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Ruth's Chris Corn Pudding Recipe

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5 from 84 reviews

This Ruth's Chris Corn Pudding recipe is a creamy, comforting side dish featuring a delightful blend of whole kernel corn, creamed corn, and corn muffin mix. Baked to a golden brown, it offers a perfect balance of sweetness and savory flavors, enhanced by sour cream and butter, making it a classic Southern favorite ideal for holiday meals or family dinners.

Ingredients

Corn Mixture

  • 2 cans (15 oz each) whole kernel corn, drained
  • 1 can (14.75 oz) creamed corn

Dry Ingredients

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

Wet Ingredients

  • 1 cup sour cream
  • 1/2 cup butter, melted
  • 2 large eggs

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for even baking.
  2. Prepare Baking Dish: Thoroughly grease a baking dish with butter to prevent the pudding from sticking and to add richness to the crust.
  3. Combine Corns: In a large mixing bowl, combine the drained whole kernel corn and creamed corn, mixing them gently.
  4. Add Corn Muffin Mix: Stir the corn muffin mix into the corn mixture, ensuring it is evenly distributed without overmixing.
  5. Beat Eggs: In a separate bowl, beat the eggs until they become fluffy and light, which helps incorporate air and provides structure.
  6. Mix Sour Cream and Butter: Combine the sour cream with the melted butter until smooth and well blended.
  7. Add Sugar and Salt: Incorporate the sugar and salt into the sour cream and butter mixture, mixing thoroughly.
  8. Combine All Ingredients: Add the beaten eggs and the sour cream mixture into the corn and muffin mix. Stir gently until just combined to maintain the pudding’s texture.
  9. Pour Batter: Pour the mixture evenly into the prepared baking dish, spreading it out smoothly.
  10. Bake: Bake in the preheated oven for 45 to 50 minutes. The pudding should turn golden brown and set.
  11. Test Doneness: Insert a toothpick into the center; it should come out clean when the pudding is done.
  12. Cool and Serve: Let the corn pudding cool for about 10 minutes before serving warm for the best texture and flavor.

Notes

  • Use fresh butter for greasing to enhance flavor and prevent sticking.
  • Do not overmix the batter to keep the pudding light and tender.
  • If a sweeter pudding is desired, you can increase the sugar by 1-2 tablespoons.
  • Letting the pudding cool slightly helps it firm up, making it easier to serve.
  • This recipe pairs well with roasted meats and holiday dishes.

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