This Honey Glazed Corn Casserole with a Crispy Parmesan Crust is one of those comforting dishes that quickly became a family favorite. I first made it on a chilly November evening when I wanted something simple to bring to my sister s potluck. The combination of canned corn, Jiffy corn muffin mix, sour cream and a generous drizzle of honey created a custardy interior that everyone loved. The real magic happens on top where grated Parmesan melts and browns into a crackly crust while a little mozzarella adds that melty stretch that kids always notice.

I remember my nine year old niece sneaking slices straight from the cooling dish and declaring it better than pumpkin pie on that trip. It blends familiar pantry staples into a homey side that pairs with roasted turkey or grilled chicken equally well. Texturally it balances soft, spoonable corn with a crisp, golden top and subtle sweet notes from the honey. It is straightforward to make which makes it perfect for holidays and busy weeknight dinners when you want something impressive but not fussy.

Ingredients

• Whole kernel corn: Two 15 ounce cans drained. Look for good quality canned corn with firm kernels. Draining well prevents excess liquid and keeps the texture custardy rather than watery.
• Jiffy corn muffin mix: One box 8.5 ounce. This adds body and cornmeal flavor. If you prefer a coarser texture look for mixes labeled coarse ground but the classic mix gives the familiar sweet corn base.
• Sour cream: One cup full fat for best texture and tang. Full fat helps create a silky interior. Low fat will work but expect a slightly firmer set.
• Butter: One half cup melted. Use unsalted or lightly salted depending on taste. Butter adds richness and helps the top brown.
• Honey: One half cup. Choose a mild honey so it complements rather than overpowers. This provides a gentle sweet note that balances savory cheese.
• Grated Parmesan cheese: One cup tightly packed. Freshly grated Parmesan gives the crispiest, most flavorful crust. Pre grated works if needed but fresh produces better browning.
• Shredded mozzarella cheese: One half cup. Adds a touch of melty stretch and helps the crust bind. Use whole milk mozzarella for the best melt.

Instructions

Preheat the oven and prepare the dish: Set the oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking dish with butter or nonstick spray. Preheating ensures even baking and a predictable set time. If you use a different sized dish the baking time will change so use a 9 by 13 inch for the timings given. Combine the wet and dry elements: In a large mixing bowl combine the drained corn, the entire box of corn muffin mix, one cup sour cream, the melted half cup butter and one half cup honey. Fold gently until evenly incorporated but do not overmix because the corn muffin mix will continue to hydrate. Visual cue is a thick batter dotted with corn kernels. Transfer to baking dish and level: Pour the mixture into your prepared 9 by 13 inch dish and spread with a spatula so the surface is relatively even. Tap the dish briefly on the counter to release any large air pockets. An even thickness bakes consistently and prevents edges from drying out. Add the cheese topping: Sprinkle one cup grated Parmesan evenly across the top, then scatter the half cup shredded mozzarella. Press lightly so cheese adheres to the batter surface which helps the crust form and stay attached after baking. Bake and test for doneness: Bake at 350 degrees Fahrenheit for 40 to 45 minutes. You are looking for the center to be set with a slight jiggle and the top to be golden and bubbly. If the Parmesan is browning too quickly loosely tent the dish with foil for the final 10 minutes to avoid burning while the center finishes setting. Rest before serving: Let the casserole rest 10 minutes after removing from the oven. Resting finishes the set and makes serving clean slices easier. Serve warm and store leftovers properly as described below.

Storage Tips

Cool the casserole to room temperature for no more than one hour before refrigerating. Cover the dish tightly with foil or transfer portions into airtight containers. Refrigerated leftovers stay excellent for up to four days. To freeze, assemble the unbaked casserole in a foil pan, wrap well with plastic wrap then foil, and freeze up to three months. Thaw overnight in the refrigerator before baking and add five to ten minutes to the bake time. Reheat single portions in a microwave covered with a paper towel or re crisp in a 350 degree Fahrenheit oven for 12 to 15 minutes.

Ingredient Substitutions

For a dairy lower fat version swap sour cream for full fat Greek yogurt and use reduced fat cheeses though the top will brown slightly differently. To make it gluten free use a certified gluten free corn muffin mix or replace the box mix with one cup cornmeal plus three quarters cup all purpose gluten free flour and two teaspoons baking powder. If you prefer less sweetness reduce honey to one quarter cup or replace with maple syrup for a deeper flavor. For a smoky note fold in one quarter cup cooked bacon bits before baking or use smoked mozzarella in place of regular.

Serving Suggestions

This casserole works as a side for roasted poultry or pork and complements spicy mains like chili because the creamy sweet base soothes spice. Garnish with chopped chives or parsley for color and a squeeze of lemon if you want a brighter finish. For holiday brunch pair with scrambled eggs and a simple green salad. For a heartier meal serve spoonfuls alongside sausage links or roasted vegetables for a complete plate.

Cultural Background

Corn casseroles trace back to Southern American cooking where cornmeal and canned corn were staples. The use of boxed corn muffin mix became popular in mid century home cooking when convenience mixes entered American pantries. The addition of cheese gives a modern comfort food twist while honey nods to traditional Southern sweetness. This dish combines frugality and flavor reflecting a long tradition of turning simple pantry items into celebratory fare.

Seasonal Adaptations

In summer swap canned corn for fresh grilled kernels about three cups for a brighter, sweeter result. For autumn add roasted chopped poblano pepper and a teaspoon of smoked paprika to echo fall and pair with roasted squash. For winter celebrations fold in a half cup chopped roasted chestnuts for texture or top with toasted breadcrumbs mixed with Parmesan for extra crunch. Adjust honey levels seasonally when using fresh corn which is sweeter than canned.

Meal Prep Tips

Mix the casserole the night before and refrigerate covered. Let the dish sit at room temperature for 20 to 30 minutes before baking to take the chill off which prevents uneven bake. If you plan to freeze for later cooking assemble in a foil pan and label the date. When reheating individual portions use a small oven safe dish to retain crisp top and avoid soggy edges. Keep knives and spatulas warm before slicing to get cleaner wedges.

This dish invites improvisation and sharing. Make it your own by adjusting sweetness, swapping cheeses or adding mix ins. It s reliably satisfying and a little nostalgic which is why I keep coming back to it for both weekday comfort and celebratory meals.