Honey Butter Corn Pudding
A Thanksgiving side with a cozy, delicious twist! Honey butter whisked into creamy corn pudding and paired with warm hot honey butter for the perfect Thanksgiving side dish.
This honey butter corn pudding is the definition of comfort food with a little glow-up. It’s creamy, cozy, and just sweet enough thanks to a swirl of honey and melty sharp white cheddar. The sage-infused butter brings a subtle savory depth, while the hot honey drizzle on top adds the tiniest kick that keeps everyone going back for “just one more scoop.” It stole the show at Girlsgiving, and I promise it’ll do the same at your table.
Here are the Ingredients for this Honey Butter Corn Pudding:
Herbs - Sage
Seasonings - Salt, Red Pepper Flakes
Pantry - Cornbread Mix, Honey, Yellow Corn, Creamed Corn
Dairy - Butter, Sour Cream, White Cheddar Cheese
More Thanksgiving Side Dishes You’ll Love!
Honey Butter Corn Pudding
A Thanksgiving side with a cozy, delicious twist! Honey butter whisked into creamy corn pudding and paired with warm hot honey butter for the perfect Thanksgiving side dish.
Ingredients
- 8 oz package cornbread mix
- 15 oz can creamed corn
- 15 oz can or 1 1/2 cups yellow corn (can be frozen)
- 8 oz sour cream
- 1 stick of butter, melted
- 4 large fresh sage leaves
- 2 cups sharp white cheddar cheese, shredded
- 1/4 cup honey
- 1/2 stick butter, softened
- 1 tsp red pepper flakes
- 2 tbsp honey
Instructions
- Preheat oven to 350 F.
- Melt the butter and mix the sage leaves in. Let it sit for 10-15 minutes and then remove sage.
- In a large bowl, mix together the cornbread mix, butter, yellow corn, creamed corn, and sour cream. Stir in the honey and half of the shredded cheese.
- Bake in a greased casserole baking dish and bake for 45 minutes. Middle shouldn’t be jiggly anymore.
- Remove from oven, top with the rest of the cheese, and bake again until cheese has melted.
- To make the hot honey butter, mix the honey and red pepper flakes into the softened butter. Drizzle with more honey for serving.
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