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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.

Ingredients

Scale

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

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