Entertaining

Angel Corn

November 13, 2018
Photo by Rocky Luten
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

  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 6 to 8
Ingredients
  • 2 (16-ounce) bags frozen corn (or about 4 1/2 to 5 cups fresh corn kernels)
  • 2 large eggs
  • 2 cups heavy cream
  • 2 tablespoons brown sugar
  • 2 tablespoons snipped fresh chives, plus more for optional garnish
  • 1/4 teaspoon freshly grated nutmeg
  • 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
In This Recipe
Directions
  1. Preheat oven to 350°F. Lightly butter a large 9x13-inch casserole dish.
  2. If using frozen corn, steam and drain the kernels. If using fresh, scrape kernels off the cob.
  3. 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.
  4. 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.
  5. Toss remaining cracker crumbs with the remaining 2 tablespoons melted butter. Sprinkle buttered crumbs over the top of the pudding.
  6. Bake uncovered until golden brown and slightly firm to the touch, about 45 minutes.
  7. Optional: Garnish with more snipped fresh chives.

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Cory Baldwin

Recipe by: Cory Baldwin

Food52's director of partner content Cory Baldwin has been an editor at food, travel, and fashion publications including Saveur, Departures and Racked.