Description
This Honey-Glazed Corn Casserole features a creamy, sweet corn base enhanced with sour cream and honey, topped with a deliciously crispy Parmesan and panko breadcrumb crust. Perfect as a comforting side dish, it combines a tender, moist interior with a golden, crunchy topping, ideal for holiday meals or family dinners.
Ingredients
Scale
Main Ingredients
- 1 tablespoon unsalted butter (for greasing)
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can creamed corn
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup honey
- 1/4 cup melted unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Dry Ingredients
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Toppings
- 1 cup shredded Parmesan cheese (divided)
- 1/4 cup panko breadcrumbs
Instructions
- Preheat and prepare the baking dish. Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with 1 tablespoon of unsalted butter to prevent sticking and ensure easy serving.
- Mix the wet ingredients. In a large mixing bowl, combine the drained whole kernel corn, creamed corn, 2 large eggs, 1/2 cup sour cream, 1/4 cup honey, 1/4 cup melted unsalted butter, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir thoroughly until the mixture is well blended and smooth.
- Combine dry ingredients. In a separate bowl, whisk together 1/2 cup cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon baking soda until evenly mixed.
- Incorporate dry into wet ingredients. Gradually fold the dry mixture into the wet ingredients until fully incorporated, being careful not to overmix. Stir in half of the shredded Parmesan cheese (1/2 cup) to add richness and flavor throughout the casserole.
- Transfer to baking dish. Pour the combined mixture into the prepared 9×9-inch baking dish. Use a spatula to spread it evenly for uniform cooking.
- Prepare topping and apply. In a small bowl, mix the remaining 1/2 cup shredded Parmesan cheese with 1/4 cup panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole; this will create a crispy, golden crust when baked.
- Bake the casserole. Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the center is set and firm. The top should be golden brown and crisp to the touch.
- Cool before serving. Remove the casserole from the oven and let it cool for 5 to 10 minutes to allow it to set further and make serving easier and cleaner.
Notes
- For extra flavor, add chopped fresh herbs like thyme or chives to the batter before baking.
- You can substitute Greek yogurt for sour cream to lighten the dish or add a tangy twist.
- Ensure the corn is well drained to avoid excess moisture that can affect the casserole’s texture.
- This dish pairs well with roasted meats and fresh salads for a complete meal.
