A fail-safe recipe, this has become a Shabbat and Rosh Hashanah must-have in my family. We never have any leftovers of this dish. My husband loves to eat the scraps at the bottom of the dish before he washes it.
- ½ stick butter (4 tablespoons)
- ½ cup of sugar
- 5 eggs
- ½ cup flour (can be gluten-free)
- 1 teaspoon baking powder
- 2 15¼-ounce cans corn niblets, drained
- 2 14¾-ounce cans creamed corn
- 1 4-ounce can roasted diced green chiles (optional)
- Preheat oven to 375 degrees. Grease a 9x12-inch glass baking dish or ceramic casserole. In a metal bowl, cream butter and sugar with an electric beater. Add eggs, one at a time, beating after each addition. Add the flour and the baking powder, and beat again just to completely combine ingredients. With a large spoon, stir in the two corns and, if using, the green chiles. Pour evenly into the baking dish. Bake for 1 hour or until top is a crusty golden brown. This dish can be frozen after baking and cooling, then defrosted and warmed for 15-20 minutes loosely covered with foil.