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