Ruth's Chris Corn Pudding Recipe
Corn pudding is warm, sweet, and creamy. It feels like a soft, cozy hug in every bite. This Ruth’s Chris Corn Pudding Recipe is rich and full of flavor.
Ingredients
- 1 cup whole corn kernels
- 1 cup creamed corn
- 2 large eggs
- 1 cup heavy cream
- 3 tablespoons melted butter
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons flour
- ½ cup shredded cheddar cheese optional
Instructions
Preheat the Oven
- Heat your oven to 350°F. This helps the pudding bake evenly and stay soft inside.
Mix the Wet Ingredients
- Whisk eggs, cream, and melted butter in a large bowl until the mixture turns smooth and creamy.
Add the Corn
- Add whole corn and creamed corn to the bowl. Stir gently until everything mixes evenly.
Add the Dry Ingredients
- Add flour, sugar, salt, and pepper. Mix everything again until the batter becomes thick and smooth.
Add Cheese
- Add cheese if you want a richer taste. Mix lightly so the cheese spreads well.
Grease the Baking Dish
- Rub a little butter inside the baking dish. This prevents sticking and makes cleaning easy.
Pour the Batter
- Pour the corn pudding mixture into the baking dish. Spread the surface evenly using a spatula.
Bake the Pudding
- Put the dish into the oven. Bake for 45 minutes or until the top turns golden and firm.
Cool Before Serving
- Let the pudding cool for five minutes before serving. This helps it set and hold its shape.
Notes
- Use fresh corn for a sweeter flavor.
- Add more cheese for a richer and creamier texture.
- Add chopped jalapeños for a spicy twist.
- Add a pinch of nutmeg for warm holiday flavor.
- Use half cream and half milk for a lighter version.
- Add cooked bacon pieces for a smoky and salty taste.
- Bake for an extra five minutes if you want a firmer pudding.