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