4 tbsp. butter, melted
2 beaten eggs
1/3 c. milk
1/2 tsp. salt
1/4 tsp. paprika
2 tbsp. sugar
1 tbsp. chopped celery
1 tsp. finely chopped onion
2 c. (17 oz. can) cream style corn
1/2 c. cracker crumbs

Melt butter in a 1 1/2 quart glass casserole, 30-45 minutes. In casserole mix milk and eggs; stir in remaining ingredients. Cover the casserole with waxed paper. Microwave for 9 minutes, stirring after 4 minutes. Let it stand covered for 2 minutes before serving.

Cheesy Scalloped Corn: Omit celery and onion and add 4 tablespoons grated cheese.

To bake conventionally, bake at 350 degrees for 1 hour.