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Ruths Chris Corn Pudding Recipe

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4.5 from 63 reviews

Ruth’s Chris Corn Pudding is a creamy, golden-baked dish blending whole kernel corn, creamed corn, and corn muffin mix with rich sour cream and butter. This comforting side dish offers a perfect balance of sweet and savory flavors, ideal for holiday dinners or family gatherings.

Ingredients

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’s at the perfect temperature for baking the corn pudding.
  2. Prepare Baking Dish: Thoroughly grease your baking dish with butter to prevent sticking and help create a golden crust.
  3. Combine Corns: In a large mixing bowl, combine the drained whole kernel corn and creamed corn, evenly mixing the two types of corn together.
  4. Add Corn Muffin Mix: Stir the corn muffin mix into the corn mixture, ensuring all the dry ingredients are integrated.
  5. Beat Eggs: In a separate bowl, beat the two large eggs until fluffy to incorporate air for a lighter texture.
  6. Mix Sour Cream and Butter: In another bowl, combine the sour cream with the melted butter, mixing thoroughly to create a smooth blend.
  7. Add Sugar and Salt: Stir the sugar and salt into the sour cream and butter mixture to balance sweetness and enhance flavor.
  8. Combine All Ingredients: Pour the egg mixture and sour cream mixture into the corn and muffin mix. Stir gently until everything is just combined to avoid overmixing.
  9. Pour Batter into Dish: Evenly pour the prepared batter into the greased baking dish, smoothing the top with a spatula.
  10. Bake: Bake the corn pudding in the preheated oven for 45-50 minutes, or until the top is golden brown.
  11. Test Doneness: Check if it’s done by inserting a toothpick into the center; it should come out clean or with few moist crumbs.
  12. Cool and Serve: Allow the dish to cool for 10 minutes before serving warm to let the pudding set properly.

Notes

  • Use full-fat sour cream for a richer texture.
  • If you prefer a less sweet pudding, reduce sugar to 2 tablespoons.
  • Butter can be substituted with margarine for a dairy-free option but flavor may vary.
  • Serve as a side dish with meats like ham or roast chicken for a comforting meal.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

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