Ingredients
- 2 cans (15 oz each) of whole kernel corn, drained
- 1 can (15 oz) of cream-style corn
- 1 box (8.5 oz) of corn muffin mix
- 1/2 cup of unsalted butter, melted
- 1/2 cup of honey
- 1/2 cup of sour cream
- 1 large egg
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of breadcrumbs (optional for extra crunch)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, combine the whole kernel corn, cream-style corn, corn muffin mix, melted butter, honey, sour cream, egg, salt, and pepper. Stir until everything is well combined.
- Pour the corn mixture into the prepared baking dish and spread it out evenly.
- In a small bowl, mix the Parmesan cheese, cheddar cheese, and breadcrumbs (if using). Sprinkle this mixture evenly over the top of the casserole.
- Bake for 40-45 minutes, or until the casserole is set and the top is golden brown and crispy.
- Let the casserole rest for 5 minutes before serving to allow the flavors to set.
- Serve warm and enjoy the sweet, savory, and crispy goodness!
This casserole is perfect for a holiday meal or as a comforting side dish. The honey adds a subtle sweetness, while the Parmesan crust gives it a satisfying crunch!