Description
A creamy, slightly sweet corn bake that’s perfect for holiday tables, potlucks, or weeknight dinners. This version gets a sticky-sweet lift from honey and comes together with pantry staples.
Ingredients
Scale
- 1 (15 oz) can creamed corn
- 1 (15 oz) can whole kernel corn, drained
- 1 (8 oz) packet corn muffin mix (for example, Jiffy)
- 1/2 cup sour cream
- 1/2 cup (1 stick) butter, melted and cooled slightly
- 1/4 cup honey
- 1 large egg, beaten
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C). Generously grease an 8×8-inch baking pan.
- In a large bowl, stir together the creamed corn and the drained whole-kernel corn until evenly combined.
- Add the corn muffin mix to the bowl and gently fold it in.
- Mix in the sour cream, then pour in the melted butter.
- Drizzle the honey over the batter and add the beaten egg. Season with salt and pepper.
- Stir everything until the mixture is just combined — don’t overwork it. A few small lumps are fine.
- Transfer the batter to the prepared dish, smoothing the top so it bakes evenly.
- Bake for about 45–50 minutes, or until the center sets and a toothpick comes out clean. If the top is browning too fast, tent loosely with foil.
- Let the casserole rest for 10–15 minutes before cutting and serving warm.
Notes
- Easy Upgrades & Flavor Twists
- Cheesy: Fold in 1/2 cup shredded cheddar or Monterey Jack for melty richness.
- Spicy: Stir 1–2 tablespoons chopped jalapeño into the batter for a mild kick.
- Smoky: Add 1/2 cup cooked, crumbled bacon for a savory contrast.
- Different corn: Swap in white corn or fresh kernels if you prefer a cleaner, sweeter corn flavor.
- Make-Ahead, Freezing & Reheating
- Make ahead: Assemble the batter, cover tightly, and refrigerate up to 24 hours. Let it sit 30 minutes at room temp before baking.
- Freeze: Cool completely, wrap tightly in plastic and foil, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm portions in a 350°F oven (covered) until heated through, or microwave for quick individual servings.
- Troubleshooting
- Too dry? Add an extra tablespoon or two of sour cream or a splash of melted butter to the batter.
- Too loose/runny? Make sure the canned whole corn was drained well. You can also stir in 1–2 tablespoons cornstarch to thicken.
- Top browning too fast? Cover loosely with foil for the remainder of the bake.
- Underbaked center? Increase bake time in 5–10 minute increments until a toothpick comes out clean.
- Sticking to the pan? Grease thoroughly or line the dish with parchment for easy removal.