The Ultimate Comfort Food: Corn Casserole with Eggs

For as long as I can remember, corn casserole has been a staple at our Thanksgiving table. My grandmother always serves it alongside other classic dishes like mashed potatoes, green bean casserole, and dinner rolls. This side dish is truly in a league of its own, and once you try it, you'll understand why.

The magic of corn casserole lies in its creamy texture and subtle crunch from the whole corn kernels. It's not quite cornbread, nor is it a layered casserole or gratin. Instead, it falls somewhere in between - a unique and comforting dish that's sure to become a family favorite.

In my household, we've always called it 'corn casserole,' but some may know it as spoonbread or corn bowl. Whatever the name, this dish is a must-have for any special occasion. And with its golden brown top and pale yellow beneath, it's almost too beautiful to eat. Almost.

I used to think my grandmother invented this recipe herself, but after years of enjoying it on Thanksgiving night (approximately five hours after we finished eating), I realize now that it's a classic dish that's been passed down through generations.

If you've never tried corn casserole with eggs before, do yourself a favor and give it a shot. You won't regret it! And who knows - you may just find yourself serving it up in an opaque brown glass Pyrex bowl with a large spoon for years to come, just like my grandmother does.

Corn casserole jiffy with eggs