Preheat your oven to 350°F (175°C).

If using fresh corn, cut the kernels off the cob. If using canned corn, drain well.

Grease a 9-inch deep casserole dish with butter.

In a large mixing bowl, whisk together the eggs and half & half until smooth. Add salt, black pepper, and nutmeg.

Fold the prepared corn into the egg mixture, then add ½ cup of crushed oyster crackers and 2 tablespoons melted butter.

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

Combine remaining oyster crackers with melted butter and sprinkle over cheese layer.

Bake for 45-50 minutes until golden and puffed, with the center slightly loose.

Let it rest a few minutes before serving warm.