Ruth's Chris Corn Pudding Recipe
And in case you are fond of comforting, creamy and sweet side dishes then this Ruth's Chris Corn Pudding Recipe is what you need.
Ingredients
- 1 can whole corn
- 1 can creamed corn
- 2 large eggs
- 1 cup heavy cream
- 1 cup milk
- 4 tbsp butter melted
- 1/2 cup sugar
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg optional
Instructions
Prep your baking dish
- Grease your baking dish well with butter so the pudding does not stick and bakes evenly with a golden top.
Mix the wet ingredients
- Add eggs, cream, milk and melted butter until smooth and creamy so that the bottom can be rich and easy to mix.
Add the corn
- Add whole corn and creamed corn and stir thoroughly to ensure the corn is evenly spread and provides ideal texture with every spoon.
Add dry ingredients
- Add sugar, flour, salt, pepper and nutmeg and mix gradually so as not to create lumps in the mixture.
Pour into the dish
- Add the mixture of corn to the prepared baking dish and evenly spread to ensure that the pudding cooks evenly.
Bake the pudding
- Bake at 350 o F 45 minutes until the top is golden and the center is set yet still tender to make it perfect creaminess.
Cool and serve
- Allow the pudding to cool down some few minutes before serving to allow it to get thicker and be easier to scoop cleanly.
Notes
- Use heavy cream for extra rich texture.
- Do not skip the melted butter.
- Whisk eggs fully so the pudding sets well.
- Spread the mix evenly in the dish.
- Bake until the top is lightly golden.
- Let the pudding rest before serving.
- Use fresh corn in summer for best taste.