I’ll never forget the first time I tried Ruths Chris Corn Pudding. It was a family gathering, and my aunt had insisted we try this “divine” recipe she’d discovered. At first, I was a bit skeptical – corn pudding? Really? But from the moment I took that first bite, I was hooked. The rich, creamy texture, the burst of sweet corn flavor, the perfect balance of seasonings… it was like a little piece of heaven on a spoon.
Since then, Ruths Chris Corn Pudding has become a staple at our gatherings. It’s the dish I volunteer to bring, knowing that everyone will be clamoring for seconds (and maybe thirds). There’s just something so comforting and satisfying about it, you know? It takes me right back to that first taste, and all the wonderful memories that have followed.
Why This Ruths Chris Corn Pudding Recipe Will Become Your Go-To
The Secret Behind Perfect Ruths Chris Corn Pudding
What makes this Ruths Chris Corn Pudding recipe so special? It’s all in the technique. See, a lot of corn puddings can end up dense and heavy, or overly sweet and one-dimensional. But this recipe strikes the perfect balance, thanks to a few key steps.
First, the corn is cooked just until tender, preserving its natural sweetness and texture. Then, the custard base is made with a careful blend of eggs, milk, and melted butter, giving it a rich, creamy consistency without being too eggy. And the seasoning – a touch of sugar, salt, and pepper – enhances the corn’s flavor rather than masking it.
The end result is a corn pudding that’s light and fluffy, yet remarkably satisfying. It’s the kind of dish that makes you want to close your eyes and savor every bite. Trust me, once you’ve tried this recipe, it’ll become a staple in your household, too.
Essential Ingredients You’ll Need
Now, let’s talk about the key ingredients that make this Ruths Chris Corn Pudding so darn delicious:
- 3 cups fresh corn kernels (about 6 ears of corn): The star of the show! Using fresh, in-season corn is crucial for maximizing that sweet, corny flavor.
- 3 large eggs: These create the custard-like base that gives the pudding its signature creamy texture.
- 1 cup whole milk: Another important component of the custard, lending richness and creaminess.
- 1/2 cup unsalted butter, melted: This adds a luxurious mouthfeel and helps tenderize the corn.
- 1/4 cup granulated sugar: Just enough to balance the corn’s natural sweetness without making the dish overly sweet.
- 1 teaspoon salt: Crucial for bringing out all the flavors and enhancing the overall taste.
- 1/4 teaspoon ground black pepper: A subtle kick that complements the corn’s sweetness perfectly.
These ingredients work together in perfect harmony, creating a corn pudding that’s simultaneously comforting and sophisticated. Trust me, once you’ve had a bite, you’ll understand why this recipe is so special.
Step-by-Step Ruths Chris Corn Pudding Instructions
Preparing Your Ruths Chris Corn Pudding
With a prep time of just 15 minutes and a cook time of 45 minutes, this Ruths Chris Corn Pudding comes together in a total of 60 minutes. All you’ll need is a mixing bowl, a baking dish, and a little bit of elbow grease.
1- Start by shucking the fresh corn and slicing the kernels off the cobs. You should end up with about 3 cups of corn kernels.
2- In a large mixing bowl, whisk together the 3 large eggs until they’re well combined. Then, slowly pour in the 1 cup of whole milk, whisking constantly to incorporate it.
3- Next, melt the 1/2 cup of unsalted butter and allow it to cool slightly before pouring it into the egg-milk mixture. Whisk everything together until it’s smooth and creamy.
4- Add the 3 cups of corn kernels, 1/4 cup of granulated sugar, 1 teaspoon of salt, and 1/4 teaspoon of ground black pepper to the custard base. Stir gently until all the ingredients are evenly distributed.
5- Grease a 9-inch baking dish and pour the corn pudding mixture into it, smoothing the top with a spatula.
6- Bake the pudding in a preheated 350°F oven for 45 minutes, or until the center is set and the top is lightly golden. Let it cool for 10 minutes before serving warm.
Pro Tips for Success
Here are a few expert tips to help you nail this Ruths Chris Corn Pudding recipe every time:
- Use the freshest, sweetest corn you can find for the best flavor. If it’s not corn season, frozen kernels work great too.
- Be careful not to overmix the custard base – you don’t want to incorporate too much air and end up with a souffle-like texture.
- For an extra-rich and creamy pudding, swap out half the milk for heavy cream.
- Sprinkle a little extra sugar on top before baking for a delightful caramelized crust.
Serving and Storing Your Ruths Chris Corn Pudding
Perfect Pairings for Ruths Chris Corn Pudding
This Ruths Chris Corn Pudding is the perfect side dish for all your summer gatherings and holiday feasts. It serves 6 generously, so it’s great for potlucks, barbecues, and family dinners.
For a classic pairing, serve the corn pudding alongside grilled or roasted meats like chicken, pork, or steak. The creamy, sweet flavor complements savory entrees beautifully. It also makes a fantastic accompaniment to roasted turkey or ham at Thanksgiving or Christmas.
