Angel Corn – a delicious recipe with corn, eggs, heavy cream, brown sugar, fresh chives, freshly grated nutmeg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0F. 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.
754
kcal
Calories
71
g
Fat
21
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Angel Corn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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