Honey-Glazed Mini Corn Casseroles: A Twist on the Classic
This might be one of the easiest Thanksgiving recipes you’ll ever make. Heck, I made it for dinner yesterday!
Corn casserole wasn’t something I grew up eating. In my Cuban home, the holidays were all about Noche Buena, not Thanksgiving.
But now? I’m fully on board with all the Thanksgiving traditions! And after discovering corn casserole as an adult, I can confidently say: I never want to celebrate without it.
5-star review
“My Family Loved it. Thank you again for sharing such a great recipe.”
—Ashok
Mini vs. Classic Casserole
I created this recipe with individual ramekins in mind because I love the idea of everyone getting their own little serving. It feels cozy and a little special, especially for dinner parties or holiday meals.
Plus, ramekins give you the best of both worlds: a soft, spoonable center and golden, crisp edges. If you’re the person who always steals the corner piece of the casserole, this one’s for you.
🌽 Prefer to make it as a classic casserole? You can absolutely make these minis into a classic casserole in a baking dish. A 9×13 works great, just be sure to keep an eye on the bake time and test the center with a toothpick before pulling it from the oven.
How to Make Mini Corn Casseroles
This is one of those dump-and-stir recipes that even your “I hate to cook” friends love to make. It’s next-level delicious but takes barely any effort.
There are tons of variations out there… some with shredded cheese, others with cream cheese for extra richness. I listed a few options in the recipe card below.
But me? I stick with the classic combo: whole kernel corn, creamed corn, corn muffin mix, sour cream, melted butter, and a little drizzle of honey.
Yep, honey is my secret weapon here. It adds just a touch of sweetness without making the dish taste sugary. I use it in the mix and again on top before serving for a glossy, golden finish that sets these apart.
🌽 Make-Ahead Tip: Prep these mini corn casseroles a day in advance to save time. Just mix the batter, portion it into the ramekins (or your baking dish), and cover tightly with plastic wrap. Store them in the fridge overnight. When you’re ready to bake, let them sit at room temp for about 20–30 minutes while the oven preheats, then bake as directed.
Whether you bake them in a dish or individual ramekins, this recipe couldn’t be easier. Stir everything together, pour it in, and bake. That’s it.
And the best part? They can easily be reheated. Just cover with foil and pop them in a 300ºF oven until warmed through. You can even prep them a day ahead and bake them fresh before serving.
Hope you love it as much as I do!
Honey-Glazed Mini Corn Casseroles: A Twist on the Classic
Equipment
Ingredients
- 1 can whole kernel sweet corn, drained (15 oz)
- 1 can cream-style sweet corn, 14 oz
- 1 1/2 cups cornbread and/or corn muffin mix, 8 oz
- 1/2 cup sour cream, (sub for plain yogurt)
- 1/4 cup melted unsalted butter, (1/2 stick; 4 tablespoons)
- 2 tablespoons raw honey plus more for drizzling on top
- Salt and pepper to taste
- Optional, sliced jalapeños, diced green chiles, red pepper flakes, sliced scallions, shredded cheddar cheese, chopped bacon, chopped cilantro, fried onions on top
Instructions
- Preheat oven to 350 degrees F. Spray ramekins with cooking spray. Place them on baking dish for easy baking. Set aside.
- In a bowl, add whole kernel corn, creamed corn, corn muffin mix, sour cream or yogurt, butter, honey, salt and pepper. Mix until well combined then transfer to the ramekins, filling each one evenly about 3/4 full.*
- Drizzle a bit of honey on top of each ramekins. Bake for 45-55 minutes, or until golden brown. Serve immediately and enjoy!
My Family Loved it. Thank you again for sharing such a great recipe.
Can I freeze these? Thanks
Yes! Once cooled, you can wrap them up tightly in plastic wrap and aluminum foil (yes, both) and, store them in the freezer for up to 2 months.