Ingredients
Scale
- 1 (15 ounce) can creamed corn
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup melted butter
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup honey
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 8×8 inch baking dish.
- In a large bowl, combine creamed corn, drained whole kernel corn, sour cream, melted butter, flour, sugar, baking powder, and salt. Mix well until all ingredients are fully incorporated.
- Pour the corn mixture into the prepared baking dish, spreading evenly.
- In a small bowl, whisk together honey and milk. Drizzle the honey mixture evenly over the corn casserole.
- Bake in the preheated oven for 25-30 minutes, or until golden brown and set. A toothpick inserted into the center should come out clean.
- Let cool slightly before serving. Garnish with fresh parsley, if desired.
Notes
For a richer flavor, use brown sugar instead of granulated sugar. To add a savory element, sprinkle a pinch of smoked paprika on top before baking. This casserole can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. If you don’t have sour cream, plain Greek yogurt can be substituted.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg