Honey Butter Corn Casserole
One bite of this Honey Butter Corn Casserole and everyone will be asking for the recipe. It is easy, affordable, and so delicious.
A box of Jiffy corn muffin mix, whole kernel corn, creamed corn, sour cream, butter, and honey bake into a golden, fluffy, spoonable side that is somewhere between cornbread and corn pudding. A brush of honey butter on top makes it extra irresistible.
Why You’ll Love This Honey Butter Corn Casserole
- 10 minutes of prep: one bowl and a whisk.
- Sweet and buttery: honey takes classic corn casserole up a notch.
- Holiday staple: perfect for Thanksgiving, Christmas, and potlucks.
- Budget friendly: pantry staples you probably have.
Honey Butter Corn Casserole Ingredients
Jiffy Corn Muffin Mix
The easy base that gives it that classic cornbread flavor.
Whole Kernel and Creamed Corn
Double corn for texture and creamy body. Drain the whole kernel corn.
Sour Cream and Eggs
They keep the casserole moist and help it set.
Butter and Honey
The honey butter flavor that makes this version special.
Green Onions
A fresh, savory touch that balances the sweetness.
Good to Know: This casserole is vegetarian. Jiffy mix contains wheat, so it is not gluten-free.
How to Make Honey Butter Corn Casserole
Step 1: Prep
Preheat the oven to 350°F and grease an 8×8 baking dish.
Step 2: Mix the Wet Ingredients
Whisk together the eggs, butter, sour cream, creamed corn, whole kernel corn, and honey.
Step 3: Add the Mix
Add the Jiffy mix and green onions and stir until just combined. Spread into the baking dish.
Step 4: Bake
Bake for 50 to 60 minutes until golden and a toothpick in the center comes out clean. Cover with foil if it browns too quickly.
Step 5: Honey Butter Finish
Optional: brush the warm top with melted butter mixed with honey.
Carly’s Expert Tips
- Don’t overmix. Stir just until combined for a fluffy texture.
- Test the center. The edges set first, so check the middle.
- Let it rest. Cool for 10 minutes so it slices cleanly.
- Sweeter or savory. Increase the honey for sweeter, or add cheese for savory.
Make It Your Own
- Cheesy: Stir in a cup of shredded cheddar.
- Spicy: Add diced jalapeños or a pinch of cayenne.
- Bacon: Fold in crumbled bacon.
- Bigger batch: Double it in a 9×13 and add baking time.
Make-Ahead and Meal Prep: Mix the casserole up to a day ahead, cover, and refrigerate. Bake before serving, adding a few minutes since it starts cold.
What to Serve With Honey Butter Corn Casserole
It is perfect with holiday ham, roast turkey, fried chicken, BBQ ribs, pulled pork, and chili.
Storing and Reheating
Fridge: Cover and refrigerate for up to 4 days.
Reheat: Warm in a 350°F oven or microwave until hot.
Freezer: Freeze for up to 2 months and thaw overnight.
What People Ask About Honey Butter Corn Casserole
Can I use a different brand of corn muffin mix?
Yes, another brand works, but sweetness may vary.
Why is my corn casserole runny?
It likely needs more baking time. Check that the center is set.
Can I make corn casserole ahead?
Yes. Assemble the day before and bake when ready.
Can I use melted butter?
Yes. Melted or diced butter both work.
Honey Butter Corn Casserole
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.
Nutrition
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.
