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Sweet Harmony Honey-Glazed Corn Casserole (A Deliciously Unique Dish)

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Sweet Harmony Honey-Glazed Corn Casserole combines sweet honey, creamy sour cream, and savory cheese in a comforting dish that’s perfect for any meal. The texture from the cornmeal and fresh corn creates a deliciously unique flavor profile.

Ingredients

2 cups fresh corn kernels (or 1 can of corn, drained)

1 cup creamed corn

1 cup sour cream

1 cup shredded cheddar cheese

1/2 cup honey

1/2 cup unsalted butter, melted

1 cup cornmeal

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 large eggs, beaten

Chopped chives or parsley for garnish (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch or similar-sized baking dish with butter or non-stick cooking spray.
  2. Prepare the Wet Ingredients: In a large mixing bowl, combine the creamed corn, sour cream, shredded cheddar cheese, honey, melted butter, and beaten eggs. Stir together until well combined.
  3. Add the Dry Ingredients: In a separate bowl, whisk together the cornmeal, baking powder, salt, black pepper, and garlic powder. Gradually add the dry ingredients to the wet ingredients, stirring gently until fully incorporated.
  4. Add Fresh Corn: Stir in the fresh corn kernels (or canned corn if using) and mix everything together evenly.
  5. Bake the Casserole: Pour the corn mixture into the prepared baking dish and spread it out evenly. Bake for 45-50 minutes, or until the top is golden and the casserole has set in the middle.
  6. Garnish and Serve: Once done, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped chives or parsley if desired. Serve warm and enjoy!

Notes

Experiment with other cheeses like Monterey Jack or Parmesan for a different flavor.

Add chopped jalapeños or cayenne pepper for a spicy kick.

Use Greek yogurt in place of sour cream for a tangier flavor or to make the dish lighter.

This dish can be made in advance and stored in the refrigerator for up to 24 hours before baking.

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