This is a dish I remember from family gatherings as a child. Grandma Recker was my great grandmother and I have no real memory of her. But we still attend Recker Reunions every couple years. Perhaps I will have to make this to take to the next one.
Again, this recipe is a copy of a typed recipe card. It has a note in mom's handwriting on the side with the recipe for the medium white sauce which follows.
2 c corn, drained
1 c medium white sauce
1 tsp sugar
3 or 4 crackers broken in to pieces
Buttered crumbs on top.
Bake 425 about 30 minutes.
Medium White Sauce
1 c milk
2 Tbs flour
1/4 tsp salt
2 Tbs oleo
Most likely the white sauce is made as a standard white sauce. Melt the oleo (currently known as margarine or use butter) in a skillet. Stir in the flour and cook a few minutes. Turn off the heat. Slowly stir in the milk. I mean slowly. A few tablespoons at a time until it gets thin enough to stop causing lumps. Add the salt. Cook it down until it becomes relatively thick. I am going to have to try this. Regulation white sauce is pretty thin. I don't think that thin sauce will cook down into the thick custard I recall.
I am guessing that you make the white sauce first and allow it to cool enough so that it won't cook the eggs. Then beat the eggs, sugar, salt and white sauce together.
Stir in the crackers. I believe the crackers serve as a thickener. I doubt you worry much about keeping the structural integrity of the cracker. The most likely cracker to have around would have been saltines. I know that my grandmother always had Keebler Club crackers. They are slightly sweeter and most likely what she used when she made this. Stir in the corn.
Pour the mixture into a buttered baking dish. Mom always made this in a pyrex clear glass round baking dish. It was probably the flameware version about 8 inches in diameter and 2 or 3 inches deep.
Top with buttered crumbs. These would likely be fresh bread crumbs made from stale bread. I can't picture mom making them. I am guessing she let the bread dry slightly and then grated it on the box grater. They would then be mixed with melted butter or oleo. Again, I will have to experiment with the proportions and get back to you on it. I know that the crumbs were very buttery and became crisp and brown on the top of the dish.
Bake at 425 degrees F for about 30 minutes. I know this dish is custard-like so I would suggest baking until the crumbs are golden and the eggs are set.