‘Comfort classic’: Just 2 ingredients. This one always gets scraped clean.

This 2-ingredient buttery corn casserole is my stripped-down, weeknight-friendly nod to the classic Southern-style corn casseroles you’ll find on potluck tables and holiday spreads across the South and Midwest. Traditionally, these casseroles lean on a combination of canned corn, creamed corn, and some sort of enriched starch—often a cornbread mix or biscuit dough—to create that soft, spoonable texture. Here, we keep the spirit of the dish but simplify it dramatically: just corn and butter, baked until the kernels are suspended in a rich, golden, almost pudding-like base. It’s the kind of recipe you reach for when you want something cozy and familiar without a long ingredient list or a lot of prep, and it’s perfect for slipping into an oval baking dish and letting the oven do the work while you focus on the rest of the meal.

This buttery corn casserole is a natural partner for roasted or grilled meats—think roast chicken, pork chops, or a simple pan-seared steak. It also sits comfortably alongside classic comfort foods like meatloaf, baked ham, or fried chicken. For a more vegetable-forward plate, pair it with a crisp green salad dressed with something tangy (a vinaigrette with mustard or citrus works well) to balance the richness, and maybe some roasted green beans or Brussels sprouts for contrast in texture. On a holiday table, tuck it between the stuffing and mashed potatoes; on a weeknight, let it share the plate with a quick sauté of greens and sliced tomatoes for an easy, satisfying dinner.

Servings: 6–8 servings

4 cups frozen corn kernels (about 20 oz), thawed and well-drained

Preheat your oven to 375°F (190°C). Lightly grease a medium oval baking dish (about 2-quart capacity) with a bit of the melted butter or a neutral oil to prevent sticking.

Thaw the frozen corn completely and drain off any excess liquid. Pat the corn dry with a clean kitchen towel or paper towels; removing excess moisture helps the casserole set and brown nicely.

In a large mixing bowl, combine the thawed, dried corn and the melted butter. Stir until every kernel is well-coated and glossy. The mixture should look generously buttery but not soupy.