Angel Corn
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 cups heavy cream
- 2 large eggs
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons brown sugar
- 2 bags frozen corn (or about 4 1/2 to 5 cups fresh corn
- 2 tablespoons snipped fresh chives plus more for optional garnish
- 8 tablespoons (1 stick) unsalted butter melted
- 1 cup plus a heaping 1/3 cup crumbled ritz crackers divided
- salt and lots of freshly ground black pepper to taste
- Carbohydrate 10.4114325052661 g
- Cholesterol 235.835000069244 mg
- Fat 33.2990008520342 g
- Fiber 0.0190666659673055 g
- Protein 5.18293666770751 g
- Saturated Fat 19.8671116783077 g
- Serving Size 1 1 Serving (101g)
- Sodium 66.393000020307 mg
- Sugar 10.3923658392988 g
- Trans Fat 2.38809666763103 g
- Calories 355 calories
Preheat oven to 350°F. Lightly butter a large 9x13-inch casserole dish. If using frozen corn, steam and drain the kernels. If using fresh, scrape kernels off the cob. Beat the egg, cream, and brown sugar in a large bowl until just blended. Stir in chives and nutmeg. Season to taste with salt and pepper. Stir in corn kernels. Combine 1 cup of the crumbled Ritz crackers with 6 tablespoons of the melted butter. Add to the corn mixture. Stir until combined. Pour into the casserole dish. Toss remaining cracker crumbs with the remaining 2 tablespoons melted butter. Sprinkle buttered crumbs over the top of the pudding. Bake uncovered until golden brown and slightly firm to the touch, about 45 minutes. Optional: Garnish with more snipped fresh chives.
