Description
A creamy, sweet, and savory corn casserole made with fresh corn, sour cream, cheddar cheese, and a rich honey glaze. Perfect as a holiday side or comforting weeknight dish.
Ingredients
2 cups fresh corn kernels (or 1 can of corn, drained)
1 cup creamed corn
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup honey
1/2 cup unsalted butter, melted
1 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 large eggs, beaten
1 cup cooked ground beef (optional)
Chopped chives or parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine corn kernels, creamed corn, sour cream, cheddar cheese, honey, and melted butter. Mix well.
- In a separate bowl, whisk together cornmeal, baking powder, salt, pepper, and garlic powder.
- Gradually add dry mixture to the wet mixture, stirring until just combined.
- Fold in beaten eggs gently.
- If using ground beef, fold it into the mixture.
- Grease a 9×13-inch baking dish and pour in the batter evenly.
- Bake for 35–40 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool slightly, garnish with chives or parsley if desired, then cut into squares and serve.
Notes
- Use gluten-free cornmeal if you want the dish to be gluten-free.
- Frozen corn can be used instead of fresh, but thaw and drain first.
- For a spicier kick, add jalapeños or cayenne pepper.
- Substitute sour cream with Greek yogurt if preferred.
- Store leftovers in the fridge for 3–4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 slice (about 1/10 of casserole)
- Calories: 320
- Sugar: 15g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
