Ingredients
Scale
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 cup milk
- 3 tablespoons honey (for glaze)
- 2 tablespoons sugar (optional, for extra sweetness)
Instructions
- Preheat the oven to 180°C (350°F). Grease a medium-sized baking dish.
- In a large bowl, combine whole kernel corn and cream-style corn. Mix gently until even.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk eggs until smooth. Add melted butter and milk, whisking until combined.
- Gradually add the dry mixture to the wet mixture, stirring gently until smooth. Avoid overmixing.
- Fold in the corn mixture until kernels are evenly distributed in the batter.
- Pour the mixture into the prepared baking dish. Smooth the top with a spatula.
- Bake for 35–40 minutes, until the edges are golden and the center is set but still soft.
- While baking, warm the honey in a small saucepan over low heat until slightly thinner.
- Remove the casserole from the oven and brush the warm honey evenly over the surface.
- Return to the oven for 5 minutes to let the glaze set and lightly caramelize.
- Let the casserole cool slightly before serving.
Notes
Fresh corn can be used instead of canned corn. Cook and cut kernels before using.
To reduce sweetness, skip the sugar or use less honey glaze.
For extra richness, add a sprinkle of shredded cheese before baking.
- Prep Time: 15
- Cook Time: 45