CLASSIC CORN CASSEROLE

• cup whole milk
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 3 cups frozen corn, thawed
• 1 (15 ounce) can creamed corn
• 1 cup crushed saltine crackers
• 1/2 tablespoon granulated sugar
• 1/4 cup finely minced onion
• 1 (2 ounce) jar chopped pimentos, drained
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon Cajun seasoning
• 1/2 teaspoon paprika, divided

Instructions

Preheat oven to 350 degrees and butter a 2-1/2 quart baking dish; set aside. Beat together milk, eggs and melted butter; add corn, cracker crumbs, sugar, onion, pimentos, salt, pepper, Cajun seasoning and 1/2 of the paprika. Mix well and pour into prepared casserole dish; sprinkle top with remaining paprika, and a dusting of additional Cajun seasoning, if desired. Bake, uncovered at 350 degrees F for about 40 to 45 minutes or until firmed up in the center.

Cook's Notes: I use unsalted butter, but add classic saltine crackers and Cajun seasoning, both of which include salt. If you make adjustments to the recipe, you may need to increase the added salt.