Pull Up a Chair: How I Fell For Honey-Glazed Corn Casserole

Alright, friend—imagine it’s mid-November, and it’s so chilly you can see your breath on the window glass. That’s always when my hands seem to just reach for corn (canned, frozen, doesn’t matter, as long as it’s around). I first made this honey-glazed corn casserole when my neighbor Pat—she’s got that Boston sense of humor—dropped off her cornbread recipe next to a jug of local honey. I figured, why not mash the two ideas together? I messed up the first go (used way too much honey; my kitchen ended up stickier than a beehive in July) but the second time I hit pay dirt. This recipe’s been on my holiday table, rainy days, and those ‘what’s-for-dinner’ Mondays ever since. And once, my cat somehow managed to snag a bite—jury’s still out if he liked it, but he came back for seconds, so draw your own conclusions.

Why I Keep Coming Back to This Recipe

I honestly make this when I need something cozy but not boring—sweet and a bit rustic. My family goes absolutely bonkers for it around Thanksgiving (and, for some mysterious reason, on random Tuesday nights?). If it’s a potluck situation, someone always whispers, "Are you bringing that corn thing?" (which so far hasn’t annoyed me, though my signature’s getting suspiciously expected). The honey glaze gives it this just-right sweet note, and—if I’m honest—sometimes baking is my therapy after a rough day. Only thing, I used to HATE mixing the batter by hand, but then my cousin gifted me a hand mixer that’s older than most of my furniture, and let me tell ya, game-changer (as long as you don’t mind a slightly vintage cord situation).

What You’ll Need (With My Occasional Opinions)

2 cups whole corn kernels (canned is fine, but I sometimes grab frozen; just thaw ‘em out first)
1 cup creamed corn (my grandmother would say only homemade, but I’ve grabbed store-brand in a pinch, too)
2 large eggs (fresh if you’ve got ‘em, or whatever’s lurking in the fridge)
⅓ cup honey (local is best—shout out to Honey.com—but supermarket honey totally works)
½ cup unsalted butter, melted (I’m team butter, but honestly, margarine will sub in if needed)
1 cup sour cream (Greek yogurt in a bind, though I think the tang lifts it up more than expected)
½ cup cornmeal (fine or medium grind; on second thought, skip coarse unless you want extra crunch)
½ cup shredded cheddar cheese (optional, but my nephew swears it’s mandatory)
1 teaspoon salt
½ teaspoon black pepper (or a healthy pinch; taste as you go if you like things peppy)

Let’s Get Cooking—No Need for Perfection

Preheat your oven to 350°F (175°C). If you remember—otherwise, you’ll just bake it a bit longer. Grease a medium casserole dish (I use a 2-quart). In a pinch, I’ve layered foil in a lasagna pan. Yes, really.
Mix whole corn, creamed corn, eggs, honey, melted butter, and sour cream in a big bowl. No need for fancy arm-work—just blend until it looks all golden and a little wet. This is usually where I sneak a teeny taste; just watch the raw egg situation.
Stir in the cornmeal, salt, and pepper. If you’re adding that cheese, chuck it in now. Batter will look a bit like a weirdly chunky cake mix. Don’t worry; it’s supposed to be a bit lumpy—totally normal.
Pour the batter into your greased dish. Try not to eat half the bowl on the way. Bake uncovered for 45-55 minutes, until the top is set and just starting to turn golden around the edges. Sometimes mine takes longer (different oven moods?), so if it jiggles a bit in the middle after 50 minutes, just leave it in for another 5-10.
Last step: drizzle a little extra honey over the top while it’s hot, and let it cool for 10 minutes before serving, if you can resist. Though, just between us, I can almost never wait that long.

