Angel Corn Casserole

    • 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 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 eggs, 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.