I grew up eating what I know of as corn casserole and what you may know of as spoonbread or corn bowl. It’s not quite cornbread, but also not a layered casserole or gratin. To call it magical might be a bit of an overstatement, but not by much. Every Thanksgiving for as long as I can remember, my grandmother served corn casserole as a side dish alongside other classics: mashed potatoes, green bean casserole, dinner rolls, the works. But corn casserole is in a league of its own. Grandma always serves it in an opaque brown glass Pyrex bowl with a large spoon for serving big scoops. You don’t have to do it this way, but in my book, it’s the only way to do it. It’s Grandma’s way.
If you’ve never tasted corn casserole, it’s creamy and soft, golden brown on top and pale yellow beneath the surface. It’s studded with whole corn kernels so you get a slight crunch without distracting from the uber-moist casserole. On Turkey Day, I help myself to seconds and thirds and take some home for a late-night snack (aka 8pm on Thanksgiving night, approximately five hours after we finished eating).