Ruth’s Chris Corn Pudding Recipe

Introduction

This Ruth’s Chris Corn Pudding is a creamy, comforting side dish that’s perfect for any holiday or family meal. Combining whole kernel corn and creamed corn with a tender corn muffin base, it offers a deliciously rich texture and sweet flavor.

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 they become fluffy.
5. Step 5: Mix the sour cream thoroughly with the melted butter.
6. Step 6: Add the sugar and salt to the sour cream and butter mixture, stirring to combine.
7. Step 7: Combine all ingredients (corn mixture, egg, sour cream mixture) and stir until just mixed together without over-beating.
8. Step 8: Pour the batter evenly into the prepared baking dish.
9. Step 9: Bake in the preheated oven for 45 to 50 minutes, until the pudding is golden brown on top.
10. Step 10: Check doneness by inserting a toothpick into the center; it should come out clean.
11. Step 11: Let the corn pudding cool for 10 minutes before serving warm.

Tips & Variations

• For a richer flavor, try substituting half of the sour cream with cream cheese or add a sprinkle of shredded cheddar on top before baking.
• You can use a cast-iron skillet as a baking dish to achieve a slightly crispier edge.
• To make it a little spicy, add a pinch of cayenne pepper or diced jalapeños to the mixture.

Storage

Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 300°F until heated through, or microwave in short bursts to avoid drying out.

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 in advance and refrigerate it for a few hours before baking. Just bring it to room temperature before putting it in the oven to ensure even cooking.

Is it possible to make this recipe gluten-free?

To make the recipe gluten-free, substitute the corn muffin mix with a gluten-free alternative or use gluten-free cornmeal and adjust the dry ingredients accordingly.

Ruth’s Chris Corn Pudding Recipe

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★★★★★

4.5 from 93 reviews

Ruth’s Chris Corn Pudding is a rich and creamy casserole combining whole kernel corn, creamed corn, and corn muffin mix, baked to golden perfection. This comforting Southern-style side dish offers a delightful balance of sweetness and savory flavors, making it a perfect accompaniment to any hearty meal.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6–8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Corn Mixture

• 2 cans (15 oz each) whole kernel corn, drained
• 1 can (14.75 oz) creamed corn
• 1 box (8.5 oz) corn muffin mix

Wet Ingredients

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

Seasonings

• 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: Thoroughly grease your baking dish with butter to prevent sticking and ensure easy serving.
3. Combine Corns: In a mixing bowl, combine the drained whole kernel corn and creamed corn, mixing them evenly.
4. Add Corn Muffin Mix: Incorporate the corn muffin mix into the corn mixture, stirring gently to combine.
5. Beat Eggs: In a separate bowl, beat the eggs until they become fluffy, adding air for a lighter texture.
6. Mix Sour Cream and Butter: In another bowl, blend the sour cream with melted butter until well combined.
7. Add Sugar and Salt: Stir the sugar and salt into the sour cream and butter mixture to evenly distribute the sweetness and seasoning.
8. Combine All Ingredients: Pour the beaten eggs and sour cream mixture into the corn mixture. Gently fold all ingredients together until just combined, being careful not to overmix.
9. Pour Batter into Dish: Transfer the batter into the prepared baking dish, spreading it out evenly for uniform cooking.
10. Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes until the top is golden brown.
11. Check 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 to enjoy its creamy texture.

Notes

• Make sure to drain the whole kernel corn thoroughly to avoid excess moisture in the pudding.
• Do not overmix the batter to keep the pudding light and tender.
• If you prefer a spicier version, add a pinch of cayenne pepper or chopped jalapeños.
• The pudding can be reheated gently in the oven or microwave for leftovers.
• Use a glass or ceramic baking dish for even heat distribution and best results.

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