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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.

Ingredients

Scale

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

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