Corn Pudding
Ruth's Chris Corn Pudding is a classic Southern side dish featuring a creamy texture and sweet corn flavor, perfect for family gatherings or holiday feasts.
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.
Notes
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. To give your dish a kick, try mixing in diced jalapeños or green chiles.