Honey Glazed Corn Casserole (Print Version)

Tender corn kernels in a creamy honey-glazed custard, baked until golden with cheddar cheese.

# Recipe Ingredients:

01 - 3 cups corn kernels, fresh or frozen and thawed

02 - 1 cup whole milk

03 - ½ cup sour cream

04 - 4 tablespoons unsalted butter, melted

05 - 1 cup shredded cheddar cheese

06 - 2 large eggs

07 - ½ cup all-purpose flour

08 - 1 teaspoon baking powder

09 - ½ teaspoon salt

10 - ¼ teaspoon black pepper

11 - ¼ cup honey

01 - Preheat oven to 350°F and generously grease a 2-quart casserole dish with butter or cooking spray.

02 - Whisk together eggs, milk, sour cream, melted butter, and honey in a large bowl until completely smooth and incorporated.

03 - Sift together flour, baking powder, salt, and black pepper in a separate bowl to ensure even distribution.

04 - Gradually stir dry ingredients into wet mixture, mixing until just blended and no dry pockets remain.

05 - Gently fold corn kernels and shredded cheddar cheese into the batter until evenly distributed throughout.

06 - Pour batter into prepared casserole dish, spreading evenly with a spatula and smoothing the top surface.

07 - Bake for 40 to 45 minutes until center is set, top is golden brown, and a knife inserted near the center comes out clean.

08 - Allow casserole to rest for 5 minutes before serving to let the custard set and make slicing easier.

01 -

The honey creates these beautiful caramelized pockets that people will fight over
It comes together in one bowl with zero fancy techniques
Leftovers reheat beautifully for breakfast the next morning

02 -

The center might still look slightly jiggly when you pull it out, but it will set as it rests
Using frozen corn? Thaw and pat it dry to prevent excess moisture
That golden crust forms best in the last 10 minutes so don't open the door too often

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