This honey-glazed corn casserole has lived on my table for years as the dish everyone asks about after the first bite. I first made it on a chilly November afternoon when I wanted something comforting but not fussy; the sweet pop of whole-kernel corn, the creamy tang of sour cream, and a whisper of honey lifted the ordinary into something memorable. The crispy Parmesan crust that forms on top adds a savory, almost nutty contrast that keeps people scraping the edges of the baking dish.

I discovered the perfect balance of textures after a few experiments: using canned whole-kernel corn for consistent sweetness and bite, Jiffy corn muffin mix for structure and a touch of cornmeal flavor, and a generous grating of Parmesan to create a thin, crunchy top. This casserole is forgiving — it’s perfect for busy weeknights, but it also shines at potlucks and family gatherings. I always bring a spatula because it disappears fast.

Ingredients

• 2 cans whole-kernel corn, drained: Canned corn keeps texture consistent and adds a bright sweetness. Look for brands with minimal added salt; drain thoroughly to avoid excess liquid. If using frozen corn, thaw and pat dry first.
• 1 box Jiffy corn muffin mix (8.5 oz): This box mix provides the right cornmeal-to-flour ratio to set the casserole without turning it cakey. If you prefer a finer bite, sift the mix once before stirring.
• 1 cup sour cream: Full-fat sour cream gives creaminess and a subtle tang that balances the honey. Brands like Daisy or Breakstone’s give a reliably thick texture.
• 1/2 cup butter, melted (1 stick): Melted butter enriches the batter and helps create a tender crumb. Use unsalted butter if you want tighter control over seasoning.
• 1/2 cup honey: Use a runny, mild honey (clover or wildflower) for gentle sweetness that caramelizes lightly in the oven.
• 1 cup grated Parmesan cheese: Freshly grated Parm (Parmesan-Reggiano style) is essential for the crisp, nutty crust — avoid pre-shredded varieties for this topping.
• 1/2 cup shredded mozzarella cheese: Adds a mild, melty layer beneath the Parmesan for creaminess and a bit of stretch; pre-shredded is acceptable here.

Instructions

Step 1 — Preheat and prep:Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray. Preheating ensures the center sets evenly while the top browns gradually.Step 2 — Combine the base:In a large mixing bowl, stir together the drained corn, Jiffy corn muffin mix, 1 cup sour cream, 1/2 cup melted butter, and 1/2 cup honey. Mix just until combined — overmixing can make the texture tough. Visually, the batter should be thick but spoonable, with corn kernels suspended evenly.Step 3 — Transfer to baking dish:Pour the mixture into the prepared 9x13-inch dish and smooth the top with a spatula so the surface is even. An even surface encourages uniform browning and a consistent set in the middle.Step 4 — Add cheeses:Sprinkle 1 cup grated Parmesan evenly across the top, followed by 1/2 cup shredded mozzarella. The Parmesan will form the crisp crust while the mozzarella melts underneath for creaminess.Step 5 — Bake and check doneness:Bake for 40–45 minutes at 350°F (175°C) until the casserole is set and the top is golden and bubbly. A toothpick inserted into the center should come out mostly clean with a few moist crumbs, and the edges will pull away slightly from the dish.

Storage Tips

Cool the casserole completely before covering it tightly with foil or transferring to an airtight container. Store in the refrigerator for up to 4 days; reheat individual portions in the microwave for 60–90 seconds, then pop in a hot oven (350°F / 175°C) for 10 minutes to restore crispness. For freezing, wrap the entire dish in two layers of foil or transfer servings to freezer-safe containers; label with the date and use within 3 months. When reheating from frozen, bake covered at 350°F (175°C) for 30–40 minutes, remove foil, and bake another 10–15 minutes until bubbly and crusty.

Ingredient Substitutions

If you prefer a lighter tang, swap half the sour cream for plain Greek yogurt (same volume). For a gluten-free version, use a gluten-free corn muffin mix in place of the Jiffy box (measure equivalently; you may need to add 1–2 tablespoons of milk if the batter seems too stiff). Replace butter with melted coconut oil for a dairy-free fat, but note that the flavor and crust will change; also switch cheeses to dairy-free alternatives if avoiding dairy completely. To reduce sweetness, cut the honey to 1/4 cup and increase sour cream by 2 tablespoons to preserve moisture.

Serving Suggestions

Serve warm as a side alongside roasted turkey, glazed ham, or grilled chicken. Garnish with a few sprigs of chopped chives or parsley for color and a slight onion note. For a brunch twist, top warm squares with a dollop of sour cream and a sprinkle of smoked paprika. Pair with crisp green salads or steamed green beans to cut through the richness. For potlucks, slice into squares and serve with a small spatula so guests can get both the crunchy edge and the softer center.

Cultural Background

This style of corn casserole is classic American comfort fare, with roots in Southern and Midwestern kitchens where canned corn and boxed mixes became pantry staples in the 20th century. Combining convenience items like canned corn and muffin mixes with fresh dairy created an approachable dish that could easily feed a crowd. The addition of honey leans into the South’s love of balancing sweet and savory, while the Parmesan topping is a modern, slightly European twist that adds a toasted umami finish.

Seasonal Adaptations

In summer, swap canned corn for 3 cups of fresh, cut kernels sautéed briefly to concentrate sweetness. In winter, add a pinch of ground nutmeg and swap honey for maple syrup for cosy seasonal flavors. For autumn holiday tables, fold in 1/2 cup cooked, finely chopped roasted butternut squash to introduce an earthy sweetness and pair beautifully with the Parmesan crust.

Meal Prep Tips

Assemble the casserole the night before and refrigerate uncovered for 15–30 minutes so the surface firms slightly; then cover and chill. Bake from cold and add an extra 5–10 minutes to the baking time if starting straight from the fridge. Portion into individual ramekins for grab-and-go lunches and freeze; these reheat quickly and are great for single servings. Use a sharp spatula to keep pieces intact when serving, and reserve the crunchy edge pieces for snacking.

Make this honey-glazed corn casserole your new go-to side: it’s easy, comforting, and reliably crowd-pleasing. Whether you’re serving a casual weeknight supper or a full holiday spread, the combination of creamy interior and crispy Parmesan top is a little bit nostalgic and a little bit elevated — exactly the kind of dish I love to bring to the table.