Scalloped Corn with Saltine Crumbs

Ingredients

• 4 cups corn kernels, fresh or frozen
• 2 cups crushed saltine crackers, about 50 crackers
• 3 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 4 tbsp unsalted butter, melted
• 1 small yellow onion, grated
• 1 tbsp granulated sugar
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 cup crushed saltine crackers, for topping
• 2 tbsp unsalted butter, melted, for topping

Before you cook

• Thaw the corn if frozen and drain it well.
• Crush the saltines into coarse crumbs with your hands.
• Grate the onion on the large holes of a box grater.
• Butter a 2-quart baking dish.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Beat the eggs in a large bowl until smooth.
3. Whisk in the milk, cream, and the 4 tablespoons of melted butter.
4. Stir in the grated onion, sugar, salt, and pepper.
5. Add the corn kernels and the 2 cups of crushed saltines to the bowl.
6. Fold everything together and let the mixture stand for 10 minutes so the crackers soften and swell.
7. Pour the mixture into the buttered dish.
8. Toss the 1/2 cup of topping crackers with the 2 tablespoons of melted butter.
9. Scatter the buttered crumbs over the surface.
10. Bake uncovered for 45 minutes, until the top is browned and the custard is set except for a slight tremble at the center.
11. Let the dish rest for 10 minutes before serving.