
A warm, buttery corn casserole sweetened with honey and baked to golden perfection—comforting, simple, and perfect for weeknights or holiday tables.

This Sweet Honey Cornbread Casserole is one of those recipes that has quietly become a family favorite in my home. I first made it on a rainy Sunday when pantry ingredients were all I had, and the sweet, tender crumbs combined with bursts of corn reminded everyone of both potluck dinners and cozy weekend mornings. It strikes the perfect balance between sweet and savory: honey and melted butter add a gentle sweetness, while the canned corn and Jiffy cornbread mix give it a familiar homestyle texture. It’s comforting without being heavy, and it travels well from oven to table.
I discovered how reliably crowd-pleasing this dish is the first time I brought it to a neighborhood potluck. Plates came back clean and neighbors asked for the recipe. I like to serve it slightly warm with a dab of butter and an extra drizzle of honey. The edges turn golden and a little crisp, while the center remains moist and spoonable. It’s a recipe that works for weeknight dinners and holiday spreads alike, and it’s forgiving enough for new cooks to get right on the first try.
From my experience, the simple substitutions and hands-off baking make this a go-to when I need comfort food without fuss. My children love tearing off warm squares with butter, and friends appreciate that it’s easy to scale up to a 9x13 pan for larger gatherings. The first time my grandmother tried it she said it tasted like the cornbread she remembered from family reunions, which is high praise in our house.
My favorite thing about this dish is how adaptable it is. I’ve made it for last-minute potlucks, holiday sides, and even as a slightly sweet breakfast served with coffee. Family members often argue over the corner pieces because they get that perfect, slightly crisp edge that’s almost candy-like when drizzled with extra honey.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap the cooled casserole tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350 degrees Fahrenheit oven for 10 to 15 minutes until warmed through. For single servings, reheat in the microwave for 30 to 60 seconds, though oven reheating preserves the edge texture better.
If you prefer less dairy, substitute plain unsweetened Greek yogurt for the sour cream at a 1:1 ratio; the texture will be slightly tangier and denser. For a gluten-free version, use a gluten-free cornbread mix specifically formulated for baking in place of Jiffy, but note that the structure will be slightly different. If canned creamed corn is unavailable, blend a cup of drained corn kernels with 2 to 3 tablespoons of milk for a quick homemade creamed corn alternative.
This casserole pairs beautifully with roasted chicken, pulled pork, or a simple green salad dressed with citrus vinaigrette. For brunch, serve alongside scrambled eggs and crisp bacon. Garnish with a pat of butter, a drizzle of honey, or thinly sliced scallions for a savory contrast. For a festive table, add roasted cherry tomatoes or a citrus-herb salad to cut through the sweetness.
This style of corn casserole is rooted in Southern American home cooking where cornmeal and canned corn have long been staples. Versions vary widely across households and regions, with some adding sour cream, others using cream-style corn for moisture, and many families including a touch of sugar or honey for sweetness. It’s a dish that speaks to practicality—using shelf-stable pantry goods to create a comforting, shareable side.
In summer, substitute fresh grilled corn kernels for the canned corn to add brightness and a smoky note, and reduce the honey slightly. During cooler months, fold in a half cup of roasted diced sweet potato for heartiness, or a handful of shredded cheddar for a savory twist at holiday meals. The recipe scales well: double the ingredients for a 9x13 pan for Thanksgiving or other large gatherings.
To prepare ahead, assemble the casserole in the baking dish, cover tightly, and refrigerate for up to 24 hours. Bring to room temperature for 30 minutes before baking, or add 5 to 8 minutes to the bake time if baking straight from the fridge. Portion into single-serving containers for grab-and-go reheating, and label with date if freezing. Use metal pans when baking from frozen to help edges brown properly.
This Sweet Honey Cornbread Casserole is a small ritual of warmth: simple to make, generous in flavor, and easy to make your own. Whether it’s a weeknight side or a holiday presence, I hope it finds a place on your table and becomes a beloved repeat performance.
Drain the can of corn kernels well to prevent a watery casserole and help it set properly.
Use room-temperature egg and sour cream for a smoother batter and even bake.
If the surface browns too quickly, tent loosely with foil for the last 10 minutes of baking.
For crispier edges, bake in a metal 8x8 pan instead of glass.
This nourishing sweet honey cornbread casserole recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. You can assemble the casserole and refrigerate it covered for up to 24 hours. When baking from cold, add 5 to 8 minutes to the bake time.
Wrap cooled portions tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
This Sweet Honey Cornbread Casserole recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350 degrees Fahrenheit and position the rack in the center for even baking.
Whisk together melted butter and the large egg until smooth. Add the sour cream and honey and whisk until fully combined.
Fold in the cream style corn, drained corn kernels, and the cornbread mix. Stir until just combined to avoid overworking the batter.
Grease an 8x8 inch pan, transfer the batter, and bake at 350 degrees Fahrenheit for 45 to 50 minutes until the edges are golden and a toothpick comes out mostly clean.
Let the casserole cool for about 10 minutes before serving. Serve warm with butter and an optional drizzle of honey.
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This recipe looks amazing! Can't wait to try it.
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