This smooth and creamy Ruth’s Chris Corn Pudding Recipe is a typical comfort dish made by granny. With just a few basic ingredients, you can make a sweet, custard-like dish that goes well with BBQ, chicken wings, turkey, glazed ham, and other dishes.
Ruth’s Chris Corn Pudding is a simple side dish that adds a touch of sweetness to your dinner. The surface is a little crusty, but the middle is soft and fluffy. Plus, it’s so creamy and incredibly irresistible that even the pickiest eaters won’t be able to resist it.
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What is Corn Pudding?
Corn pudding is a traditional Southern meal consisting mostly of, you guessed it, corn. Some people confuse it with corn casserole, but it’s not the same since it’s smoother and creamier. It’s more like a custard than a casserole because it’s made with five eggs and cornstarch.
Ingredients That You’ll Need:
Ruth’s Chris Corn Pudding is created using only 7 basic ingredients. Many of these are almost certainly already in your kitchen!
- Eggs – Remove them from the refrigerator at least 30 minutes before preparing your Ruth’s Chris Corn Pudding. The meal will be light and fluffy thanks to the use of room-temperature eggs.
- Melted butter – It adds a deep taste to the meal. Margarine also works nicely.
- White sugar – If you don’t want your Corn Pudding from Ruth’s Chris to be too sweet, you may add less sugar.
- Milk – You may use full, 1%, or 2% milk in this recipe.
- Cornstarch – When it comes to the custard-like texture of the dish, the thickening agent is the key ingredient.
- Canned whole kernel corn – If you like, you may also use fresh or frozen corn.
- Canned cream-style corn – It’s the “secret” ingredient that makes Ruth’s Chris Corn Pudding so creamy.
Can I Make Ruth’s Chris Corn Pudding In Advance?
You may prepare the Ruth’s Chris Corn Pudding up to a few days ahead of time because it can be served hot or cold.
Refrigerate for 3-4 days after assembling your Ruth’s Chris Corn Pudding recipe. Alternatively, you may store it in the freezer for a period of two months or longer. It’s up to you how long you wait to bake your Ruth’s Chris Corn Pudding until you’re ready to serve. If you choose the second option, your cooking time will be increased by 30 to 45 minutes.
Ruth’s Chris Corn Pudding Variations
- Just omit the sugar if you want a more savory version of Ruth’s Chris Corn Pudding!
- Add some Tex-Mex flavor to your cuisine with these easy-to-make ingredients. Before baking, add some green chile and shredded cheese to the mixture.
- Bacon pieces can be added to Ruth’s Chris Corn Pudding to enhance its smokey flavor.
- Add some jalapenos and pepper jack cheese to make it more flavorful.
How To Make Ruth’s Chris Corn Pudding
- Preheat the oven to 400 degrees F.
- Grease a 2-quart casserole dish with cooking spray.
- Lightly beat eggs in a large mixing basin. Mix in the sugar, milk, and melted butter.
- Whisk in the cornstarch until completely mixed.
- Mix in the corn and creamed corn. Combine thoroughly. Pour the mixture into the prepared casserole dish.
- Bake the Ruth’s Chris Corn Pudding for one hour at 400 degrees F.
What To Serve With Ruth’s Chris Corn Pudding?
This Creamy Ruth’s Chris Corn Pudding is the ideal accompaniment to the main course you’re serving for supper. This classic sweet-and-salty dish is perfect with any kind of holiday meat, whether it’s turkey, beef, ham, or chicken.
This Ruth’s Chris Corn Pudding is a lovely complement to any meal, whether it’s a big occasion or just a regular night in with the family. Some of the best foods to pair with corn pudding include:
How To Store Ruth’s Chris Corn Pudding?
To store your Ruth’s Chris Corn Pudding, let it cool to room temperature, cover a couple of times in plastic wrap or transfer it to an airtight container. Properly stored, your Ruth’s Chris Corn Pudding can last for up to 3-4 days in the fridge.
How To Reheat Ruth’s Chris Corn Pudding?
Ruth’s Chris Corn Pudding may be reheated in the microwave in individual servings, or the entire casserole can be reheated in a 325-degree oven, covered with foil, until cooked through.
- No cornstarch? It’s no issue at all! Instead of using a full cup of flour, you can substitute half a cup.
- Use frozen corn instead of canned corn, but add one teaspoon of salt.
- Pour cold milk over cornstarch and whisk until lumps are gone before adding to the meal. This is a clever technique to integrate cornstarch into your recipe with no effort. What a terrific way to save yourself some time!
- Drain the liquid from the canned kernel corn if you like your Ruth’s Chris Corn Pudding to be a bit less liquidy. The creamed corn should not be drained, though!
- The use of freshly grated nutmeg and vanilla is optional, but they provide a wonderful taste to the meal.
- It’s possible to double the ingredients and bake it on two separate plates if you’re feeding a large group.
- Instead of using five eggs, try a liquid egg replacement for a lower cholesterol option.
- In order to bake the dish, you can use either a 2-quart casserole dish, a baking dish made of glass, or an aluminum pan. Regardless of what you use, make sure you spray it with cooking spray before using it. Use fat-free products to cut down on the guilt!
- The Ruth’s Chris Corn Pudding is best cooked at 400 degrees Fahrenheit, but you may prepare it with other foods that require a different oven temperature. Adjust the cooking time to suit your preferences. Ruth’s Chris Corn Pudding may be baked at a lower temperature, therefore you should keep it there longer. Make sure to check for doneness sooner if the temperature reaches 400 degrees or more.
Ruth’s Chris Corn Pudding Nutrition Facts
Amount Per Serving
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- Amount Per Serving
- Calories 287
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 10g50%
- Cholesterol 169mg57%
- Sodium 477mg20%
- Potassium 278mg8%
- Total Carbohydrate 24g8%
- Dietary Fiber 1.8g8%
- Sugars 4.1g
- Protein 8.5g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.