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Ruths Chris Corn Pudding Recipe

Ruths Chris Corn Pudding Recipe
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★★★★★

5.2 from 24 reviews

This classic Ruth’s Chris Corn Pudding is a creamy, comforting side dish perfect for holiday dinners or any cozy meal. Made with a combination of whole kernel corn, creamed corn, corn muffin mix, and sour cream, it bakes into a golden, slightly sweet pudding with a tender texture and rich flavor.

Ingredients

Scale

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 prepare for baking the corn pudding.
  2. Prepare Baking Dish: Grease your baking dish thoroughly with butter to prevent sticking and ensure easy serving.
  3. Combine Corn: In a large bowl, mix together the drained whole kernel corn and the creamed corn until well combined.
  4. Add Corn Muffin Mix: Stir in the corn muffin mix into the corn mixture to start forming the pudding base.
  5. Beat Eggs: In a separate bowl, beat the eggs until they become fluffy to help add lightness to the pudding.
  6. Mix Sour Cream and Butter: Combine the sour cream and melted butter thoroughly in another bowl to incorporate moisture and richness.
  7. Add Sugar and Salt: Stir the sugar and salt into the sour cream and butter mixture for balanced sweetness and seasoning.
  8. Combine All Ingredients: Pour the egg mixture and the sour cream mixture into the corn and muffin mix. Stir gently until just combined to avoid overmixing.
  9. Transfer to Baking Dish: Pour the batter evenly into the prepared greased baking dish, smoothing the top lightly.
  10. Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
  11. Test Doneness: Check the center with a toothpick; if it is clean, the pudding is done baking.
  12. Cool and Serve: Let the corn pudding cool for about 10 minutes before serving warm to make slicing and serving easier and enhance the flavors.

Notes

  • For extra flavor, consider adding a teaspoon of vanilla extract or a pinch of cayenne pepper to the mixture.
  • You can use fresh corn kernels if preferred; about 3 cups to replace the canned corn.
  • Ensure the corn muffin mix is fresh for the best texture and rise.
  • This dish pairs exceptionally well with roasted meats or as part of a holiday meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently covered in the oven or microwave to retain moisture.

Nutrition

Keywords: corn pudding, Ruth's Chris recipe, corn casserole, Southern side dish, holiday side, creamy corn pudding

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