Creamed Corn Casserole

• 1/2 cup butter
• 1/4 cup all purpose flour
• 1/4 cup granulated sugar
• 2 eggs, well beaten
• 1 cup heavy cream
• 1 (15.25-oz.) can whole kernel sweet corn, drained
• 1 (14.75-oz.) can cream-style sweet corn
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 12 saltine crackers, crushed
• 2 tablespoons butter, melted
• Smoked paprika

Directions

1. Preheat the oven to 350°.
2. In a sauce pan, heat the butter slowly over medium-low heat, swirling the pan until it's just melted. Set it aside while you measure out the rest of the ingredients.
3. Whisk the flour into the melted and cooled butter until well incorporated. Then whisk in the sugar, eggs and milk.
4. Stir the creamed corn into the butter mixture, along with the drained whole kernel corn. Season with salt and pepper.
5. Pour into a shallow 8x8" baking dish. Top with crushed crackers and drizzle the melted butter over the top. Sprinkle smoked paprika over the top.
6. Bake uncovered at 350° for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. Let stand for 5 minutes, serve warm.