I'm not really sure where this corn casserole recipe originated. It's kind of my Dad's specialty, so I'm guessing it came from my paternal grandmother, who was a fantastic cook. Regardless of where it came from, it's definitely a family favorite!
This corn casserole dish is a staple at our family gatherings and cookouts, partially because it's so darn easy to make, even in large quantities, but mainly because it's absolutely delicious whether it's hot, warm, or cold! Seriously, my kids have been known to scrape the dish completely clean, getting every last bit of caramelized goodness from the corners.
Chances are you already have all of the ingredients in your pantry right now: canned corn, creamed corn, sugar, flour, eggs, butter, and a touch of salt and pepper. Simple ingredients and simple preparation -- just mix them all together and bake!
There is a high probability that you'll want to double or even triple this recipe at some point, and you absolutely can. Just use a larger baking dish, and keep in mind that you may need to increase your baking time slightly.
Since some of you have asked, I generally use a shallow 8"x8" Pyrex baking dish when I make this recipe. Occasionally if I'm making it for a potluck or get together of some sort, I'll purchase some of the aluminum trays at Sam's Club for convenience. However, aluminum is not a great conductor of heat, so it takes longer to bake in these, and you probably won't achieve the same amount of caramelization.
Give this corn casserole recipe a try at your next family gathering. It just might become your go-to recipe as well!