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Honey Butter Corn Casserole

Honey Butter Corn Casserole

Trust me… One bite and everyone will be asking for this recipe. 😋 Easy, affordable, and so delicious.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 1/2 oz Jiffy corn muffin mix
  • 15 oz whole kernel corn drained
  • 15 oz creamed corn
  • 1 cup sour cream
  • 1/2 cup unsalted butter diced
  • 2 large eggs beaten
  • 1/4 cup honey
  • 1/4 cup sliced green onions

Method
 

  1. Preheat your oven to 350°F and grease an 8×8 baking dish.
  1. In a large bowl, whisk together the eggs, butter, sour cream, creamed corn, whole kernel corn, and honey. Mix well.
  1. Add the Jiffy mix and green onions. Mix until just combined.
  1. Spread the mixture into the prepared baking dish and smooth the top.
  1. 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.
  1. 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.