I'm not sure if this helps or not, but I asked for a corn casserole recipe a while back and received quite a few good responses. A couple of them called for crackers, so that might be close to what you are looking for.
I haven't actually tried any of them yet, but good luck.

Here is a link that might be useful: older post with corn recipes

Thank you, jclepine. I don't know why I didn't think to search here, the most logical of all places! Several of those recipes sound just right for Thanksgiving, so thank you to those posters, too! I can almost taste it now.....

My family really likes this one.

Corn and Bacon Casserole

6 slices bacon
1/2 c. chopped onion
2 Tbsp. AP flour
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground pepper
1 c. sour crm.
3-1/2 c. whole kernel corn, frozen
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh chives, chopped
In a large skillet, cook bacon until crisp. Drain, reserving 2 Tbsp. of drippings. Crumble bacon and set aside. Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 min. more. Remove from heat and stir in sour crm. until smooth. Add corn, parsley and half the bacon; mixwell. Pour into a 1 qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered at 350 degrees for 20 to 25 min. or until heated through. Sprinkle with chives.

My Mother served this quick & easy dish from the time I can first remember Thanksgiving & I've make it for 50 years now. Everyone always asks "You ARE making your Scalloped Corn aren't you???"
Scalloped Corn
2 cans creamed or 1 roll of frozen corn (Frozen is best!)
1 & 1/2 stack of saltine crackers.
Freshly ground black pepper (to taste)
Butter, Half 'n Half & Paprika

Spray casserole dish with non stick spray.
Pour 1/2 of corn in dish, add a bit of pepper, cover with crushed crackers, add balance of corn, then crushed crackers, pour 1/2 cup of cream & top w/pats of butter. (I use at least 1/2 stick) Paprika is optional. Bake @ 350 for 30 min. or until slightly firm.
Suzi

This one is not what you are dreaming of, but I made it last T-day and it was delish.

Wild Rice Corn Pudding
Source: Emeril Lagasse

2 eggs
1 egg yolk
1 cup heavy or whipping cream
2/3 cup milk
4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn
1 cup cooked wild rice
3 scallions, finely chopped or 1/3 cup finely chopped scallions
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/8 teaspoon grated fresh nutmeg
1/2 tablespoon butter
Preheat oven to 325 degrees F.
In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.
Grease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.
Serve warm.

My notes: Use a little less cayenne.

Linda

Here are two of my recipes for you to check out. Someone is bound to hit the right one sooner or later...hopefully before Thanksgiving!

CORN CASSEROLE #1

1 can niblet corn, undrained
1 can creamed corn
1 cup shredded cheddar cheese
1 cup sour cream
¨ö cup butter plus 1 tbsp.
2 eggs, lightly beaten
1 box Jiffy corn muffin mix

In a medium sized bowl, mix corn & cheese together

Melt the butter; mix with the sour cream and eggs

Add to the corn mixture and blend well.

Pour into a greased casserole dish.

Bake at 350¢ª for 1 ¨ù hrs.

Or:

CORN CASSEROLE #2

1 can niblet corn
1 can creamed corn
4 eggs, beaten
1/4 cup milk
1 tsp. sugar
Salt
Pepper
Town House or Ritz crackers, crushed
2 tbs. butter

Mix together first seven ingredients. Top with crushed crackers and dot with butter.

Bake at 350¡à for ? (Uh oh...don't know why I left out the time. Knowing me...I probably made it up and never got around to adding the baking time! LOL You could probably figure it out easy enough!)

~Sandy~

In recipe #1...that is 1/2 cup butter. Sorry...it just didn't copy.

I got that recipe from daughter #1. The whole family loves it!!

~Sandy~

I'll have to try all the recipes...copy and pasted. LOL

Linda

I have made this one for a few years at Thanksgiving because it doesn't take up any oven space and everyone likes it. This year I am doing thanksgiving for my DH family and my DB is doing one for his inlaws and his inlaws have asked for them to make "my" corn casserole. Wow am I shocked!

Crock Pot Creamed Corn:
1 pkge (20oz) frozen corn
1 pkge (8oz)cream cheese, softened
1/2 cup butter
1/2 cup finely minced onion
6 T water
Salt/Pepper to taste

Optional: I drained jar of chopped pimento (Our family favorite part) or 4oz jar chopped chilies.

Combine all in crock pot and cook on LOW for 4 hours.

Note: I have doubled the recipe and usually cook low for about 6 hours.

Enjoy! And if you use a crock pot liner, no clean up!

Heidi

use2b, in recipe #1 Jiffy corn muffin mix is listed in ingredients but I don't see where it's added to recipe. What am I missing? Sounds like something my family would like. Thanks, Sandy

Now I'm craving corn muffins. Haven't made them in years.

WOW!!! Thank you, everyone. These all look like what I want, so now I don't know which one to make Thursday!!! Lucky for me, I have a big family and we all like corn, so I'll try them all over the next few months. Thanks a million!

Sherry

Yikes, I'm sorry! I should have checked back with this. I got so busy I didn't have time!

I thought it would work to copy and paste the recipes, but it wasn't real effective on fractions.

Recipe #1...that's
1/2 cup of butter plus 1 tbsp.
Mix the Jiffy corn bread mix in with everything else.
Bake at 350 degrees for 1 and 1/4 hrs.

This really is a good recipe. It missed Thanksgiving, but there's still Christmas!!

~Sandy~