Corn Pudding

• 8 to 10 ears fresh corn (3 cans = 2 1/2 c.)
• 1 large egg
• 1/2 c. light cream
• 1/2 c. heavy or whipping cream
• 1 Tbsp. brown sugar
• 2 Tbsp. snipped fresh chives
• pinch of grated nutmeg
• salt and freshly ground pepper to taste
• 1/2 c. plus 3 Tbsp. crumbled Ritz crackers
• 4 Tbsp. (1/2 stick) unsalted butter, melted

1. Preheat the oven to 350u0b0.
2. Butter a 6 to 8-cup casserole. With a sharp knife, split each row of corn kernels on each ear of corn down the center. Scrape enough kernels off the cobs to measure 2 1/2 cups.
3. Beat the egg, light cream, heavy cream and brown sugar in a mixing bowl just until blended.
4. Stir in the chives and nutmeg.
5. Season to taste with salt and pepper. Stir in the corn.
6. Toss 1/2 cup cracker crumbs with 3 tablespoons of the melted butter in a large mixing bowl, then stir in the corn mixture.
7. Pour the corn mixture into the prepared casserole.
8. Toss the remaining 3 tablespoons cracker crumbs with remaining 1 tablespoon butter. Sprinkle the crumbs over the top of the pudding.
9. Bake the pudding, uncovered, until light golden brown and slightly firm to the touch, 45 to 50 minutes.
10. Makes 6 servings.

corn, egg, light cream, heavy, brown sugar, chives, nutmeg, salt, crackers, unsalted butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739443 (may not work)