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Ruth’s Chris Corn Pudding Recipe

★★★★★

4.9 from 97 reviews
  • Author: Isabella
  • Total Time: 1 hour
  • Yield: 8 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://isabellavance.com/ruths-chris-corn-pudding-recipe/