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

Taste a few kernels and, if you like, season lightly with salt and pepper (optional, not counted as an ingredient) to enhance the natural sweetness of the corn and richness of the butter. Stir again to distribute evenly.

Transfer the buttered corn mixture to the prepared oval baking dish, spreading it into an even layer. Use a spatula or the back of a spoon to smooth the top slightly so it bakes evenly.

Place the dish on the center rack of the preheated oven and bake for 30–40 minutes, or until the top is lightly golden around the edges, the butter is bubbling, and the corn looks slightly caramelized in spots.

For a deeper, more toasty flavor, switch the oven to broil for the last 2–3 minutes of baking, watching closely so the top browns but does not burn.

Remove the casserole from the oven and let it rest for about 5–10 minutes. This brief rest allows the hot butter to settle and the mixture to thicken slightly, making it easier to scoop. Serve warm, straight from the oval dish.

While this recipe is intentionally minimalist, there are several ways to adapt it while keeping the spirit of a Southern-style corn casserole. For a creamier texture, replace 1 cup of the corn with 1 cup canned creamed corn, which will give the dish more of a spoon-bread feel. If you’d like a bit of structure, gently fold in 1/4 to 1/3 cup of fine cornmeal or crushed buttery crackers; this adds body and a subtle, toasty corn flavor. Cheese lovers can sprinkle 1/2 to 1 cup of shredded cheddar, Monterey Jack, or a mild smoked cheese over the top during the last 10 minutes of baking for a bubbly, browned crust. To introduce some savory depth, stir in a small handful of finely chopped scallions, chives, or sautéed onions before baking, or a pinch of smoked paprika or cayenne for gentle heat. For a slightly lighter version, you can reduce the butter to 3/4 cup; the casserole will be a bit less rich but still satisfying. Finally, if you’re feeding a crowd, double the recipe and use a larger oval or 9×13-inch dish, extending the baking time by 5–10 minutes and watching for those same golden, bubbling edges as your cue that it’s ready.