1. Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish.
2. To the baking dish add 4 cups of the corn, 1 cup of the crushed crackers, and 1 cup of the shredded cheese. Toss to combine. Set aside.
3. To a food processor or blender, add the remaining corn, the eggs, half-and-half, salt, pepper, and the paprika and cayenne, if using. Pulse to puree until fairly smooth (there will still be little bits of corn that aren’t liquid but that’s fine). Pour over the cracker mixture in the baking dish and stir to combine.
4. Bake until set at the edges and mostly set in the middle but still a bit wet and jiggly, about 30-35 minutes.
5. Meanwhile, in a medium bowl make the topping by mixing together the remaining cup of crushed crackers, the remaining cup of shredded cheese, and the melted butter.
6. Remove the baking dish from the oven. Top corn mixture evenly with cracker topping.
7. Return to oven and bake until a knife inserted into the middle makes a clean cut, and until the casserole is well-browned on top, another 15-20 minutes.

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!