Description
Experience the luxurious blend of tender corn kernels in a rich, custardy base with this Ruth’s Chris Corn Pudding recipe. Perfect for any gathering, this creamy side dish will elevate your meal to gourmet status.
Ingredients
Scale
- 2 cups whole kernel corn, fresh or thawed frozen
- 1 cup creamed corn
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 4 large eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon freshly grated nutmeg (optional)
Instructions
- Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- In a large mixing bowl, whisk the eggs until light and frothy. Gradually whisk in the heavy cream, whole milk, melted butter, granulated sugar, and vanilla extract until well combined.
- Sprinkle in the all-purpose flour and salt, whisking until just combined. Be careful not to overmix.
- Gently fold in both the drained whole kernel corn and the creamed corn until evenly distributed.
- Pour the corn pudding mixture into the prepared baking dish and spread it out evenly. Bake for approximately 50-65 minutes, or until set around the edges with a slight jiggle in the center.
- Allow the corn pudding to cool for 10-15 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 50-65 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: For a gluten-free option, substitute all-purpose flour with a gluten-free blend. Adjust sweetness to taste based on the natural sweetness of the corn used.