SCALLOPED CORN RECIPES RITZ CRACKERS RECIPES

Steps:

• Thaw 2 (16-ounce) bags frozen corn kernels according to package instructions.
• Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9-cup baking dish, such as a 9-inch square or 9x13-inch oval, with 1 tablespoon of the unsalted butter.
• Place 3 large eggs, 1 1/2 cups half-and-half, 1 tablespoon granulated sugar, and 2 teaspoons kosher salt in a large bowl and whisk to combine. Add the corn and stir to combine.
• Prepare the following, adding each to the bowl of corn as you completely it: Mince 1/2 small yellow onion. Crush 16 of the butter crackers with your hands. Stir to combine.
• Transfer to the baking dish and spread into an even layer. Bake for 20 minutes. Meanwhile, make the topping.
• Place the remaining 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave until melted, about 45 seconds. Using your hands, crush the remaining 16 crackers into the butter, then stir to combine.
• When the corn is ready, top evenly with the buttered cracker crumbs. Bake until the crackers are golden brown and the edges of the baking dish are starting to brown, about 25 minutes. Let rest 10 minutes before serving.

Steps:

• Preheat oven to 350.
• Butter baking dish. Set aside.
• Melt remaining butter in microwave by heating 40 seconds.
• In a medium bowl, combine corn, eggs, 1/4 cup melted butter and 1/2 of the crushed crackers.
• Mix until blended.
• Transfer to prepared dish.
• In another bowl, combine remaining crushed crackers, remaining melted butter, paprika, salt and pepper.
• Mix until blended.
• Sprinkle over top of corn mixture.
• Bake 30-40 minutes, until top is browned and corn is bubbling around sides.