A recipe from the kitchen of Marjorie G. Vaughn
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1/4 cup sugar
1/4 cup milk
1 stick butter, melted and divided
1 1/2-2 sleeves crispy (not Premium) saltine crackers, crushed and divided
1. Preheat oven to 325 degrees F (165 degrees C).
2. Stir together whole kernel corn, cream-style corn, sugar, milk, and about 1/2 of the melted butter in a greased 9″ casserole dish.
3. Fold about 1/2 the crushed crackers into the corn mixture, then slowly add more until the mixture just begins to be more firm than liquid. This may require crushing a few more crackers from a second tube.
4. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter.
5. Bake in preheated oven until beginning to brown, 25 to 30 minutes.
This recipe has been handed down through many generations of church-dinner cooks. I always liked using the old fashioned crispy saltines because they don’t get as mushy during the cooking process. The Premium saltines have a softer, buttery, texture that turns too soft to hold up to baking. This will start smelling great when the crackers start browning, and is ready to come out when you get a nice tan-brown finish and the corn bubbles up through the crackers.