Description
This Honey-Glazed Corn Casserole features a sweet and savory blend of whole kernel corn, honey, and sour cream, topped with a crispy Parmesan and mozzarella cheese crust. Baked to golden perfection, it’s a comforting side dish perfect for family dinners or holiday gatherings.
Ingredients
Scale
Corn Mixture
- 2 cans whole kernel corn, drained
- 1 box Jiffy corn muffin mix (about 8.5 oz)
- 1 cup sour cream
- 1/2 cup butter, melted
- 1/2 cup honey
Cheese Topping
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully heat while you prepare the casserole.
- Prepare the Corn Mixture: In a large mixing bowl, combine the drained whole kernel corn, Jiffy corn muffin mix, sour cream, melted butter, and honey. Stir thoroughly until the mixture is smooth and all ingredients are evenly incorporated.
- Transfer to Baking Dish: Grease a baking dish with butter or non-stick spray. Pour the corn mixture into the dish and spread it out evenly using a spatula to ensure uniform cooking.
- Top with Cheese: Evenly sprinkle the grated Parmesan cheese and shredded mozzarella cheese over the top of the corn mixture, creating a flavorful and crispy crust.
- Bake the Casserole: Place the baking dish in the preheated oven. Bake for 40 to 45 minutes, or until the casserole is golden brown on top and bubbly around the edges.
- Serve: Remove from the oven and allow the casserole to cool for a few minutes before serving. Enjoy this rich, cheesy, and slightly sweet side dish warm.
Notes
- This casserole pairs wonderfully with roasted meats and works well as a holiday side dish.
- For a spicier twist, add a pinch of cayenne pepper or diced jalapeños to the corn mixture.
- Ensure the corn is well drained to avoid a watery casserole.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
