Ruth’s Chris Corn Pudding
Ruth’s Chris Corn Pudding Recipe
Ruth’s Chris Corn Pudding is a classic Southern side dish that delights the taste buds with its creamy texture and sweet corn flavor. This comforting casserole features a unique blend of whole kernel corn, creamed corn, and buttery goodness that pairs perfectly with any main dish. This easy-to-follow recipe will have you serving up a delicious dish that’s sure to please family and guests alike.
Why Make This Recipe
You should definitely try Ruth’s Chris Corn Pudding for several reasons. First, its rich and creamy texture makes it a delightful addition to any meal. The combination of sweet corn and buttery goodness creates a comforting dish perfect for family gatherings or holiday feasts. Furthermore, this recipe is simple to prepare, making it suitable for cooks of any skill level. It’s a versatile side that complements everything from grilled meats to festive holiday spreads.
How to Make Ruth’s Chris Corn Pudding Recipe
Follow this step-by-step guide to create your own Corn Pudding from the famous Ruth’s Chris Steak House recipe.
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
Directions
- Preheat the oven to 350°F (175°C).
- Grease a baking dish thoroughly with butter.
- In a large bowl, combine drained whole kernel corn and creamed corn.
- Add the corn muffin mix to the corn mixture and stir well.
- In a separate bowl, beat the eggs until fluffy and then add them to the mixture.
- Mix the sour cream with the melted butter until completely combined.
- Add sugar and salt to the mixture and stir until everything is mixed together.
- Pour the batter evenly into the prepared baking dish.
- Bake in the preheated oven for 45-50 minutes or until golden brown.
- Test the doneness by inserting a toothpick into the center; it should come out clean.
- Allow the corn pudding to cool for 10 minutes before serving warm.
How to Serve Ruth’s Chris Corn Pudding Recipe
Ruth’s Chris Corn Pudding is best served warm as a side dish alongside your favorite main courses, such as roasted chicken, barbecue ribs, or a juicy steak. You can garnish it with fresh herbs or a sprinkle of paprika for added color and flavor. Serve it from the baking dish, allowing guests to help themselves.
How to Store Ruth’s Chris Corn Pudding Recipe
To store any leftovers, allow the corn pudding to cool completely before transferring it to an airtight container. Refrigerate it for up to three days. To reheat, place it in a baking dish and warm in the oven at 350°F until heated through.
Tips to Make Ruth’s Chris Corn Pudding Recipe
- For an extra creamy texture, consider using an additional half-cup of sour cream.
- Adding shredded cheese, like cheddar or Monterey Jack, can elevate the flavor profile.
- To give your dish a kick, try mixing in diced jalapeños or green chiles.
Variations
Feel free to get creative with your corn pudding! You can substitute the whole kernel corn for fresh corn off the cob during peak season. Additionally, if you prefer a gluten-free version, use a gluten-free corn muffin mix.
FAQs
Q1: Can I make Ruth’s Chris Corn Pudding ahead of time?
Yes! You can prepare the mixture a day ahead of time, store it in the refrigerator, and bake it when you’re ready to serve.
Q2: Is Ruth’s Chris Corn Pudding suitable for freezing?
Yes, you can freeze the corn pudding before or after baking. Just make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Q3: What can I serve with corn pudding?
This dish pairs well with a variety of main courses, such as grilled chicken, smoked brisket, or even vegetarian dishes like stuffed peppers.
Enjoy your cooking, and relish the sweet, buttery goodness of Ruth’s Chris Corn Pudding!
Corn Pudding
Ingredients
Main 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
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a baking dish thoroughly with butter.
- In a large bowl, combine drained whole kernel corn and creamed corn.
- Add the corn muffin mix to the corn mixture and stir well.
- In a separate bowl, beat the eggs until fluffy and then add them to the mixture.
- Mix the sour cream with the melted butter until completely combined.
- Add sugar and salt to the mixture and stir until everything is mixed together.
- Pour the batter evenly into the prepared baking dish.
Baking
- Bake in the preheated oven for 45-50 minutes or until golden brown.
- Test the doneness by inserting a toothpick into the center; it should come out clean.
- Allow the corn pudding to cool for 10 minutes before serving warm.
