Corn Pudding

Directions

1. 1
   Preheat the oven to 350°.
2. 2
   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.
3. 3
   Beat the egg, light cream, heavy cream and brown sugar in a mixing bowl just until blended.
4. 4
   Stir in the chives and nutmeg.
5. 5
   Season to taste with salt and pepper. Stir in the corn.
6. 6
   Toss 1/2 cup cracker crumbs with 3 tablespoons of the melted butter in a large mixing bowl, then stir in the corn mixture.
7. 7
   Pour the corn mixture into the prepared casserole.
8. 8
   Toss the remaining 3 tablespoons cracker crumbs with remaining 1 tablespoon butter. Sprinkle the crumbs over the top of the pudding.
9. 9
   Bake the pudding, uncovered, until light golden brown and slightly firm to the touch, 45 to 50 minutes.
10. 10
    Makes 6 servings.