- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can cream-style corn
- 1 cup sugar
- 1 egg
- 1/4 cup butter, melted and divided
- 2 sleeves buttery round crackers (such as Ritz®), crushed and divided
- Preheat oven to 325 degrees F (165 degrees C).
- Stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. Fold about half the crushed crackers into the corn mixture. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter.
- Bake in preheated oven until beginning to brown, 25 to 30 minutes.