Description
This Honey-Glazed Corn Casserole with a Crispy Parmesan Crust is a delightful side dish that combines the sweetness of corn with a savory Parmesan topping, creating a perfect balance of flavors and textures.
Ingredients
Scale
For the Corn Casserole:
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 tablespoons honey
- 2 large eggs
- 1 box (8.5 ounces) Jiffy cornbread mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Parmesan Crust:
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted (for topping)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Corn Mixture: In a large bowl, combine whole kernel corn, creamed corn, sour cream, melted butter, honey, eggs, cornbread mix, salt, and pepper. Stir until well blended, then pour into the prepared dish.
- Make the Parmesan Crust: In a small bowl, mix Parmesan cheese, panko breadcrumbs, and 2 tablespoons melted butter. Sprinkle evenly over the casserole.
- Bake the Casserole: Bake for 40–45 minutes, or until golden brown and set in the center.
- Serve: Let cool slightly before serving.
Notes
- For a touch of heat, add 1 diced jalapeño to the batter.
- This casserole pairs perfectly with holiday meals, barbecue, or roasted chicken.
- Leftovers can be refrigerated and reheated in the oven for the best texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
