Preheat your oven to 350°F (175°C) and grease an 11x7 inch casserole dish.

Drain the canned whole kernel corn and combine it with the creamed corn in a mixing bowl.

Add the crushed saltine crackers, cheddar cheese, melted butter, eggs, salt, onion powder, and pepper. Mix until just combined.

In another bowl, mix the remaining melted butter, crushed saltines, and paprika until coated.

Pour the corn mixture into the casserole dish and sprinkle the topping over it evenly.

Bake for 35 to 45 minutes until the topping is golden brown and the center jiggles slightly when shaken.

Let the casserole cool for 15 minutes before serving.