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Ruths Chris Corn Pudding

Ruth’s Chris Corn Pudding: The Ultimate Creamy Comfort Side

Ruth's Chris Corn Pudding is a creamy delight that adds warmth to any meal, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 cans Whole Kernel Corn 15 oz each, drained
  • 1 can Creamed Corn 14.75 oz
  • 1 box Corn Muffin Mix 8.5 oz
Creaminess
  • 1 cup Sour Cream
  • 1/2 cup Butter melted
  • 2 large Eggs
Flavor Balance
  • 1/4 cup Sugar
  • 1/2 teaspoon Salt

Equipment

  • 9x13-inch baking dish
  • Mixing Bowls

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x13-inch baking dish with melted butter.
  3. In a large mixing bowl, combine the drained whole kernel corn and creamed corn.
  4. Mix in the corn muffin mix until combined.
  5. In a separate bowl, beat the eggs, then mix in sour cream and melted butter.
  6. Combine the egg mixture with sugar and salt, then fold into the corn mixture.
  7. Pour the batter into the prepared baking dish.
  8. Bake for 45-50 minutes until golden brown and set.
  9. Let cool for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Gentle mixing is crucial for a light texture. Use an oven thermometer for accuracy.

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