If you love sweet cornbread and creamy corn casserole, this Honey Butter Cornbread Casserole is the best of both worlds! Made with Jiffy corn muffin mix, sweet corn, browned butter, and a delicious honey butter topping, this easy side dish is golden around the edges and soft and creamy in the middle. It's the perfect addition to Thanksgiving dinner, Christmas, or any cozy family meal!
💕Why you'll love this Honey Butter Cornbread casserole:
Crowd-pleasing texture: Moist and spoonable, with golden, buttery edges.
Easy to prepare: Just a few pantry ingredients and one mixing bowl.
Perfect balance: Sweet honey, rich butter, and a little salt create wonderful flavor.
Great for holidays: A wonderful alternative to traditional dinner rolls or plain cornbread.
Make-ahead friendly: Bake it ahead of time and reheat just before serving.
If you love this recipe, you'll also need to try my Old Fashioned Baked Macaroni and Cheese (My Grandma Friant's recipe)
Ingredients for the Honey Butter Cornbread Casserole:
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Instructions:
1. Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish.
2. Melt the 6 tablespoons of unsalted butter in a light-colored saucepan over medium heat. Cook, stirring, for about 4–6 minutes until golden brown and nutty-smelling. Pour into a heatproof bowl, including the browned bits, and cool for 5 minutes.
3. In a large bowl, whisk together sour cream, eggs, honey, and the slightly cooled brown butter.
4. Stir in drained whole kernel corn and undrained cream-style corn.
5. Gently fold in dry Jiffy Corn Muffin Mix and salt just until combined. Do not overmix.
6. Spread batter evenly into the prepared baking dish.
7. Bake 45–55 minutes, until the edges are golden brown, the center is set with only a slight wobble, and a toothpick shows moist crumbs rather than wet batter.
8. Mix the melted salted butter with 1½ tablespoons honey. Brush or drizzle evenly over the warm casserole.
9. Sprinkle lightly with flaky sea salt. Rest 10 minutes before scooping and serving. (I love to show off my vintage corning ware.💕
⭐️ My favorite recipe tips:
Brush the honey butter on while the casserole is warm. It sinks into the golden top for extra flavor.
Use a light-colored saucepan for the brown butter. You'll be able to see when the milk solids turn golden instead of accidentally burning them.
Drain the whole kernel corn really well. Extra water can make the casserole soggy.
Don't prepare the Jiffy mix according to its box directions. Add the dry mix directly to the casserole batter.
Use a ceramic baking dish for a pretty presentation. Check for doneness a little earlier if using a metal pan.
Storage and make-ahead instructions:
| Method | Instructions |
|---|---|
| Make ahead | Bake up to 2 days before serving. Refrigerate covered and add freshly made honey butter after reheating. |
| Refrigerator | Keep in an airtight container for 3–4 days. |
| Freezer | Freeze baked, cooled portions for up to 2 months. The texture may soften after thawing. |
| Reheat | Cover with foil and warm in a 325°F oven for approximately 20–25 minutes, or until heated through. |
For taking to a potluck, bake it in a disposable foil pan and pack the honey butter topping separately. It also makes a thoughtful homemade food gift for a neighbor, with reheating instructions attached.
Delicious substitutions and variations:
Hot Honey Cornbread Casserole
Mix ⅛ teaspoon cayenne pepper into the honey butter topping, or replace the topping honey with hot honey. This sweet-and-spicy version would be wonderful with barbecue.
Cornbread Casserole - Sweet Grass Dairy
Cheddar Honey Butter Casserole
Fold ½ cup freshly shredded sharp cheddar cheese into the batter. The cheese balances the sweetness and adds a savory twist.
Jiffy Honey Butter Cornbread Recipe: Moist, Sweet, and Irresistible
Honey Thyme Cornbread Casserole
Add 1 teaspoon finely chopped fresh thyme to the batter. The subtle herbal flavor is especially nice for Thanksgiving.
Frequently Asked Questions:
Is cornbread casserole the same as corn pudding?
They're similar! Cornbread casserole usually contains corn muffin mix, giving it more structure and a cornbread-like flavor. Corn pudding is often softer and more custard-like.
Can I use frozen corn instead of canned corn?
Yes! Use approximately 1½ cups thawed, well-drained frozen corn in place of the canned whole kernel corn.
Can I double this recipe for Thanksgiving?
Yes. Double all the ingredients and use a greased 9×13-inch baking dish. Begin checking around 45 minutes, allowing additional baking time until the center sets.
Should the middle be soft?
Absolutely. Cornbread casserole is intended to be creamy and moist. It should not have a raw, liquid center, but it won't resemble a dry slice of traditional cornbread.
Can I make this without honey?
Yes. Substitute maple syrup for a slightly deeper sweetness, or omit the honey in the batter and use plain melted butter on top.
Recent Recipes:
Honey Butter Cornbread Casserole
Equipment
- 8x8-inch baking dish
- medium saucepan
- large mixing bowl
- Whisk
- Silicone Spatula
- measuring cups and spoons
- pastry brush
- Wooden spoon or serving spoon
Ingredients
For the casserole:
- 1 (8.5-ounce) box Jiffy Corn Muffin Mix, dry
- 1 (15.25-ounce) can whole kernel sweet corn, drained
- 1 (14.75-ounce) can cream-style corn, undrained
- ¾ cup sour cream
- 2 large eggs
- 6 tablespoon unsalted butter
- 2 tablespoon honey
- ¼ teaspoon fine sea salt
For the honey butter topping:
- 2 tablespoon salted butter, melted
- 1½ tablespoon honey
- Pinch of flaky sea salt, for finishing
Instructions
- Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish.
- Melt the 6 tablespoons of unsalted butter in a light-colored saucepan over medium heat. Cook, stirring, for about 4–6 minutes until golden brown and nutty-smelling. Pour into a heatproof bowl, including the browned bits, and cool for 5 minutes.
- In a large bowl, whisk together sour cream, eggs, honey, and the slightly cooled brown butter.
- Stir in drained whole kernel corn and undrained cream-style corn.
- Gently fold in dry Jiffy Corn Muffin Mix and salt just until combined. Do not overmix.
- Spread batter evenly into the prepared baking dish.
- Bake 45–55 minutes, until the edges are golden brown, the center is set with only a slight wobble, and a toothpick shows moist crumbs rather than wet batter.
- Mix the melted salted butter with 1½ tablespoons honey. Brush or drizzle evenly over the warm casserole.
- STEP 9Sprinkle lightly with flaky sea salt. Rest 10 minutes before scooping and serving.
Notes
- Use full-fat sour cream for the richest, creamiest texture.
- Let eggs and sour cream come to room temperature before mixing.
- Use Jiffy Corn Muffin Mix rather than plain cornmeal.
- Watch the browned butter carefully so it doesn't burn.
- Bake on the center oven rack and tent with foil if the top browns too quickly.
- Choose mild honey, such as clover honey, for the best flavor.
- Always add the honey butter glaze after baking for a beautiful golden finish.
- Refrigerate leftovers within two hours of baking.
