Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1/2 cup honey
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup chopped green onions (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large bowl, whisk together melted butter, honey, milk, and beaten eggs until smooth.
- In a separate bowl, sift together flour, baking powder, salt, and black pepper.
- Fold corn kernels into the wet mixture, ensuring even distribution.
- Gradually add dry ingredients to the wet mixture. Stir gently until just combined; avoid overmixing.
- If desired, fold in shredded cheddar cheese for a richer flavor.
- Pour mixture into prepared baking dish and smooth the top.
- Bake for 40–45 minutes, until the top is golden brown and the center is set.
- Test doneness by inserting a toothpick into the center; it should come out clean.
- Allow casserole to rest 5–10 minutes before serving to set the texture.
Notes
Use thawed frozen corn if fresh corn is unavailable.
Adjust honey for more sweetness or add cheese for extra savory flavor.
Garnish with chopped green onions for color and freshness.
Make ahead by preparing up to a day in advance; cover and refrigerate until baking.
- Prep Time: 15
- Cook Time: 45