I love the idea of corn pudding at this time of the year and stumbled upon this Ritz Cracker-laced version while looking through Sarah Leah Chase’s Nantucket Open House Cookbook. I love the idea of being in Nantucket at this time of the year too!

Recipe is slightly adapted from the original here.

Corn Pudding
Serves 6

2 ½ cups fresh or frozen corn kernels (8 -10 ears of corn)
1 large egg
1 cup heavy cream
1 tablespoon brown sugar
2 tablespoons fresh chives
nutmeg, just a pinch
salt and freshly ground black pepper
½ cup plus 3 tablespoons crumbled Ritz crackers
4 tablespoons (½ stick) unsalted butter, melted

Preheat oven to 350°F and butter a 6- to 8-cup casserole.

Beat the egg, cream and brown sugar in a mixing bowl until just blended. Stir in the chives and nutmeg. Season to taste with salt and pepper. Stir in the corn.

Toss ½ cup Ritz cracker crumbs with 3 tablespoons of the melted butter in a large mixing bowl, then stir in the corn mixture. Pour the corn mixture in the prepared casserole. Toss the remaining 3 tablespoons Ritz 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.