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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.

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 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

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