Honey-Glazed Corn Casserole
This Honey-Glazed Corn Casserole is SO DELICIOUS! A sweet, cheesy, buttery side with fresh corn and a golden honey glaze that's perfect for any meal.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk or fork
- 9x9-inch baking dish
- Spatula or wooden spoon
- Oven
Ingredients
- 2 cups corn kernels fresh or frozen
- 1 cup cornmeal
- 1 cup milk
- 2 large eggs
- 1/4 cup honey
- 1/4 cup unsalted butter melted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/4 cup chopped green onions
Instructions
- Begin by preheating your oven to 350°F (175°C). Lightly grease your 9x9-inch baking dish with butter or non-stick spray to prevent sticking and to give the casserole a beautiful crust.
- In a medium bowl, combine the cornmeal, baking powder, salt, and black pepper. Stir these dry ingredients together until evenly mixed.
- In a separate large bowl, whisk together the eggs, milk, melted butter, and honey until smooth and well combined.
- Slowly add the dry ingredients into the wet mixture, stirring gently to avoid overmixing. Then fold in the corn kernels, diced bell peppers, chopped green onions, and shredded cheddar cheese.
- Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 40-45 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Allow the casserole to cool for about 10 minutes before slicing. Enjoy warm as a side dish or a comforting snack.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat in oven or microwave.
- Freeze individual portions up to 2 months; thaw overnight before reheating.
- For a vegan version, substitute eggs with flax eggs, use plant-based milk and butter, and replace honey with maple syrup.
- Avoid overmixing batter to keep casserole light and fluffy.
- Use finely ground cornmeal to prevent dryness and ensure a moist, tender casserole.