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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.

Ingredients

Scale

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

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