Making

In a large pot, place ¼ cup melted butter over medium heat. 

Add minced shallot and sauté for about 1 minute. 

Stir in flour, sage, salt, and milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in corn. Place crackers in a gallon-sized Zip-Lock bag and crush finely. Add half of the crushed crackers to corn mixture. 

Stir beaten eggs, sugar, and ¼ cup melted butter into corn mixture. 

Pour into a 2-quart baking dish that has been sprayed with cooking oil spray. 

Bake, covered, at 350 degrees (F) for 35 minutes. Add the final ¼ cup of melted butter to the Zip-Lock bag containing the remainder of the crushed saltine crackers. Use your fingers on the outside of the bag to distribute the butter evenly through the cracker crumbs. 

Top casserole with buttered cracker crumbs, return to a 350 degree oven, and bake, uncovered, for 10 to 15 minutes, until top is beginning to brown. 

Serving

Garnish top with Fried Sage Leaves and serve immediately while hot.