Difficulty: Easy - for beginners
Serves: 8 people
3 tablespoons butter or margarine
3/4 cup coarsely crushed saltine crackers (about 10 crackers)
1 large onion, finely chopped (1 cup)
2 cups fresh corn kernels or one 10-ounce package frozen whole kernel corn, thawed
1 14 3/4 - ounce can cream-style corn
1 cup coarsely crushed saltine crackers (about 14 to 15 crackers)
1 cup milk, half-and-half, or light cream
3 eggs, lightly beaten
1 4 - ounce jar diced pimiento, drained
1/2 teaspoon ground black pepper or 1/4 teaspoon cayenne pepper
1/4 teaspoon paprika (optional)
1/2 cup shredded Swiss, Gruyere, cheddar or provolone cheese (2 ounces) (optional)
Grease a 2-quart oval baking dish, 2-quart round casserole dish or 8x8x2-inch square baking dish (2-quart); set aside.
For topping: In a 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Add the 3/4 cup crushed crackers. Cook and stir until crackers are light brown; remove from skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add onion. Cook onion until tender, stirring occasionally. Stir in corn, cream-style corn, the 1 cup crushed crackers, milk, drained pimiento, eggs, black pepper and, if you like, paprika.
Transfer corn mixture to the prepared baking dish. Sprinkle on topping.
Bake, uncovered, in a 325 degree F oven for 35 to 40 minutes or until center is set and a knife inserted near center comes out clean. Remove from oven. If you like, sprinkle with cheese. Let stand for 10 minutes before serving.