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 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 F. Grease a 9-by-12-inch glass baking dish or ceramic casserole. In a 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 corn and, if using, 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 to 20 minutes loosely covered with foil.

8–10 servings