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Honey Glazed Corn Casserole Recipe

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4.5 from 147 reviews

This Sweet Harmony Honey Glazed Corn casserole blends the creamy sweetness of whole kernel and cream-style corn with rich cream cheese and sour cream. Topped with a crunchy, cheesy panko crust baked to golden perfection, the dish is finished with a luscious honey butter glaze for a delicious balance of savory and sweet. Perfect as a comforting side for family dinners or holiday feasts.

Ingredients

Main Corn Mixture

  • 2 (15-ounce) cans whole kernel corn, drained
  • 1 (14.75-ounce) can cream-style corn
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted (for casserole)
  • 1 large egg, beaten
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Topping

  • 1 cup panko breadcrumbs
  • 1/2 cup grated sharp cheddar or Monterey Jack cheese
  • 1/4 cup unsalted butter, melted (for topping)

Honey Glaze

  • 1/2 cup honey
  • 2 tablespoons unsalted butter
  • 1 tablespoon water
  • Pinch of sea salt

Garnish (Optional)

  • Fresh chives, chopped
  • Fresh thyme or parsley sprig

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to ensure the casserole doesn’t stick.
  2. Combine Corn: In a large mixing bowl, add the well-drained whole kernel corn along with the cream-style corn, mixing gently to combine.
  3. Add Dairy and Seasonings: To the corn mixture, add the softened cream cheese, sour cream, 1/2 cup melted butter, beaten egg, granulated sugar, vanilla extract, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Stir everything together until fully incorporated.
  4. Mix Smoothly: Thoroughly mix the ingredients until the mixture is smooth and lump-free, ensuring an even texture throughout the casserole.
  5. Transfer to Baking Dish: Pour the creamy corn mixture evenly into the prepared baking dish, spreading it out to the edges.
  6. Prepare Topping: In a separate bowl, combine the panko breadcrumbs and grated cheese. Drizzle the 1/4 cup melted butter over the mixture and toss gently with a fork until the crumbs are evenly coated with butter.
  7. Add Topping: Sprinkle the buttery panko and cheese mixture evenly over the top of the corn mixture in the baking dish to create a crispy crust.
  8. Bake the Casserole: Place the dish in the oven and bake for 30-35 minutes, until the casserole is bubbly around the edges and the topping turns a deep golden brown. If the topping browns too fast, cover loosely with foil for the last 10-15 minutes. Remove from oven and set on a wire rack to cool slightly.
  9. Make Honey Glaze: While the casserole rests, combine honey, 2 tablespoons unsalted butter, water, and a pinch of sea salt in a small saucepan over medium-low heat. Stir constantly until the butter is melted and the glaze is smooth and drizzly. Remove from heat immediately.
  10. Glaze and Garnish: Drizzle the warm honey glaze generously over the hot casserole. Sprinkle chopped fresh chives or add a sprig of thyme or parsley on top for a fresh, herbal touch. Allow the casserole to rest for another 5-10 minutes for flavors to meld before serving warm.

Notes

  • Ensure the whole kernel corn is well-drained to prevent a watery casserole.
  • If the breadcrumb topping browns too quickly, tent lightly with foil to avoid burning.
  • You can substitute cheddar with Monterey Jack or a mild cheese of your choice.
  • For a dairy-free version, try using vegan cream cheese and butter alternatives.
  • Fresh herbs like chives and thyme add nice contrasting fresh flavors but are optional.

Find it online: https://oliviabakes.com/honey-glazed-corn-casserole-recipe/