**Ingredients:**
* 2 cans (15 ounces each) whole kernel corn, drained
* 1 can (15 ounces) creamed corn
* 1 package (8 ounces) cream cheese, softened
* 1/2 cup unsalted butter, melted
* 1 cup sour cream
* 1/4 cup granulated sugar
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 sleeve (about 40) Ritz crackers, crushed
**Instructions:**
1. **Prepare the Oven and Baking Dish:** Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
2. **Mix the Casserole Ingredients:** In a large mixing bowl, combine the drained whole kernel corn, creamed corn, softened cream cheese, melted butter, sour cream, sugar, salt, and black pepper. Stir well until all ingredients are thoroughly incorporated and the mixture is smooth and creamy.
3. **Assemble the Casserole:** Pour the corn mixture into the prepared baking dish, spreading it out evenly with a spatula.
4. **Add the Topping:** In a separate bowl, crush the Ritz crackers until fine crumbs form. Sprinkle the crushed crackers evenly over the top of the corn mixture, creating a crunchy topping.
5. **Bake:** Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is bubbly around the edges and the top is golden brown.
6. **Serve:** Once baked, remove the casserole from the oven and allow it to cool for a few minutes before serving. This will help it set and make it easier to portion.
**Prep Time:** 10 minutes | **Cooking Time:** 35 minutes | **Total Time:** 45 minutes
**Calories:** 320 kcal per serving | **Servings:** 8