Description
A sweet and buttery corn casserole that combines creamed corn and honey, perfect for Thanksgiving or potlucks.
Ingredients
Casserole Base
- 2 cups whole kernel corn, canned and drained or frozen and thawed
- 1 cup creamed corn (Helps achieve a creamy texture.)
- 1 box cornbread mix (8.5 ounces)
- 1 cup sour cream (Full fat is best, but light works too.)
- 2 large eggs (Helps everything set up.)
- 1/2 cup butter, melted (Plus additional for greasing.)
- 1/4 tsp salt (Just a pinch enhances the sweetness.)
Honey Butter Glaze
- 3 tbsp butter, melted (Adjust amount according to preference.)
- 3 tbsp honey (Add more for a sweeter glaze.)
Instructions
Preparation
- Preheat your oven to 350°F and lightly butter a 9×13 baking dish.
- In a big bowl, stir together the whole kernel corn, creamed corn, cornbread mix, sour cream, eggs, melted butter, and a pinch of salt.
- Pour the batter into your dish and smooth the top.
Baking
- Bake until it looks set and golden on top, usually around 40 to 50 minutes.
- While it bakes, mix the honey butter glaze by combining melted butter and honey.
- Brush or spoon the honey glaze over the casserole when it comes out warm.
Notes
You can mix the batter a day ahead and cover it in the fridge. Bake fresh on serving day, or reheat leftovers gently to avoid drying out.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American