Ruth’s Chris Corn Pudding Recipe
Introduction
Corn pudding is a comforting side dish that combines sweet corn with a creamy, custard-like texture. Ruth’s Chris Corn Pudding adds a rich and buttery flavor, making it a perfect accompaniment to holiday meals or weeknight dinners.
Ingredients
- 2 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- 3 large eggs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a baking dish to prevent sticking.
- Step 2: In a mixing bowl, combine the corn, heavy cream, eggs, melted butter, and sugar. Stir until all ingredients are well incorporated.
- Step 3: Pour the mixture into the prepared baking dish and spread evenly.
- Step 4: Bake for 45 to 50 minutes, or until the pudding is set and the top is lightly golden.
- Step 5: Remove from oven and let cool slightly before serving.
Tips & Variations
- For extra depth, add a pinch of smoked paprika or a splash of vanilla extract to the batter.
- Using fresh corn will give a sweeter, fresher flavor, but frozen corn works well too.
- To make the pudding richer, substitute half the cream with whole milk or add a sprinkle of shredded cheese on top before baking.
Storage
Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain its creamy texture.
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 mixture in advance and refrigerate it for up to 24 hours before baking. Just be sure to give it a good stir before pouring into the baking dish.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it contains no flour or wheat-based ingredients.
PrintRuth’s Chris Corn Pudding Recipe
Ruth’s Chris Corn Pudding is a rich and creamy Southern-style side dish featuring sweet corn blended with cream, eggs, butter, and sugar baked to a golden finish. This comforting casserole pairs perfectly with hearty main courses, offering a velvety texture and a subtle sweetness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Ingredients
Corn Pudding Ingredients
- 4 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
- 1 cup heavy cream
- 3 large eggs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the corn pudding.
- Prepare the mixture: In a large mixing bowl, combine the corn kernels, heavy cream, eggs, melted butter, sugar, salt, and pepper. Stir until all the ingredients are well incorporated and the mixture is smooth.
- Transfer to baking dish: Pour the corn pudding mixture into a greased 8×8 inch (20×20 cm) baking dish, spreading evenly.
- Bake the pudding: Place the dish in the preheated oven and bake for 45 to 55 minutes, or until the pudding is set and the top is lightly golden.
- Cool and serve: Remove from the oven and let it cool slightly before serving to set the custard texture further.
Notes
- Use fresh corn for the best flavor, but frozen corn is a great substitute when fresh is unavailable.
- Adjust sugar quantity based on personal taste preference for sweetness.
- For a richer texture, you can add a half cup of shredded cheddar cheese or a splash of milk.
- Let the pudding cool for 10 minutes after baking to firm up for easier serving.
Keywords: corn pudding, southern corn casserole, baked corn pudding, Ruth’s Chris recipes, creamy corn dish, holiday side dish
