Ruth’s Chris Corn Pudding Recipe

Introduction

Ruth’s Chris Corn Pudding is a rich and comforting side dish featuring a creamy blend of corn and corn muffin mix. Perfectly golden and slightly sweet, this pudding is ideal for holiday dinners or any time you want a cozy, satisfying treat.

Ingredients

• 2 cans (15 oz each) whole kernel corn, drained
• 1 can (14.75 oz) creamed corn
• 1 box (8.5 oz) corn muffin mix
• 1 cup sour cream
• 1/2 cup butter, melted
• 2 large eggs
• 1/4 cup sugar
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a baking dish thoroughly with butter.
2. Step 2: In a large bowl, combine the drained whole kernel corn and the creamed corn.
3. Step 3: Add the corn muffin mix to the corn mixture and stir gently to combine.
4. Step 4: In a separate bowl, beat the eggs until they become fluffy.
5. Step 5: Mix the sour cream with the melted butter until smooth.
6. Step 6: Stir in the sugar and salt into the sour cream and butter mixture.
7. Step 7: Combine all ingredients together until just mixed; avoid overmixing for best texture.
8. Step 8: Pour the batter evenly into the prepared baking dish.
9. Step 9: Bake for 45 to 50 minutes, until the top is golden brown.
10. Step 10: Test the pudding’s doneness by inserting a toothpick into the center; it should come out clean.
11. Step 11: Let the pudding cool for about 10 minutes before serving warm.

Tips & Variations

• For a richer flavor, try adding a splash of heavy cream or a handful of shredded cheese before baking.
• Use fresh corn kernels if available for a fresher taste and texture.
• Swap sour cream with Greek yogurt for a lighter version with a slight tang.
• Add a pinch of cayenne pepper or smoked paprika for a subtle kick.

Storage

Store leftover corn pudding covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid overheating to keep the pudding moist and creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the mixture the night before and refrigerate it. Bake it fresh before serving for the best texture and flavor.

What type of baking dish is best for corn pudding?

A glass or ceramic baking dish works best as it heats evenly and produces a nicely browned crust without burning.

Ruth’s Chris Corn Pudding Recipe

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★★★★★

4.9 from 97 reviews

• Author: Isabella
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

Ruth’s Chris Corn Pudding is a rich and creamy casserole combining sweet corn kernels, creamed corn, and a corn muffin mix, baked to golden perfection. This comforting side dish features the creamy tang of sour cream, melted butter, and eggs all blended together to create a fluffy yet dense pudding that’s perfect for holiday dinners or family gatherings.

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Ingredients

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Primary Ingredients

• 2 cans (15 oz each) whole kernel corn, drained
• 1 can (14.75 oz) creamed corn
• 1 box (8.5 oz) corn muffin mix
• 1 cup sour cream
• 1/2 cup butter, melted
• 2 large eggs
• 1/4 cup sugar
• 1/2 teaspoon salt

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature for the corn pudding.
2. Prepare Baking Dish: Grease a baking dish thoroughly with butter to prevent sticking and give the pudding a rich buttery edge.
3. Combine Corns: In a large bowl, combine the drained whole kernel corn and the creamed corn to create the base mixture.
4. Add Muffin Mix: Stir the corn muffin mix into the corn mixture, blending evenly to disperse the cornmeal batter throughout.
5. Beat Eggs: In a separate bowl, beat the two eggs until they become fluffy and light to help add structure and moisture to the pudding.
6. Mix Sour Cream and Butter: Combine the sour cream with the melted butter thoroughly to create a creamy liquid mixture.
7. Add Sugar and Salt: Incorporate the sugar and salt into the sour cream and butter mixture, stirring well to balance the flavors.
8. Combine All Ingredients: Mix the egg mixture and sour cream mixture into the corn and muffin blend just until everything is fully combined. Avoid overmixing to keep the pudding light.
9. Pour Batter: Pour the batter evenly into the prepared baking dish, smoothing the top for even cooking.
10. Bake: Bake in the preheated oven for 45 to 50 minutes until the top turns a golden brown color and the edges pull slightly away from the dish.
11. Test for Doneness: Insert a toothpick into the center of the pudding; if it comes out clean or with a few moist crumbs, the pudding is done.
12. Cool and Serve: Allow the corn pudding to cool for 10 minutes before serving it warm to enjoy the creamy, tender texture at its best.

Notes

• Use fresh corn if available for a fresher, sweeter taste and texture.
• Adjust sugar to taste depending on your preference for sweetness.
• Ensure not to overmix the batter to avoid a dense pudding.
• Letting the pudding rest slightly after baking helps it set, making it easier to serve.
• This dish pairs well with roasted meats and holiday entrees.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: corn pudding, Ruth’s Chris recipe, corn casserole, holiday side dish, creamed corn, corn muffin mix, creamy corn pudding