If You’re Wondering—Here’s the Stuff I Wish I’d Known

Baking in a glass dish makes the edges extra-crisp, but my favorite version came from a beat-up metal pan one Thanksgiving. Don’t ask me why.
Store-bought creamed corn works, but if you happen to have leftovers from a homemade creamed corn, it hits different—maybe it’s nostalgia, maybe it’s just butter.
I once tried using maple syrup instead of honey. Not bad, but the casserole turned out darker and the flavor got a bit too rich (so if you’re feeling bold, go half-and-half maybe?)
If the top looks a little too brown, tent some foil over it for the last 10 minutes. Or, eat the crispy bits yourself, as a reward for your patience.

Wild Experiments—Some Good, One Not-So-Much

Things I’ve tried: Jalapeños for heat—fantastic. A handful of green onions—very yes. Swapping sour cream for low-fat yogurt? The flavor was good but the texture went from fluffy to, well, kind of gluey. Once, I tried tossing in sun-dried tomatoes for fun, but you know what? They just made things weird. Live and learn. If you have a fun idea, let me know—I’ll probably try it (with a backup pizza in the freezer just in case).

Equipment? Use What You’ve Got

I’ll admit I love my old casserole dish, but I’ve used roasting pans, oven-safe skillets—even a Pyrex loaf pan when that’s all I could find, and it still came out tasty. Mixing bowls are great. But honestly, I can mix in a big salad bowl if everything else is in the dishwasher (which, let’s be honest, is most days around here). If you don’t have a hand mixer, a wooden spoon and some elbow grease will get you pretty far.

How To Store Leftovers

If (and it’s a big if) you have leftovers, pop them in an airtight container in the fridge. They’ll be good for about three days, but honestly, in my house it never lasts more than a day—unless I hide it behind last week’s takeout. Sometimes I even think this casserole tastes better reheated the next day (the flavors mellow out, if you ask me). You can even freeze it, wrapped tight, though I’ve only done that once. Defrost, reheat, and add a fresh drizzle of honey—you’re golden.

This Is How I Love To Serve It

At Thanksgiving, this always sits next to the turkey, elbowing the mashed potatoes for space. But I also serve it with chili (try it!) or as a not-quite-breakfast on slow weekends, with coffee and too much butter. My uncle once topped his with crispy bacon—controversial, but honestly? Pretty tasty.

Things I Try Not To Mess Up (Anymore)

Don’t rush the baking. I once tried bumping up the oven temp, and I ended up with a nicely browned roof and a goopy mess inside. Be patient. (Or at least, don’t blame me if you’re not!)
Let it rest for a few minutes so it sets. Skipping this once lead to a spoonful of delicious slop, so now I just take a deep breath and give it time.
Taste your batter before baking if you’re experimenting. I once chucked in too much black pepper—yikes.

Questions I Actually Get (Or, Stuff People Ask at Potlucks)

Can I make this ahead? Yep, and actually I think it’s better the next day. Just reheat gently (microwave works).
I don’t have honey—what else can I use? Maple syrup sorta works; it gets richer. Agave’s okay in a pinch, but it’s sweeter, so I’d use less—learned that form experience.
Is this gluten-free? If you check your cornmeal and creamed corn labels, it can be. But do your own sleuthing—sometimes brands sneak in flour.
Can I go cheeseless? Sure—sometimes I skip the cheese and just add extra spices, like smoked paprika or cumin. Or (weirdly) a little dash of hot sauce for zing.
Can I double the recipe? Yep, but it might need a longer bake. I once did this for a family reunion and needed almost 75 minutes.
Is there a way to make it dairy-free? You could try using olive oil and a plant-based yogurt—just know it’ll change the flavor a bit. I’d love to hear how that turns out, by the way.

Sometimes, I read other recipes just for inspiration (or validation that yes, you really can put honey on corn and call it dinner). If you like food with stories, I recommend poking around Smitten Kitchen—she’s got the kind of writing that makes you hungry and happy at the same time.

And that’s my take on honey-glazed corn casserole. Serve it to folks you love, or just yourself—with a big ol’ mug of tea, because why not? Anyway, I hope it brings you as much coziness as it has me (and my mischievous cat).

Honey-Glazed Corn Casserole