Description
This classic Ruth’s Chris Corn Pudding is a creamy, comforting side dish featuring a rich blend of whole kernel corn, creamed corn, and corn muffin mix, all baked to golden perfection. Perfect for holiday meals or any gathering, this pudding combines sweet and savory flavors with a moist, tender texture.
Ingredients
Scale
Corn Mixture
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
Batter
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the corn pudding.
- Grease Dish: Thoroughly grease a baking dish with butter to prevent sticking and enhance flavor.
- Combine Corns: In a large bowl, combine the drained whole kernel corn and creamed corn, mixing gently.
- Add Muffin Mix: Stir the corn muffin mix into the corn mixture until evenly distributed.
- Beat Eggs: In a separate bowl, beat the eggs until fluffy, incorporating air for a lighter texture.
- Mix Sour Cream and Butter: Combine the sour cream with the melted butter thoroughly to create a smooth mixture.
- Add Sugar and Salt: Stir the sugar and salt into the sour cream and butter mixture, ensuring even seasoning.
- Combine All Ingredients: Pour the egg mixture and sour cream mixture into the corn mixture. Stir gently until just combined, being careful not to overmix.
- Pour Batter: Pour the combined batter evenly into the prepared, greased baking dish.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set.
- Test Doneness: Insert a toothpick into the center of the pudding; if it comes out clean, the dish is done.
- Cool and Serve: Allow the corn pudding to cool for about 10 minutes before serving warm to enhance the flavors and texture.
Notes
- Ensure not to overmix the batter to keep the pudding tender and fluffy.
- Use a toothpick to test for doneness to avoid overbaking.
- This dish can be prepared ahead and reheated before serving.
- For a richer flavor, substitute half the sour cream with cream cheese.
