“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
6 to 8
(16-ounce) bags frozen corn (or about 4 1/2 to 5 cups fresh corn kernels)
snipped fresh chives, plus more for optional garnish
freshly grated nutmeg
(1 stick) unsalted butter, melted
plus a heaping 1/3 cup crumbled Ritz crackers, divided
Salt and lots of freshly ground black pepper, to taste
In This Recipe
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.