Hot Honey Cornbread Casserole

A sweet, buttery, and slightly spicy cornbread casserole perfect for Thanksgiving, topped with whipped honey butter and hot honey.

By @thekatiebeach

Original recipe source

Cook time: 50 minutes

Servings: 4

Ingredients

• 0 baking dish
• 0.25 cup unsalted butter
• 1 large egg
• 0.5 cup sour cream
• 0.25 cup honey
• 14.75 oz creamed corn
• 15.25 oz whole kernel corn
• 8.5 oz Jiffy corn muffin mix
• 0 baking dish
• 0.5 cup salted butter
• 2 tbsp honey
• 0.5 tsp vanilla extract
• 0 whipped honey butter
• 0 Mike’s Hot Honey
• 0 flaky sea salt

Instructions

1. Preheat oven to 350°F and grease an 8x8 baking dish.
2. Whisk together the melted butter, egg, sour cream, and honey.
3. Stir in the creamed corn, drained whole kernel corn, and Jiffy mix until combined.
4. Pour into your baking dish and bake for 45–50 minutes, until golden around the edges and set in the center.
5. While it bakes, whip softened butter, honey, and vanilla together for 2–3 minutes until fluffy.
6. Let the casserole cool for 10 minutes.
7. Top with whipped honey butter, a generous drizzle of Mike’s Hot Honey, and flaky sea salt if desired.