Growing up in the heart of the South, I have fond memories of my grandma’s legendary Ruths Chris Corn Pudding. There’s just something about that rich, creamy texture and the sweet, buttery flavor that takes me right back to her cozy kitchen on Sundays. The aroma of freshly baked corn pudding would fill the air, and I couldn’t wait to dig in, savoring every bite.
Now, as an adult, I cherish that recipe more than ever. It’s not just a dish – it’s a connection to my roots, a taste of my childhood, and a way to bring loved ones together around the table. Whenever I make Ruths Chris Corn Pudding, I’m reminded of the joy and comfort it brought me growing up, and I’m excited to share that same experience with my own family and friends.
Why This Ruths Chris Corn Pudding Recipe Will Become Your Go-To
The Secret Behind Perfect Ruths Chris Corn Pudding
What makes this Ruths Chris Corn Pudding recipe so special is the perfect balance of flavors and textures. The key is in the careful selection and preparation of the ingredients. By using a combination of fresh or frozen corn kernels, rich heavy cream, and just the right amount of sugar and flour, you end up with a pudding that’s both indulgent and perfectly balanced. The result is a silky-smooth, subtly sweet, and utterly satisfying dish that will have your guests coming back for seconds (and thirds!).
Essential Ingredients You’ll Need
To make this Ruths Chris Corn Pudding, you’ll need a few key ingredients:
- 4 cups fresh or frozen corn kernels: The star of the show, providing the sweet, corn flavor that’s central to this dish.
- 4 large eggs: These help create the rich, custard-like texture of the pudding.
- 1 cup heavy cream: Adding luxurious creaminess and a touch of indulgence.
- 1/2 cup unsalted butter, melted: Contributes to the overall richness and ensures a perfect texture.
- 1/2 cup granulated sugar: Balances the natural sweetness of the corn with just the right amount of sweetness.
- 1/4 cup all-purpose flour: Acts as a thickening agent, giving the pudding its signature creamy consistency.
- 1 teaspoon salt: Enhances the flavors and prevents the dish from being too one-dimensional.
- 1/4 teaspoon ground black pepper: Adds a subtle depth of flavor and a hint of warmth.
Step-by-Step Ruths Chris Corn Pudding Instructions
Preparing Your Ruths Chris Corn Pudding
With a prep time of just 15 minutes and a cook time of 50 minutes, this Ruths Chris Corn Pudding recipe is easy to make and sure to impress. You’ll need a large mixing bowl, a whisk, and a baking dish to get started.
1- Begin by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick cooking spray.
2- In a large mixing bowl, whisk together the 4 large eggs until well combined. Then, gradually pour in the 1 cup of heavy cream, whisking continuously to prevent any lumps from forming.
3- Next, add the 1/2 cup of melted unsalted butter and whisk until the mixture is smooth and well-incorporated.
4- Stir in the 4 cups of fresh or frozen corn kernels, 1/2 cup of granulated sugar, 1/4 cup of all-purpose flour, 1 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Mix everything together until the ingredients are evenly distributed.
5- Pour the corn pudding batter into the prepared baking dish, smoothing the top with a spatula.
6- Bake the Ruths Chris Corn Pudding in the preheated oven for 50 minutes, or until the center is set and a toothpick inserted comes out clean. Allow the pudding to cool for 10 minutes before serving.
Pro Tips for Success
- For the best texture, be sure to use fresh or frozen corn kernels, not canned. The fresh kernels will give you a more vibrant, corn-forward flavor.
- Whisk the egg and cream mixture thoroughly to ensure a smooth, lump-free consistency before adding the other ingredients.
- Don’t be tempted to skip the flour – it’s essential for creating the perfect creamy texture.
- Keep a close eye on the pudding during baking, and be careful not to overbake it. The center should be set, but the overall texture should still be soft and custard-like.
- Let the pudding cool for at least 10 minutes before serving, as this will allow it to set up and make for easier slicing.
Serving and Storing Your Ruths Chris Corn Pudding
Perfect Pairings for Ruths Chris Corn Pudding
This Ruths Chris Corn Pudding, which serves 8 people, is the perfect side dish for a variety of mains. It pairs beautifully with grilled or roasted meats, such as a juicy steak or roast chicken. For a truly indulgent meal, serve it alongside a tender pork tenderloin or a savory ham.
To balance out the richness of the pudding, consider serving it with a fresh green salad or steamed vegetables. A crisp, chilled Sauvignon Blanc or a light, fruity Rosé would also make an excellent pairing, cutting through the creaminess of the dish.
