Corn Pudding - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350\u00b0.
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.
Beat the egg, light cream, heavy cream and brown sugar in a mixing bowl just until blended.
Stir in the chives and nutmeg.
Season to taste with salt and pepper. Stir in the corn.
Toss 1/2 cup cracker crumbs with 3 tablespoons of the melted butter in a large mixing bowl, then stir in the corn mixture.
Pour the corn mixture into the prepared casserole.
Toss the remaining 3 tablespoons cracker crumbs with remaining 1 tablespoon butter. Sprinkle the crumbs over the top of the pudding.
Bake the pudding, uncovered, until light golden brown and slightly firm to the touch, 45 to 50 minutes.
Makes 6 servings.