Honey Glazed Corn Casserole is a delightful blend of sweet and savory flavors, perfect for any occasion. Featuring tender corn kernels enveloped in a creamy sauce and topped with a luscious honey glaze, this dish is simple yet spectacular. The best part? It’s easy to make, making it the ideal side for everything from casual weeknight dinners to festive holiday feasts.

Why You’ll Love This Honey Glazed Corn Casserole

There are numerous reasons to adore this dish! First, it’s a great comfort food corn casserole that satisfies everyone at the table. Second, the honey corn bake recipe is quick and easy, making it a perfect weeknight option. Third, it can be modified for seasonal vegetables, like zucchini and bell peppers, turning it into a honey-infused corn dish. Fourth, it’s vegetarian, accommodating various dietary needs. Fifth, the sweet and savory balance caters to all taste buds. Lastly, it’s a hit for holiday gatherings, especially as a honey corn casserole for Thanksgiving.

Ingredients for Honey Glazed Corn Casserole

Gather these items:

2 (15-ounce) cans whole kernel sweet corn, thoroughly drained
1 (14.75-ounce) can creamed corn
1 (8.5-ounce) package cornbread mix
2 large eggs
1/2 cup unsalted butter, melted
1/2 cup whole milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup honey, for glaze
2 tablespoons unsalted butter, for glaze
1 tablespoon packed light brown sugar, for glaze
1 tablespoon water, for glaze
Optional: 1 diced bell pepper
Optional: 1 cup diced zucchini
Optional garnish: finely chopped pecans or a sprinkle of flaky sea salt

How to Make Honey Glazed Corn Casserole Step-by-Step

Step 1: Preheat oven to 375°F (190°C). Thoroughly grease a 9×13-inch baking dish. Drain whole kernel corn well. Melt 1/2 cup unsalted butter and let cool slightly.
Step 2: In a large bowl, whisk eggs until combined. Add the cooled melted butter, milk, granulated sugar, vanilla extract, and salt; whisk until uniform.
Step 3: Stir in the drained whole kernel sweet corn and the can of creamed corn. If desired for a fall harvest version, stir in optional diced bell pepper and diced zucchini now.
Step 4: Sprinkle the cornbread mix over the wet ingredients. Gently fold until just combined, being careful not to overmix; a few small lumps are fine.
Step 5: Pour the batter into the greased baking dish and spread evenly. Bake for 40-50 minutes, or until the center is set and a wooden skewer inserted into the center comes out clean.
Step 6: About 10 minutes before the casserole is done, combine 1/2 cup honey, 2 tablespoons unsalted butter, 1 tablespoon light brown sugar, and 1 tablespoon water in a small saucepan. Heat over medium-low, stirring until butter melts and sugar dissolves. Bring to a gentle simmer, then reduce heat and simmer for 2-3 minutes until slightly thickened and glossy. Remove from heat.
Step 7: Immediately after removing the hot casserole from the oven, generously drizzle the warm honey glaze over the top. Allow the casserole to rest and cool in the baking dish on a wire rack for at least 15-20 minutes. Garnish with optional finely chopped pecans or a pinch of flaky sea salt before slicing and serving warm.

Pro Tips for the Best Honey Glazed Corn Casserole

Keep these in mind:

Use fresh corn for the best flavor.
Adjust honey quantity based on sweetness preference.
Add more vegetables for extra nutrition.
For a richer flavor, try using brown butter instead of regular butter.

Best Ways to Serve Honey Glazed Corn Casserole

Here are some serving suggestions:

Pair it with roasted meats for a savory contrast.
Serve alongside a fresh salad for a balanced meal.
Top with crispy bacon bits for added crunch and flavor.

How to Store and Reheat Honey Glazed Corn Casserole

To store, keep the leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, about 20 minutes. This dish also makes great meal prep for busy weeknights!

Frequently Asked Questions About Honey Glazed Corn Casserole

What’s the secret to perfect Honey Glazed Corn Casserole?

The secret lies in using high-quality ingredients, especially fresh corn. Incorporating the honey glaze at the right time ensures it maintains that perfect sweet balance without being overpowered.

Can I make Honey Glazed Corn Casserole ahead of time?

Yes! You can prepare the casserole and store it in the refrigerator before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.

How do I avoid common mistakes with Honey Glazed Corn Casserole?

Avoid overmixing the batter to keep it light and fluffy. Also, make sure your oven is properly preheated to ensure even cooking and a nice rise on the casserole.

Variations of Honey Glazed Corn Casserole You Can Try

Here are some creative twists:

Add jalapeños for a spicy kick.
Incorporate different seasonal vegetables like squash.
Try using honey alternatives like maple syrup for a unique flavor.

Honey Glazed Corn Casserole: 7 Reasons You’ll Love It

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Honey Glazed Corn Casserole is a perfect harmony of sweet and savory, featuring tender corn kernels bathed in a creamy, rich sauce, all elevated by a signature honey glaze. Simple to prepare, yet spectacular results for any occasion, from weeknights to holiday gatherings.

Author: Emily
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 (15-ounce) cans whole kernel sweet corn, thoroughly drained
1 (14.75-ounce) can creamed corn
1 (8.5-ounce) package cornbread mix
2 large eggs
1/2 cup unsalted butter, melted
1/2 cup whole milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup honey, for glaze
2 tablespoons unsalted butter, for glaze
1 tablespoon packed light brown sugar, for glaze
1 tablespoon water, for glaze
Optional: 1 diced bell pepper
Optional: 1 cup diced zucchini
Optional garnish: finely chopped pecans or a sprinkle of flaky sea salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Thoroughly grease a 9×13-inch baking dish. Drain whole kernel corn well. Melt 1/2 cup unsalted butter and let cool slightly.
In a large bowl, whisk eggs until combined. Add the cooled melted butter, milk, granulated sugar, vanilla extract, and salt; whisk until uniform.
Stir in the drained whole kernel sweet corn and the can of creamed corn. If desired for a fall harvest version, stir in optional diced bell pepper and diced zucchini now.
Sprinkle the cornbread mix over the wet ingredients. Gently fold until just combined, being careful not to overmix; a few small lumps are fine.
Pour the batter into the greased baking dish and spread evenly. Bake for 40-50 minutes, or until the center is set and a wooden skewer inserted into the center comes out clean.
About 10 minutes before the casserole is done, combine 1/2 cup honey, 2 tablespoons unsalted butter, 1 tablespoon light brown sugar, and 1 tablespoon water in a small saucepan. Heat over medium-low, stirring until butter melts and sugar dissolves. Bring to a gentle simmer, then reduce heat and simmer for 2-3 minutes until slightly thickened and glossy. Remove from heat.
Immediately after removing the hot casserole from the oven, generously drizzle the warm honey glaze over the top. Allow the casserole to rest and cool in the baking dish on a wire rack for at least 15-20 minutes. Garnish with optional finely chopped pecans or a pinch of flaky sea salt before slicing and serving warm.