This slow cooker corn casserole has a soft, tender center studded with whole corn kernels and a generous layer of melted cheddar. Check the middle for doneness, then let it rest briefly before serving a thick, rustic portion.

This skillet-baked cowboy corn casserole pairs a saucy filling of seasoned beef, pinto beans, corn, and melted cheddar with a continuous, golden cornbread topping. Drain and simmer the filling so the center of the topping bakes through.

Cream cheese, sour cream, cheddar, and partially pulsed corn make this bacon and cheese corn casserole creamy yet cohesive. Serve generous spoonfuls with visible kernels and crisp tortilla-chip shards added at the table.

This jalapeño cheddar corn casserole bakes into thick, sliceable squares with a tender, corn-studded crumb, chopped fresh jalapeño, and a melted cheddar top. Finish each serving with a fresh jalapeño ring, adjusting the pepper heat to taste.

Skillet-charred corn stays distinct and spoonable in a creamy mayonnaise, sour cream, lime, and chile coating. Bake until bubbling, then finish this Mexican street corn casserole with cotija, cilantro, and lime slices.

Whole-kernel corn stays creamy and spoonable in a smooth cream cheese sauce beneath a generous layer of melted cheddar. This easy baked side is served by the spoonful, not cut into squares, and pairs well with pork chops, ribs, or fried chicken.

Creamed corn and whole kernels give this skillet casserole a soft, textured center, while cheddar adds richness in the batter and a generous melted layer on top. Serve it warm by the spoonful after a brief rest.

Made with two kinds of corn, sour cream, butter, eggs, and corn muffin mix, this Southern corn pudding bakes into a moist, golden casserole. Let it rest before cutting generous squares that hold their shape without turning dry like cornbread.

Made with Jiffy corn muffin mix, creamed corn, whole kernels, sour cream, and eggs, this soft casserole gets a blanket of cheddar near the end of baking. Let it rest briefly, then scoop warm portions straight from the dish.

Roll chilled molasses-spice dough into thin gingerbread people, stars, candy canes, and other holiday shapes. Once baked and completely cooled, dip each cookie in dark chocolate and add pale sprinkles.