Honey-Glazed Mini Corn Casseroles: A Twist on the Classic
These easy-to-make mini sweet corn casseroles are cozy, creamy, and baked to golden perfection with a touch of honey for a sweet, caramelized glaze. Made with pantry staples like corn muffin mix, creamed corn, whole corn kernels, sour cream, and butter, they come together all in one bowl. Baking them in individual ramekins gives you crispy edges and soft centers. Bonus: they’re make-ahead friendly and reheat beautifully.
Ingredients
- 1 can whole kernel sweet corn (drained (15 oz))
- 1 can cream-style sweet corn (14 oz)
- 1 1/2 cups cornbread and/or corn muffin mix (8 oz)
- 1/2 cup sour cream ((sub for plain yogurt))
- 1/4 cup melted unsalted butter ((1/2 stick; 4 tablespoons))
- 2 tablespoons raw honey plus more for drizzling on top
- Salt and pepper to taste
- Optional
Instructions
- 1
Preheat oven to 350 degrees F. Spray ramekins with cooking spray. Place them on baking dish for easy baking. Set aside.
- 2
In a bowl, add whole kernel corn, creamed corn, corn muffin mix, sour cream or yogurt, butter, honey, salt and pepper. Mix until well combined then transfer to the ramekins, filling each one evenly about 3/4 full.*
- 3
Drizzle a bit of honey on top of each ramekins. Bake for 45-55 minutes, or until golden brown. Serve immediately and enjoy!
Cook it from the original
This recipe comes from asassyspoon.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on asassyspoon.com