Ruth’s Chris Corn Pudding Recipe

Introduction

This Ruth’s Chris Corn Pudding is a creamy, sweet, and comforting side dish perfect for holiday dinners or any cozy meal. With a blend of whole kernel corn, creamed corn, and corn muffin mix, it delivers a rich texture and delightful corn flavor that’s hard to resist.

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).
2. Step 2: Thoroughly grease a baking dish with butter to prevent sticking.
3. Step 3: In a large bowl, combine the drained whole kernel corn and creamed corn.
4. Step 4: Add the corn muffin mix to the corn mixture and stir gently.
5. Step 5: In a separate bowl, beat the eggs until fluffy.
6. Step 6: Mix the sour cream with the melted butter until fully combined.
7. Step 7: Add the sugar and salt to the sour cream and butter mixture, stirring well.
8. Step 8: Combine all the ingredients—corn mixture, beaten eggs, and sour cream mixture—until just mixed together. Avoid overmixing.
9. Step 9: Pour the batter evenly into the prepared baking dish.
10. Step 10: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown.
11. Step 11: Check doneness by inserting a toothpick into the center; it should come out clean.
12. Step 12: Allow the pudding to cool for 10 minutes before serving warm.

Tips & Variations

• For extra richness, fold in a cup of shredded cheddar cheese before baking.
• Use a cast-iron skillet for a crispier crust around the edges.
• Substitute sour cream with plain Greek yogurt for a tangier flavor and a healthier option.
• Add a pinch of cayenne pepper or smoked paprika to enhance the flavor profile.

Storage

Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk if it feels too thick.

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 batter and store it in the refrigerator for a few hours before baking. Just bring it to room temperature before placing it in the oven for even cooking.

Is this recipe gluten-free?

This recipe uses a standard corn muffin mix, which typically contains gluten. To make it gluten-free, substitute with a gluten-free corn muffin mix available at many stores.

Ruth’s Chris Corn Pudding Recipe

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★★★★★

4.5 from 751 reviews

This classic Ruth’s Chris Corn Pudding is a creamy, sweet, and buttery casserole that combines whole kernel corn, creamed corn, and corn muffin mix to create a comforting Southern side dish. Baked to a golden brown perfection, it pairs beautifully with holiday meals or weeknight dinners, delivering a rich and tender texture with a hint of sweetness.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern

Ingredients

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Corn and Mix

• 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. Grease Baking Dish: Thoroughly grease a baking dish with butter to prevent sticking and add flavor.
3. Combine Corns: In a large bowl, mix together the drained whole kernel corn and the creamed corn until evenly combined.
4. Add Corn Muffin Mix: Stir the corn muffin mix into the corn mixture, blending well to incorporate the dry ingredients.
5. Beat Eggs: In a separate bowl, beat the two large eggs until they are light and fluffy to help give the pudding a tender texture.
6. Mix Sour Cream and Butter: Combine the sour cream with the melted butter until the mixture is smooth and uniform.
7. Add Sugar and Salt: Stir in the sugar and salt into the sour cream and butter mixture to enhance flavor and balance sweetness.
8. Combine All Ingredients: Pour the egg mixture and the sour cream mixture into the corn and corn muffin base. Gently mix all ingredients together just until combined, careful not to overmix.
9. Pour Batter Into Dish: Evenly pour the batter into the prepared greased baking dish, smoothing the top for an even bake.
10. Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes until the top turns golden brown and the pudding is set.
11. Test Doneness: Insert a toothpick into the center; it should come out clean indicating the pudding is fully cooked.
12. Cool and Serve: Let the corn pudding cool for 10 minutes before serving warm to allow it to set and enhance the flavors.

Notes

• Do not overmix the batter to keep the pudding light and fluffy.
• Use fresh butter for greasing and melting to enhance the overall flavor.
• Let the pudding rest after baking to help it firm up, making it easier to serve.
• This dish pairs wonderfully with roasted meats and adds a sweet contrast to savory meals.
• For a richer flavor, substitute half of the sour cream with cream cheese if desired.

Keywords: Ruth’s Chris, Corn Pudding, Corn Casserole, Southern Side Dish, Creamed Corn Recipe, Holiday Side