Sweet Cornmeal Creamed Corn Casserole with Honey Butter
A rich, sweet cornbread-style casserole that combines cornmeal and flour with both whole kernel and creamed corn for incredible texture and corn flavor. The addition of sour cream creates extra moisture while honey butter drizzled on top adds a glossy, sweet finish. Perfect for potlucks, holiday gatherings, or as a comforting side dish with barbecue or roasted meats. This version stands out for its balanced sweetness and tender, almost custard-like interior that contrasts beautifully with the golden, slightly crispy edges.
Ingredients
- 1 ¼ cups cornmeal
- 1 cup all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- ¾ cup butter, melted
- 1 large egg
- 1 14.75 oz can corn, drained
- 1 14.75 oz can creamed corn, not drained
- 1 cup sour cream
- ¼ cup honey
- ¼ cup butter, melted
Instructions
- 1
Preheat oven to 325 degrees
- 2
Combine cornmeal, flour, sugar, baking powder, and salt in large mixing bowl and whisk until combined
- 3
Whisk milk, melted butter, egg, and sour cream in another bowl until well combined
- 4
Add drained corn and creamed corn to wet ingredients
- 5
Pour wet ingredients into dry ingredients and mix with spatula just until combined, keeping batter slightly lumpy
- 6
Pour batter into greased 8x8 or 9x9 baking dish or 12 greased muffin tins
- 7
Bake for 20-25 minutes until golden brown on edges and toothpick inserted in center comes out clean
- 8
Let cool slightly, then stir together honey and melted butter and drizzle over casserole
Tips
Don't overmix the batter - slight lumps ensure a tender texture rather than tough casserole.
Grease your baking dish well to prevent sticking, especially around the edges where the casserole tends to brown.
Check doneness with a toothpick in the center - it should come out clean or with just a few moist crumbs.
Good to Know
Cover and refrigerate up to 3 days. Reheat in 325F oven until warmed through.
Can be assembled up to 1 day ahead and refrigerated before baking. Add 5-10 minutes to baking time if cold.
Serve warm as a side dish. Cut into squares for easy serving.
Common Mistakes
Avoid overmixing to prevent tough, dense texture.
Don't skip draining the whole kernel corn or casserole will be too wet.
Use proper oven temperature to avoid burning edges before center cooks through.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this in muffin tins instead?
Yes, divide batter among 12 greased muffin cups and bake for 15-20 minutes until golden and toothpick comes out clean.
What if I don't have creamed corn?
Blend half the drained corn with 2 tablespoons milk until chunky, then add to recipe as creamed corn substitute.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat individual portions in microwave or warm whole dish in 325F oven.