Angel Corn

• 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

1. Preheat oven to 350u0b0F. 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.

corn, eggs, heavy cream, brown sugar, fresh chives, freshly grated nutmeg, unsalted butter, crackers, salt

Taken from food52.com/recipes/78195-angel-corn (may not work)