A delicious corn casserole is so versatile. Whether sweet, baked, or soufflé, it can serve as a side dish during Thanksgiving or be the star of your easy weeknight meal.

It's common knowledge—amongst Southerners at least—that cornbread and corn pudding are completely separate dishes that just happen to both be baked into a casserole dish. However, we tried out ...

Pour the prepared mixture into the baking dish. Step 6: Bake for approximately 1 hour and 15 minutes, or until the center is set, and the top of the corn casserole is golden brown and caramelized.

Grilled corn, Sriracha and tomato salad: After grilling corn as directed, remove kernels with a sharp knife to a bowl. Stir in 3 thinly sliced green onions and 1/4 cup sliced fresh basil leaves.

Bake until the casserole has fully set and the top is golden brown. This should take anywhere from 40 to 50 minutes. Once done, let it cool slightly before serving, and top with fresh chives.

Grilled corn, Sriracha and tomato salad: After grilling corn as directed, remove kernels with a sharp knife to a bowl. Stir in 3 thinly sliced green onions and 1/4 cup sliced fresh basil leaves.

Cook 2 minutes. Drain and cool. If using corn on the cob, set each ear in a deep bowl and use a sharp knife to remove the corn kernels. You should have about 41/2 cups corn kernels. 3.