Ruth’s Chris Corn Pudding Recipe

Introduction

This Ruth’s Chris Corn Pudding is a creamy, comforting side dish that perfectly balances sweet and savory flavors. It’s easy to prepare and bakes into a golden, fluffy delight that’s ideal for holiday dinners or weeknight meals.

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 thoroughly grease a baking dish with butter.
2. Step 2: In a large bowl, combine the drained whole kernel corn and 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 fluffy, then mix in the sour cream and melted butter until smooth.
5. Step 5: Add the sugar and salt to the wet mixture, then combine all ingredients together until just mixed. Avoid overmixing.
6. Step 6: Pour the batter evenly into the prepared baking dish.
7. Step 7: Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Step 8: Allow the corn pudding to cool for about 10 minutes before serving warm.

Tips & Variations

• For extra richness, sprinkle shredded cheddar cheese over the top before baking.
• Use a cast iron or glass baking dish for even cooking and a nice crust.
• Add a pinch of cayenne pepper or smoked paprika for a subtle spicy kick.
• Try folding in chopped green chilies or jalapeños for added flavor and heat.

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 (160°C) until warmed through, or microwave in short bursts, stirring in between to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this corn pudding ahead of time?

Yes, you can prepare the mixture ahead and refrigerate it before baking. Just bake the pudding within 24 hours for the best texture and flavor.

Is there a dairy-free substitute for the sour cream and butter?

You can substitute sour cream with a plant-based yogurt and use a dairy-free butter alternative. This will change the flavor slightly but will keep the creamy texture.

Ruth’s Chris Corn Pudding Recipe

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★★★★★

4.8 from 122 reviews

Ruth’s Chris Corn Pudding is a creamy, sweet-savory casserole that combines whole kernel and creamed corn with corn muffin mix, eggs, sour cream, and melted butter. Baked to a golden brown perfection, this comforting side dish is perfect for holiday meals or family gatherings.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 box (8.5 oz) corn muffin mix
• 1/4 cup sugar
• 1/2 teaspoon salt

Corn Ingredients

• 2 cans (15 oz each) whole kernel corn, drained
• 1 can (14.75 oz) creamed corn

Wet Ingredients

• 1 cup sour cream
• 1/2 cup butter, melted
• 2 large eggs

Additional

• Butter for greasing the baking dish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking of the corn pudding.
2. Prepare Baking Dish: Generously grease your baking dish with butter to prevent sticking and to add flavor to the pudding.
3. Combine Corns: In a mixing bowl, combine the drained whole kernel corn and the creamed corn, mixing gently to blend the textures.
4. Add Corn Muffin Mix: Stir in the corn muffin mix evenly into the corn mixture to begin building the pudding base.
5. Beat Eggs: In a separate bowl, beat the two large eggs until they become fluffy, which will help give the pudding a light texture.
6. Mix Sour Cream and Butter: Combine the sour cream with the melted butter until smooth and fully incorporated.
7. Add Sugar and Salt: Stir sugar and salt into the sour cream and butter mixture, balancing the sweetness and seasoning.
8. Combine All Ingredients: Add the beaten eggs and the sour cream mixture to the corn and muffin mixture. Stir until just combined to avoid overmixing.
9. Pour Batter: Pour the batter into the prepared baking dish, spreading it evenly for uniform cooking.
10. Bake: Bake the corn pudding in the preheated oven for 45-50 minutes, or until the top turns a golden brown color.
11. Test Doneness: Insert a toothpick into the center of the pudding; if it comes out clean, the pudding is fully baked.
12. Cool and Serve: Allow the corn pudding to cool for about 10 minutes before serving warm, which helps it set and makes it easier to serve.

Notes

• Do not overmix the batter to keep the pudding tender and avoid toughness.
• Use fresh butter for greasing to add a richer flavor to the crust.
• For a spicier twist, consider adding a pinch of cayenne pepper or diced jalapeños to the batter.
• This dish pairs wonderfully with roasted meats or as a comforting side on holiday tables.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.

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