Honey Glazed Corn Casserole (Printable Version)

Creamy baked corn with sweet honey glaze and cheddar cheese

# What You Need:

01 - 3 cups corn kernels, fresh or frozen, 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. Grease a 2-quart casserole dish with butter or cooking spray.

02 - In a large mixing bowl, whisk together eggs, milk, sour cream, melted butter, and honey until smooth and fully combined.

03 - In a separate bowl, stir together flour, baking powder, salt, and black pepper until evenly distributed.

04 - Gradually stir the dry ingredients into the wet mixture, whisking until no lumps remain and batter is smooth.

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

06 - Pour batter into prepared casserole dish and spread evenly with a spatula to smooth the surface.

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

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

01 -

The honey creates this incredible caramelized crust that people will think you spent hours perfecting
It works equally well for weeknight dinners or fancy holiday spreads

02 -

I once forgot to let it rest and served it immediately, which made the center slightly runny
The top will continue to darken slightly after you take it out of the oven

03 -

Room temperature ingredients blend more smoothly and create a better texture
Letting it rest for those five minutes before serving makes a huge difference in how it holds its shape