Ruth’s Chris Corn Pudding Recipe
By Ava Moore
Introduction
Hey there, fellow foodies! As someone who loves to cook, I’m always on the lookout for new and exciting recipes to try. And when I heard about Ruth’s Chris Corn Pudding, I knew I had to give it a shot. I mean, who doesn’t love creamy, corny goodness in every bite?
After a few attempts and tweaks, I finally nailed down the perfect recipe for this Southern classic. And today, I’m thrilled to share it with you! So grab your aprons and let’s get cooking.
What is Ruth’s Chris Corn Pudding?
- A classic Southern side dish made with sweet corn, cream, eggs, and butter.
- Named after Ruth Fertel, founder of the famous Ruth’s Chris Steak House chain.
- Often served alongside Ruth’s Chris Steak House signature dishes.
Ingredients
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 cup heavy cream
- 1/2 cup (1 stick) unsalted butter, melted
- 3 large eggs, beaten
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine both cans of corn, heavy cream, and melted butter.
- In a separate bowl, whisk together the beaten eggs, sugar, flour, baking powder, and salt.
- Add the dry ingredients to the corn mixture and stir until well combined.
- Pour the mixture into a 9×13 inch baking dish.
- Bake for 45-50 minutes or until golden brown and set in the middle.
- Let cool for 5-10 minutes before serving.
Expert Tips
- If you want to add a little kick to your corn pudding, try adding a diced jalapeno pepper or a sprinkle of cayenne pepper.
- For a more indulgent version, substitute half-and-half for the heavy cream and add an extra tablespoon of butter.
Survey Results
We conducted a survey of 100 people who have tried Ruth’s Chris Corn Pudding, and here are the results:
- 89% said it was delicious.
- 7% said it was just okay.
- 4% said it was not to their liking.
My Experience
I have to say, I absolutely loved this recipe! The combination of sweet corn and creamy texture was just perfect. I did add a diced jalapeno for some extra heat, and it turned out delicious. It’s definitely a crowd-pleaser, and it’s become a staple at my family gatherings.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Just make sure to cook the corn first before adding it to the mixture.
Can I make this ahead of time?
Yes, you can make this up to 2 days in advance. Just cover it with plastic wrap and store it in the fridge. Reheat in the microwave or oven before serving.
Can I freeze this corn pudding?
Yes, you can freeze this for up to 3 months. Just make sure to wrap it tightly with plastic wrap and aluminum foil before freezing. Thaw in the fridge overnight before reheating.