Ruth’s Chris Corn Pudding Recipe

Introduction

This Ruth’s Chris Corn Pudding recipe is a creamy, comforting side dish that pairs perfectly with any meal. Its rich, slightly sweet flavor and tender texture make it a favorite for holiday dinners or everyday enjoyment.

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 the oven to 350°F (175°C).
2. Step 2: Thoroughly grease a baking dish with butter to prevent sticking.
3. Step 3: In a large bowl, combine the drained whole kernel corn and creamed corn.
4. Step 4: Add the corn muffin mix to the corn mixture and stir to combine.
5. Step 5: In a separate bowl, beat the eggs until fluffy.
6. Step 6: Mix the sour cream with the melted butter until well blended.
7. Step 7: Add sugar and salt to the sour cream and butter mixture and stir well.
8. Step 8: Combine all ingredients by gently folding them together until just mixed. Avoid overmixing.
9. Step 9: Pour the batter evenly into the prepared baking dish.
10. Step 10: Bake for 45 to 50 minutes, or until the top is golden brown.
11. Step 11: Test for doneness by inserting a toothpick into the center; it should come out clean.
12. Step 12: Let the pudding cool for about 10 minutes before serving warm.

Tips & Variations

• For added texture, fold in 1/2 cup of shredded cheddar cheese before baking.
• Use a cast iron skillet as your baking dish for a rustic presentation and crispy edges.
• Substitute sour cream with Greek yogurt for a tangier flavor and added protein.
• Add a pinch of smoked paprika for a subtle smoky note.

Storage

Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through or microwave in short intervals, stirring occasionally to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this corn pudding ahead of time?

Yes, you can assemble the pudding a few hours before baking. Keep it covered in the refrigerator and bake just before serving.

Can I use fresh corn instead of canned corn?

Fresh corn can be used, but be sure to cook it briefly to soften the kernels before mixing. Use about 3 cups of fresh corn kernels as a substitute for the canned corn.

Ruth’s Chris Corn Pudding Recipe

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4.9 from 523 reviews

Ruth’s Chris Corn Pudding is a rich and creamy casserole-style side dish featuring a delightful blend of whole kernel and creamed corn mixed with corn muffin mix, sour cream, butter, eggs, and a touch of sugar and salt. Baked to a golden brown, this comforting classic is perfect for holiday meals or any occasion that calls for a warm, sweet-savory accompaniment.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 6–8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 proper temperature for baking the corn pudding evenly.
2. Prepare Baking Dish: Grease your baking dish thoroughly with butter to prevent the pudding from sticking and help develop a golden crust.
3. Combine Corns: In a large bowl, mix together the drained whole kernel corn and the creamed corn to create the base of your pudding.
4. Add Corn Muffin Mix: Stir the corn muffin mix into the corn mixture until well blended, which adds texture and structure to the pudding.
5. Beat Eggs: In a separate bowl, beat the eggs until they become fluffy to help incorporate air and improve the pudding’s rise.
6. Mix Sour Cream and Butter: Combine the sour cream with the melted butter ensuring the mixture is smooth to add richness and moisture.
7. Add Sugar and Salt: Stir the sugar and salt into the sour cream and butter mixture, balancing the flavors for a subtly sweet and savory dish.
8. Combine All Ingredients: Pour the egg mixture and the sour cream mixture into the corn mixture, folding gently until everything is just combined to avoid overmixing.
9. Transfer to Baking Dish: Pour the batter evenly into the prepared baking dish, spreading it out for even cooking.
10. Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes until the top turns golden brown and the center is set.
11. Check Doneness: Insert a toothpick into the center; if it comes out clean, the pudding is ready.
12. Cool and Serve: Allow the corn pudding to cool for 10 minutes before serving warm to enjoy its creamy texture and comforting flavors.

Notes

• Use full-fat sour cream for a richer pudding.
• Ensure the baking dish is well greased to prevent sticking.
• Do not overmix batter to keep the corn pudding light and tender.
• Can be prepared a day in advance and reheated gently before serving.
• Optional: Add shredded cheese or chopped jalapeños for a variation in flavor.

Keywords: Ruth’s Chris, corn pudding, corn casserole, holiday side dish, baked corn pudding, creamy corn side