Cornbread is a classic American side dish, perfect for serving with chicken or turkey, but this creamed corn casserole is a little bit different. The recipe that follows still boasts all the corn flavor of cornbread. Instead of the crumbly texture typical of the side dish, however, this casserole is both creamier (thanks to two cans of creamed corn) and more toothsome (thanks to the presence of whole corn kernels). It's sure to become a household favorite.
This casserole is best served as a spoon bread rather than sliced. It serves as a foil for rich gravies, so consider serving it on the Thanksgiving table – or even with a Sunday roast chicken – so all of that gravy goes to good use. Garnish it with fresh herbs, or enjoy it simply as is!