Ruth’s Chris Corn Pudding

🖋️ Written by Emma

why make this recipe

Ruth’s Chris Corn Pudding is a delicious and comforting dish that pairs perfectly with many meals. It is rich, creamy, and has a lovely sweetness from the corn. This dish is not only easy to prepare but also a great way to impress your family and friends. The ingredients are simple, and the result is a satisfying side that everyone will love.

how to make Ruth’s Chris Corn Pudding

Ingredients:

• 2 cups corn kernels (fresh, frozen, or canned)
• 1 cup heavy cream
• 1/2 cup milk
• 3 large eggs
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup shredded cheese (optional)

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the corn kernels, heavy cream, milk, eggs, sugar, melted butter, salt, black pepper, and paprika.
3. Mix well until the mixture is smooth. If you want to add cheese, stir it in now.
4. Pour the mixture into a greased baking dish.
5. Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
6. Let it cool slightly before serving.

how to serve Ruth’s Chris Corn Pudding

Ruth’s Chris Corn Pudding is best served warm. You can enjoy it as a side dish with a variety of main courses, such as grilled meats, roasted chicken, or vegetarian dishes. It can also be served on special occasions or family gatherings.

how to store Ruth’s Chris Corn Pudding

If you have leftovers, let the corn pudding cool completely. Then store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it if you want to keep it longer. Just make sure to wrap it tightly in plastic wrap and then foil.

tips to make Ruth’s Chris Corn Pudding

• Use fresh corn when it is in season for the best flavor.
• If you want a bit of spice, consider adding jalapeños or diced green chilies to the mixture.
• Experiment with different cheeses like cheddar or pepper jack for added flavor.
• Ensure all your ingredients are at room temperature for smoother mixing.

variation

You can try adding cooked bacon bits for a savory twist, or use different types of cheese to change the flavor profile. You can also substitute half of the corn with diced zucchini to add some veggies to the dish.

FAQs

Can I use frozen or canned corn?
Yes, you can use frozen or canned corn. Just make sure to drain canned corn before using.

Can I make this dish ahead of time?
Yes, you can prepare the mixture ahead and store it in the fridge. Just bake it when you’re ready to serve.

How do I know when the corn pudding is done?
The pudding is done when it is set and has a golden brown top. You can also insert a toothpick in the center; it should come out clean.

Ruth's Chris Corn Pudding

A rich, creamy, and delicious corn pudding that pairs perfectly with a variety of meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups corn kernels (fresh, frozen, or canned)
• 1 cup heavy cream
• 1/2 cup milk
• 3 large eggs
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup shredded cheese (optional) Consider cheddar or pepper jack for flavor

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the corn kernels, heavy cream, milk, eggs, sugar, melted butter, salt, black pepper, and paprika.
3. Mix well until the mixture is smooth. If desired, stir in cheese.
4. Pour the mixture into a greased baking dish.

Baking

1. Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
2. Let it cool slightly before serving.

Notes

Serve warm as a side dish with grilled meats, roasted chicken, or vegetarian options. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen.