Preheat the oven to 350°F. Butter a a 13-inch glass baking dish or a 3 quart casserole dish. In a large bowl beat the eggs, cream, brown sugar and grated nutmeg. Stir in the chives, add the corn and salt and pepper.
In a separate bowl, use a fork to toss the Ritz cracker crumbs with the melted butter. Add half of the buttery crackers to the corn mixture, and pour the corn into the prepared dish. Sprinkle the remaining cracker mixture over the top of the casserole, and bake the pudding until golden brown on top and slightly firm to the touch, 40 to 55 minutes depending on your pan size and oven.