Honey Butter Corn Casserole
Trust me… One bite and everyone will be asking for this recipe. 😋 Easy, affordable, and so delicious.
Honey Butter Corn Casserole FAQs
Can I use a different brand of corn muffin mix?
Yes, you can use another brand, but the texture and flavor may vary slightly from the original recipe.
Can I make this casserole ahead of time?
Yes, you can prepare the mixture ahead of time and refrigerate it. Bake it just before serving for the best results.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce or omit any additional salt in the recipe.
Can I freeze leftovers?
Yes, you can freeze leftovers. Allow the casserole to cool completely, then store it in an airtight container in the freezer for up to 2 months.
What can I serve with this casserole?
This casserole pairs well with roasted meats, grilled vegetables, or a fresh salad for a complete meal.
Honey Butter Corn Casserole
Trust me… One bite and everyone will be asking for this recipe. 😋 Easy, affordable, and so delicious.
Ingredients
Method
- Preheat your oven to 350°F and grease an 8×8 baking dish.
- In a large bowl, whisk together the eggs, butter, sour cream, creamed corn, whole kernel corn, and honey. Mix well.
- Add the Jiffy mix and green onions. Mix until just combined.
- Spread the mixture into the prepared baking dish and smooth the top.
- Bake for 50-60 minutes, until golden. Insert a toothpick in the center to test if it’s done; the toothpick should come out clean. If the top is browning too much, cover with foil.
- Optional: Brush the warm top with 1 tbsp melted butter mixed with 1 tsp honey before serving.
Notes
- For a sweeter casserole, you can increase the honey to 1/3 cup.
- If you prefer a spicier flavor, consider adding a pinch of cayenne pepper or diced jalapeños to the mixture.
- Let the casserole cool for a few minutes before serving to allow it to set properly.
