Scalloped Corn Casserole

Instructions

1. 1

   Preheat oven to 350°F (175°C). Lightly grease a 2-quart casserole dish or an 8x8 inch baking pan.

2. 2

   In a large bowl, whisk together the lightly beaten eggs, whole milk, 4 tablespoons of the melted butter, sugar, salt, black pepper, and onion powder until well combined.

3. 3

   Stir in the drained whole kernel corn and the can of cream-style corn until evenly incorporated.

4. 4

   Gently fold 1 cup of the crushed saltine crackers into the corn mixture. Pour into the prepared casserole dish and spread evenly.

5. 5

   In a small bowl, combine the remaining 1/2 cup of crushed crackers, the remaining 2 tablespoons of melted butter, and the paprika. Toss until the crackers are evenly coated.

6. 6

   Sprinkle the buttered cracker topping evenly over the casserole. Bake for 40-45 minutes, until the center is set and the topping is golden brown and bubbly.

7. 7

   Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows it to set properly and makes it easier to serve.