Description
This Honey-Glazed Corn Casserole features a creamy, sweet corn base enhanced with honey and topped with a crispy, golden Parmesan and panko breadcrumb crust. Perfect as a flavorful side dish, this casserole combines whole kernel and creamed corn with a tender cornmeal batter, baked to a golden finish. It’s ideal for holiday meals or cozy dinners, delivering a delightful balance of sweetness, savory notes, and texture.
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
Topping
- 1 cup shredded Parmesan cheese (divided)
- 1/4 cup panko breadcrumbs
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish with 1 tablespoon of unsalted butter to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the drained whole kernel corn, creamed corn, eggs, sour cream, honey, melted unsalted butter, salt, and black pepper. Stir well until all ingredients are thoroughly blended, creating a smooth, sweet-savory base.
- Combine Dry Ingredients: In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents and cornmeal for proper texture.
- Incorporate Dry into Wet: Gradually fold the dry ingredient mixture into the wet ingredient mixture until fully incorporated and smooth. Then, stir in half (1/2 cup) of the shredded Parmesan cheese to add a rich, cheesy flavor throughout the casserole.
- Assemble Casserole: Pour the batter evenly into the prepared baking dish, smoothing the surface with a spatula for even cooking.
- Prepare Topping: In a small bowl, mix the remaining 1/2 cup shredded Parmesan cheese with 1/4 cup panko breadcrumbs. Evenly sprinkle this mixture over the top of the casserole to create a crispy, golden crust.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the center is set and the top is golden brown and crisp.
- Cool and Serve: Remove from the oven and let the casserole cool for 5 to 10 minutes before serving to allow it to set for clean slices and best flavor.
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 for a tangier taste and slightly lighter texture.
- Ensure the corn is well drained to avoid a watery casserole.
- Use freshly grated Parmesan for the best texture and flavor in the topping.
