Cheesy Corn Casserole With Crunchy Cracker Topping

Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9x13" casserole dish with butter, making sure to get in all the corners and sides of the dish.

In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.

In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.

Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.

Fold in the onion, celery, corn, and cheese.

Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean. Make Ahead: Corn casserole can be baked up to three days ahead of time. Let cool and refrigerate. Reheat, covered, in a 350°F oven until warmed through, about 15 minutes, remove cover and bake another 5 minutes to re-crisp topping.