1 ½cupscrushed saltine OR butter cracker crumbsDIVIDED
With rack in center position, preheat oven to 350°F. Grease a 2.5-quart baking dish (mine measured 10.5- by 7.5-inches) or spray with nonstick cooking spray.
In a large bowl, whisk the eggs with the half-and-half, and then add the thawed corn, creamed corn, sugar, salt, and pepper. Mix together until well combined.
Stir in half of the melted butter (3 tablespoons) and half of the cracker crumbs (¾ cup). Transfer the corn mixture to the prepared baking dish and smooth the top.
In a small bowl, combine the remaining 3 tablespoons melted butter and ¾ cup cracker crumbs. Evenly sprinkle over the top of the corn mixture in the dish.
Bake for 30 to 45 minutes or until the corn is bubbly and the top is golden brown; serve hot. Store any leftovers tightly covered in the fridge for up to 5 days.
3 cups of fresh, roasted corn may be used in place of the frozen corn. And while I don’t prefer using canned whole kernel corn in this recipe due to its added sodium, if you decide to use it, the equivalent amount for this recipe would be two (15-ounce) cans (drained).
If you wish, you may use panko breadcrumbs in place of the crushed crackers.
Gluten-free crackers or breadcrumbs may be substituted to make this recipe GF.
Depending on the type of butter and crackers that you use, you may taste your corn mixture and determine that it needs more salt. If so, stir in an additional ¼ teaspoon and taste again.