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Prep time: 15 mins

Cook time: 1 hour

Yield: 8-10 servings

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.

2 Responses

  1. Deborah says:

    Absolutely delicious!!!!
    I had to keep in oven a fair amount longer to get brownish top. Will make again and again.

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