Can I use fresh or frozen corn instead of canned?

Yes, you can! Replace canned whole kernel corn with 1½ cups of fresh or thawed frozen corn. For creamed corn, you'll need to make a quick homemade version by blending 1 cup of corn with ½ cup milk and 1 tsp cornstarch until slightly thickened.

What type of honey is best for this recipe?

Mild, golden honey works beautifully here — especially wildflower or clover. Darker honeys like buckwheat have a bolder flavor and may overpower the corn. Raw local honey adds freshness and aroma.

Can I bake this in a cast iron skillet?

Absolutely. A well-seasoned 10- or 12-inch cast iron skillet adds crispy edges and rustic charm. Just make sure to preheat the skillet slightly and grease well before pouring in the batter.

Is honey-glazed corn casserole gluten-free?

Not by default, since corn muffin mix typically contains wheat. However, you can make it gluten-free by using a certified gluten-free corn muffin mix (like Bob’s Red Mill) and checking all your canned goods for hidden gluten.

Honey-Glazed Corn Casserole Recipe: 5-Star Comfort Side Dish

Name: Honey-Glazed Corn Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 can (15 oz) whole kernel corn, drained; 1 can (15 oz) creamed corn; 1 box (8.5 oz) corn muffin mix; 1 cup sour cream; 1/2 cup melted butter; 2 large eggs; 1/3 cup honey; ½ tsp salt (optional)

Ingredients

Scale

1 can (15 oz) whole kernel corn, drained

1 can (15 oz) creamed corn

1 box (8.5 oz) corn muffin mix

1 cup sour cream

1/2 cup melted butter

2 large eggs

1/3 cup honey

½ tsp salt (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a large bowl, combine all ingredients except honey and stir just until mixed.

3. Pour mixture into prepared baking dish and smooth the top.

4. Drizzle honey across the top in a zigzag pattern.

5. Bake uncovered for 45–50 minutes, or until golden brown and set.

6. Let rest for 10–15 minutes before serving.

Notes

For extra flavor, fold in shredded cheddar or chopped jalapeños.

Store leftovers in the fridge up to 4 days and reheat at 300°F.

Author: Chef Saly
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 12g
Sodium: 420mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg