Ingredients:

  • 1 can (14.75 oz) cream-style corn
  • 1 can (15.25 oz) whole kernel sweet corn, thoroughly drained
  • 2 large eggs, room temperature
  • 1 cup whole milk
  • 1/2 cup unsalted butter, melted and cooled
  • 1.5 cups saltine crackers, coarsely crushed
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 tsp smoked paprika
  • 1/2 cup saltine crackers, finely crushed
  • 2 tbsp unsalted butter, melted
  • 1/2 cup sharp white cheddar, freshly grated

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease a 2-quart ceramic casserole dish or 8x8-inch glass baking pan with butter, ensuring the corners are well-coated.
  2. In a large mixing bowl, whisk the eggs until the yolks and whites are fully combined. Whisk in the whole milk, 1/2 cup melted butter, salt, black pepper, and smoked paprika.
  3. Fold in the cream-style corn and the drained whole kernels. Stir in 1.5 cups of coarsely crushed saltines. Allow the mixture to sit for 5 minutes to hydrate the crackers, ensuring a stable structure.
  4. Pour the corn mixture into the prepared casserole dish. In a small bowl, toss the remaining 1/2 cup of finely crushed crackers with 2 tablespoons of melted butter and the grated white cheddar.
  5. Sprinkle the cracker and cheese mixture evenly over the top. Bake for 55 minutes until the edges are bubbling, the center is set, and the topping is golden brown.