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Creamy Honey Butter Corn Casserole

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A rich, creamy, and slightly sweet side dish made with corn, butter, honey, and cheddar cheese. This easy-to-make casserole is a crowd-pleaser perfect for holidays and family dinners.

Ingredients

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  • 2 cups corn kernels (fresh, frozen/thawed, or drained canned creamed corn)
  • 1/2 cup (1 stick) unsalted butter
  • 3 tablespoons honey
  • 1/2 cup heavy cream
  • 2 large eggs, room temperature
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup shredded cheddar cheese
  • 2 stalks green onions, finely chopped
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×9 inch baking dish.
  2. Prepare the corn: If using fresh, cut kernels off the cob. If using frozen, thaw and drain well. Pat dry with a paper towel to remove excess moisture.
  3. In a small saucepan over low heat, melt the butter and stir in the honey until combined. Remove from heat and let cool slightly.
  4. In a mixing bowl, whisk together the heavy cream, warm butter-honey mixture, and eggs until uniform and slightly frothy.
  5. Add the flour, baking powder, salt, and pepper to the wet mixture. Whisk until just combined; do not overmix.
  6. Fold in the drained corn kernels and shredded cheddar cheese using a spatula.
  7. Stir in the chopped green onions.
  8. Pour the mixture into the prepared baking dish and smooth the top.
  9. Bake for 30-35 minutes until edges are golden brown and the center is set but slightly jiggly.
  10. Let rest for 5-10 minutes before serving to allow the casserole to set.

Notes

Ensure corn is well-drained to prevent a watery casserole. Use room temperature eggs to prevent curdling. Shred your own cheese for better melting. Can be made ahead and refrigerated for up to 24 hours before baking.

Nutrition

Keywords: corn casserole, honey butter corn, holiday side dish, easy casserole, Thanksgiving side, creamy corn

Find it online: https://livelybite.com/creamy-honey-butter-corn-casserole-best-easy-side-dish/