (fresh or frozen, 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

# Directions:

01 - Preheat your oven to 350°F (175°C). Grease a 2-quart casserole dish with butter or cooking spray.
02 - In a large mixing bowl, whisk together the eggs, milk, sour cream, melted butter, and honey until smooth and well combined.
03 - In a separate bowl, combine the flour, baking powder, salt, and black pepper, stirring to ensure even distribution.
04 - Stir the dry ingredients into the wet mixture until just blended, being careful not to overmix.
05 - Gently fold in the corn kernels and shredded cheddar cheese until evenly distributed throughout the batter.
06 - Pour the batter into the prepared casserole dish and smooth the top with a spatula for even baking.
07 - Bake for 40-45 minutes, or until the center is set and the top is golden brown with a slightly caramelized appearance.
08 - Let the casserole rest for 5 minutes before serving to allow it to set and make serving easier.

# Expert Suggestions:

01 -
  • The custard like texture creates such a comforting contrast to the sweet corn kernels
  • It comes together in about ten minutes but tastes like you spent much longer on it
02 -
  • Don't overmix the batter once you add the flour or the casserole can become rubbery
  • The center should still have a slight jiggle when you remove it from the oven as it continues cooking
03 -
  • Grate your own cheese instead of buying pre shredded for better melting
  • Use a light colored casserole dish so you can see when the bottom edges turn golden brown

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