Ruths Chris Corn Pudding Recipe
Ruths Chris Corn Pudding Recipe brings the famous steakhouse experience to your home kitchen.
Equipment
- Large mixing bowl
- Electric hand mixer
- 9x13-inch baking dish
- Measuring cups and spoons
- Can opener
- Rubber spatula
- Oven mitts
Ingredients
- 2 cans 15 oz each whole kernel corn, drained
- 1 can 14.75 oz creamed corn
- 1 box 8.5 oz corn muffin mix
- 1 cup sour cream
- 1/2 cup butter melted
- 2 large eggs
- 1/4 cup sugar
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F degrees.
- Grease baking dish with butter thoroughly.
- Combine whole kernel corn and creamed corn.
- Add corn muffin mix to corn mixture.
- Beat eggs in separate bowl until fluffy.
- Mix sour cream with melted butter completely.
- Add sugar and salt to mixture.
- Combine all ingredients until just mixed together.
- Pour batter into prepared baking dish evenly.
- Bake for 45-50 minutes until golden brown.
- Test doneness with toothpick in center.
- Cool for 10 minutes before serving warm.
Notes
- This ensures even mixing and better texture in your Ruth's Chris Corn Pudding Recipe.
- Gentle folding prevents tough, dense pudding consistency.
- Excess liquid makes the pudding watery and affects final texture.
- Use an oven thermometer for accurate temperature control.
- Allow cooling time for pudding to set properly before serving.