Ruth’s Chris Corn Pudding Recipe

This Ruth’s Chris Corn Pudding is a creamy and comforting side dish that celebrates the natural sweetness of corn. It’s perfect for holidays or any meal that calls for a rich, satisfying addition.

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.
4. Step 4: In a separate bowl, beat the eggs until fluffy.
5. Step 5: Mix the sour cream with the melted butter until well blended.
6. Step 6: Add the sugar and salt to the sour cream and butter mixture, stirring to combine.
7. Step 7: Pour the egg mixture and sour cream mixture into the corn mixture and stir everything together until just combined.
8. Step 8: Pour the batter evenly into the prepared baking dish.
9. Step 9: Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
10. Step 10: Let the pudding cool for 10 minutes before serving warm.

Tips & Variations

• For a richer flavor, try substituting half the sour cream for cream cheese.
• You can add a pinch of smoked paprika or cayenne for a subtle spicy kick.
• Use fresh corn kernels when in season for a fresher taste.

Storage

Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F until warmed through, or microwave in short intervals, stirring occasionally for even heat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the batter and refrigerate it for a few hours before baking. Just give it a gentle stir before pouring into the baking dish.

Can I freeze leftover corn pudding?

Yes, freeze cooled corn pudding in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

Ruth’s Chris Corn Pudding Recipe

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★★★★★

4.5 from 143 reviews

Ruth’s Chris Corn Pudding is a rich and comforting side dish featuring a delightful blend of whole kernel corn, creamed corn, and corn muffin mix, combined with sour cream, butter, and eggs. Baked to golden perfection, this creamy corn pudding offers a slightly sweet, tender texture ideal for holiday meals or cozy family dinners.

• Author: Emma
• 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

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 cans (15 oz each) whole kernel corn, drained
• 1 can (14.75 oz) creamed corn
• 1 cup sour cream
• 1/2 cup butter, melted
• 2 large eggs

Dry Ingredients

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

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the corn pudding.
2. Grease Baking Dish: Use butter to thoroughly grease your baking dish to prevent sticking and add flavor.
3. Combine Corns: In a mixing bowl, stir together the drained whole kernel corn and the creamed corn until evenly blended.
4. Add Corn Muffin Mix: Stir the corn muffin mix into the corn mixture to create a consistent base.
5. Beat Eggs: In a separate bowl, beat the two eggs until they become fluffy to help incorporate air into the pudding for a lighter texture.
6. Mix Sour Cream and Butter: Combine the sour cream and melted butter thoroughly in another bowl to ensure smooth incorporation into the batter.
7. Add Sugar and Salt: Mix the sugar and salt into the sour cream and butter mixture, balancing sweetness and seasoning.
8. Combine All Ingredients: Pour the egg mixture and sour cream-butter mixture into the corn and muffin mix. Stir everything together just until combined to avoid overmixing, which can toughen the pudding.
9. Pour Batter into Dish: Evenly spread the batter into the prepared baking dish.
10. Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes until the top turns golden brown.
11. Test for Doneness: Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
12. Cool Before Serving: Let the corn pudding cool for 10 minutes before serving to allow it to set and develop full flavor. Serve warm.

Notes

• Do not overmix the batter to keep the pudding tender and moist.
• You can substitute sour cream with Greek yogurt for a healthier alternative.
• Ensure the corn muffin mix is fresh for best texture and flavor.
• This dish pairs beautifully with roasted meats and vegetables for a hearty meal.
• Leftovers can be refrigerated and reheated gently before serving.

Keywords: Corn Pudding, Ruth’s Chris, Corn Side Dish, Baked Corn, Creamed Corn, Cornbread, Holiday Side Dish, Comfort Food