Description
A soft, creamy, honey-sweetened corn casserole made with whole kernel corn, cream-style corn, muffin mix, butter, and sour cream. A simple, crowd-pleasing side dish perfect for any meal.
Ingredients
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 1 box (8.5 oz) corn muffin mix
- 1 cup sour cream
- ½ cup melted butter
- 2 large eggs
- 3 tbsp honey, plus extra for glazing
- ½ tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9 baking dish.
- Whisk together eggs, sour cream, melted butter, and honey until smooth.
- Stir in whole kernel corn and cream-style corn.
- Add muffin mix and salt, folding gently until combined.
- Pour mixture into the prepared baking dish.
- Bake 45–55 minutes, until golden and set.
- Drizzle with extra honey while warm.
- Rest 10 minutes before serving.
Notes
- Don’t overmix—gentle folding keeps the casserole tender.
- Add cheddar cheese or jalapeños for a savory twist.
- Use maple syrup instead of honey for deeper flavor.
- Double the recipe for a crowd and bake in a 9×13 dish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes