Corn casserole

Ingredients:

• 4 tablespoons unsalted butter
• 3 large eggs
• 1.5 cups of 10% cream
• 1 tbsp. sugar
• 2 packages of frozen corn (400g each) (about 5 cups), thawed
• 1 1/2 cups broken butter crackers, such as Ritz or Toll House
• 1 cup grated white cheddar (about 60 g)

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 325°F (160°C). Grease a 2-quart oval baking dish with 1 tablespoon of butter.
2. In a large bowl, whisk together the eggs and cream. Add the sugar, corn, 1/2 cup crushed crackers, 1/2 cup cheddar, and 1 teaspoon salt. Spoon into a baking dish, spreading the mixture into an even layer.
3. Bake, uncovered, until the edges are set but the center is still moist, about 35 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a small bowl in the microwave for about 30 seconds. Mix the butter with the remaining 1 cup crushed graham crackers to evenly moisten.
4. Sprinkle the casserole with the remaining 1/2 cup shredded cheddar and buttered crackers. Bake until the edges and top are golden brown, another 20-25 minutes. Remove from the oven and let the casserole rest for 5 minutes before serving.