Preheat the oven to 350°F (175°C) and prepare the casserole dish.

If using fresh corn, cut the kernels off the cob and scrape the liquid. For canned corn, drain five cups.

Grease a 9'x9' or round casserole dish with butter or cooking spray.

In a mixing bowl, combine beaten eggs, half and half, kosher salt, white pepper, and nutmeg. Mix until smooth.

Fold in prepared corn and half a cup of crushed oyster crackers. Add melted butter, being careful not to overmix.

Pour the mixture into the greased casserole dish and sprinkle shredded cheddar cheese on top.

In a small bowl, mix remaining oyster crackers with butter and sprinkle over cheese, dusting with paprika.

Bake for 45-50 minutes until the top is puffed and golden brown.