Description
A comforting tray-bake that balances corn’s natural sweetness with a warm honey finish. Stir in a drained small can of diced green chiles if you want a mild smoky heat.
Ingredients
Scale
- 1 (15.25 oz) can whole kernel corn, well drained
- 1 (14.75 oz) can cream-style corn
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup honey, plus extra for drizzling (optional)
- 1/2 cup unsalted butter, melted
- 1/3 cup finely chopped red bell pepper
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 large eggs, lightly beaten
- Fresh parsley, chopped, for garnish
Instructions
- Heat the oven to 350°F (180°C). Grease a casserole dish with butter or nonstick spray and set it aside.
- In a roomy mixing bowl, stir together the drained whole corn, cream-style corn, sour cream, shredded cheddar, honey, melted butter, and chopped red pepper until the mixture is even.
- In a separate bowl, whisk the cornmeal with the baking powder, garlic powder, a pinch of salt, and some black pepper. Slowly fold the dry mix into the corn mixture, combining until just mixed.
- Pour in the beaten eggs and fold gently until the batter comes together. Avoid overworking — you want a slightly lumpy, spoonable batter.
- Transfer the batter to the prepared dish and smooth the surface. Bake until the top turns golden and a toothpick inserted near the center comes out mostly clean, about 35–45 minutes depending on your oven.
- Remove from the oven and let rest about 5 minutes. If you like it sweeter, brush or drizzle a little extra honey across the top. Sprinkle with chopped parsley, slice, and serve warm.
Notes
Chef’s note: Drain the whole-kernel corn well to prevent the casserole from becoming watery. If the top darkens too quickly, tent the dish loosely with foil and finish baking until set.