Place 2 tbsp of the
butter in a skillet over medium heat.
Allow the butter to
melt completely then add the onions.
Stir to cover the
onions with the butter.
Cook, stirring
occasionally, 5 minutes or until the onions just begin to brown.
Gently stir in the
flour until it completely combined.
Stir in the salt,
nutmeg and paprika.
Add both cans of corn
to the mixture and stir well.
Pour in the egg and
continue stirring until completely mixed through.
Add the baking powder
and continue stirring until all the ingredients are incorporated together well.
Allow the oven
temperature to rise to 350 degrees.
Use the remaining 1
tbsp of butter to grease a 2 qt casserole dish on the bottom and sides.
Pour the corn mixture
into the casserole dish.
Sprinkle the crushed
crackers over the top being sure to go all the way to the edges of the casserole.
Bake 30 minutes or
until the casserole bubbles around the crackers.
4
Servings
Be sure to drain the whole kernel corn well
before adding it to this casserole. If it is not drained well the casserole will not set up and become very
runny.