Storage and Make-Ahead Tips
Ruths Chris Corn Pudding is an excellent make-ahead dish. Once baked and cooled, you can cover the baking dish with foil or plastic wrap and refrigerate it for up to 4 days. When ready to serve, simply reheat the pudding in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
For longer-term storage, the Ruths Chris Corn Pudding can be frozen for up to 2 months. Allow the pudding to cool completely, then cut it into individual portions and wrap them tightly in plastic wrap or aluminum foil. When ready to enjoy, thaw the frozen portions in the refrigerator overnight, then reheat in the oven as directed above.
Variations and Dietary Adaptations for Ruths Chris Corn Pudding
Creative Ruths Chris Corn Pudding Variations
While this classic Ruths Chris Corn Pudding recipe is hard to beat, there are a few fun ways to put your own spin on it:
- Spice it up by adding a pinch of cayenne pepper or a diced jalapeño for a touch of heat.
- Stir in 1/2 cup of shredded cheddar or Parmesan cheese for a cheesy twist.
- Top the pudding with a streusel made from brown sugar, butter, and chopped pecans for a crunchy, caramelized finish.
Making Ruths Chris Corn Pudding Diet-Friendly
For those looking to enjoy Ruths Chris Corn Pudding while following a specific dietary plan, there are a few simple substitutions you can make:
- To make it gluten-free, replace the all-purpose flour with an equal amount of gluten-free flour blend.
- For a dairy-free version, swap the heavy cream for full-fat coconut milk and the butter for a plant-based butter alternative.
- To reduce the carbs, use a granulated sugar substitute instead of regular sugar.
With these easy swaps, you can enjoy the comforting flavors of Ruths Chris Corn Pudding while accommodating your dietary needs.
Frequently Asked Questions
Q: Can I use canned corn instead of fresh or frozen?
A: While canned corn can work in a pinch, we recommend using fresh or frozen corn kernels for the best texture and flavor. The fresh kernels will give you a brighter, more vibrant corn taste.
Q: How long does it take to prepare and cook the Ruths Chris Corn Pudding?
A: The total time for this recipe is 65 minutes, with 15 minutes of prep time and 50 minutes of cook time. Be sure to allow an additional 10 minutes for the pudding to cool before serving.
Q: Can I make the Ruths Chris Corn Pudding ahead of time?
A: Absolutely! This dish is perfect for making in advance. You can refrigerate the baked and cooled pudding for up to 4 days, or freeze individual portions for up to 2 months.
Q: How many servings does this Ruths Chris Corn Pudding recipe make?
A: This recipe yields 8 generous servings, making it a great option for a crowd or for meal prepping.
Q: What if my Ruths Chris Corn Pudding turns out too dense or dry?
A: If the pudding appears too dense or dry, it may have been overbaked. Next time, keep a close eye on it during the baking process and consider reducing the baking time by 5-10 minutes.
Ruths Chris Corn Pudding
- Total Time: 65
- Yield: 8 servings
Description
Indulge in the rich, creamy, and comforting flavors of Ruths Chris Corn Pudding, a beloved Southern classic that’s perfect for any occasion. This decadent dish features a velvety custard-like texture and a golden-brown top, making it a true crowd-pleaser.
Ingredients
– 4 cups fresh or frozen corn kernels
– 4 large eggs
– 1 cup heavy cream
– 1/2 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon ground black pepper
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish with butter or non-stick cooking spray.
2. In a large bowl, whisk together the eggs, heavy cream, melted butter, sugar, flour, salt, and black pepper until well combined.
3. Gently fold in the corn kernels, making sure they are evenly distributed.
4. Pour the corn pudding mixture into the prepared baking dish, smoothing the top with a spatula.
5. Bake for 45-55 minutes, or until the center is set and the top is golden brown.
6. Remove the corn pudding from the oven and let it cool for 10-15 minutes before serving.
Notes
For a richer flavor, you can use a combination of heavy cream and whole milk. If you prefer a firmer texture, you can bake the pudding for a few extra minutes. Leftover corn pudding can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Prep Time: 15
- Cook Time: 50
- Category: Pies & Pastries
- Method: Baking
- Cuisine: Southern
Conclusion
Ruths Chris Corn Pudding is a true Southern classic that’s sure to become a new family favorite. With its rich, creamy texture and irresistible corn flavor, this dish is the perfect blend of indulgence and comfort. Whether you’re serving it as a side for a special occasion or enjoying it as a comforting weeknight meal, this recipe is sure to delight. So, go ahead and give it a try – I promise you won’t be disappointed. And don’t forget to share your thoughts and photos with me in the comments below. Enjoy!
