Author Notes: “Angel corn” has been a part of my family’s holiday spread as far back as I can remember. Growing up, it was like crack to me, my sister, and my cousins—a magnificent excuse for a vegetable. As far as kid-approved sides go, it was right up there with Grandma’s pineapple-strawberry jello mold, which somehow passed for fruit and was inexplicably laid out alongside the turkey instead of the pumpkin pie. —Cory Baldwin
Serves: 6 to 8
Prep time: 15 min
Cook time: 45 min
(16-ounce) bags frozen corn (or about 4 1/2 to 5 cups fresh corn kernels)
cups heavy cream
tablespoons brown sugar
tablespoons snipped fresh chives, plus more for optional garnish
teaspoon freshly grated nutmeg
tablespoons (1 stick) unsalted butter, melted
cup plus a heaping 1/3 cup crumbled Ritz crackers, divided
Salt and lots of freshly ground black pepper, to taste
- 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.
- This recipe is a Community Pick!