If you’re looking for a lighter meal, the corn pudding pairs wonderfully with fresh salads and grilled vegetables. A crisp green salad or roasted asparagus would be lovely. And for brunch, it’s the perfect side to eggs, bacon, and biscuits.
As for beverages, the corn pudding goes great with a chilled white wine, a refreshing lemonade, or even an ice-cold beer. The creamy texture and sweet notes pair nicely with a variety of drinks.
Storage and Make-Ahead Tips
Luckily, this Ruths Chris Corn Pudding keeps very well, so you can make it ahead of time and enjoy it all week long.
To store leftovers, let the pudding cool completely, then cover the baking dish with foil or plastic wrap and refrigerate for up to 5 days. When you’re ready to enjoy it again, simply reheat individual portions in the microwave or the oven until warmed through.
For longer-term storage, you can freeze the corn pudding for up to 3 months. Let it cool completely, then transfer portions to airtight containers or freezer-safe bags. Thaw in the refrigerator overnight before reheating.
And if you want to get a head start, you can actually prepare the entire corn pudding mixture a day in advance, cover it, and refrigerate it until you’re ready to bake. Just pop it in the oven on the day you plan to serve it.
Variations and Dietary Adaptations for Ruths Chris Corn Pudding
Creative Ruths Chris Corn Pudding Variations
While the classic Ruths Chris Corn Pudding is pretty hard to beat, there are a few tasty variations you can try:
- Add a diced jalapeño or two for a hint of heat and a touch of spice.
- Stir in some crumbled bacon or diced ham for a savory twist.
- Swap the granulated sugar for brown sugar for a deeper, more caramelized flavor.
- Top the pudding with a crunchy streusel or a sprinkle of toasted breadcrumbs.
- For a touch of acidity, fold in some grated lemon or orange zest.
Making Ruths Chris Corn Pudding Diet-Friendly
Looking to make this Ruths Chris Corn Pudding a little more diet-friendly? No problem! Here are some easy substitutions:
- For a gluten-free version, simply use gluten-free all-purpose flour in place of the regular flour.
- To make it dairy-free, replace the whole milk with unsweetened almond or oat milk, and use vegan butter or coconut oil instead of regular butter.
- For a low-carb adaptation, cut the sugar in half and use a granulated sugar substitute like erythritol or monk fruit sweetener.
- If you’re watching your cholesterol, you can use egg whites in place of the whole eggs to reduce the fat and cholesterol content.
No matter which variation you choose, this Ruths Chris Corn Pudding is sure to be a hit. It’s a versatile dish that can be adapted to suit a variety of dietary needs and preferences.
Frequently Asked Questions
Q: Can I use frozen corn kernels instead of fresh?
A: Absolutely! Frozen corn kernels work great in this recipe. Just make sure to thaw and drain them well before using.
Q: How long does the corn pudding take to bake?
A: The total baking time for this Ruths Chris Corn Pudding is 45 minutes. Be sure to preheat your oven to 350°F before you begin.
Q: Can I make this corn pudding ahead of time?
A: Yes, you can definitely prepare the corn pudding mixture in advance. Simply assemble the ingredients, cover the baking dish, and refrigerate for up to 24 hours before baking.
Q: How many servings does this recipe yield?
A: This Ruths Chris Corn Pudding recipe serves 6 people generously. If you need to serve a larger crowd, you can easily double or triple the ingredients.
Q: What should I do if my corn pudding comes out watery?
A: If your corn pudding seems a bit too loose or watery, try baking it for an extra 5-10 minutes to allow the custard to set up more firmly. You can also try increasing the amount of cornstarch or flour in the recipe.
Ruths Chris Corn Pudding
- Total Time: 60
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in the rich, creamy goodness of Ruths Chris Corn Pudding – a traditional Southern staple that’s perfect for any occasion. This award-winning recipe features a luscious custard-like texture, sweet corn kernels, and a delightful balance of flavors that will have you coming back for more.
Ingredients
– 3 cups fresh corn kernels (about 6 ears of corn)
– 3 large eggs
– 1 cup whole milk
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 1 teaspoon salt
– 1/4 teaspoon ground black pepper
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, milk, melted butter, sugar, salt, and black pepper until well combined.
3. Gently fold in the fresh corn kernels, making sure they are evenly distributed.
4. Pour the corn pudding mixture into a 9-inch baking dish or a shallow casserole dish.
5. Bake for 45-55 minutes, or until the center is set and the top is lightly golden.
6. Remove the corn pudding from the oven and let it cool for 10-15 minutes before serving.
Notes
For a richer flavor, try using half-and-half or heavy cream instead of milk. You can also add a sprinkle of cayenne pepper or a pinch of nutmeg for a subtle kick. Leftover corn pudding can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Prep Time: 15
- Cook Time: 45
- Category: Vegetarian & Vegan Mains
- Method: Baking
- Cuisine: American, Southern
Conclusion
This Ruths Chris Corn Pudding is truly a special recipe that’s worth adding to your culinary repertoire. With its rich, creamy texture and perfectly balanced corn flavor, it’s a dish that’s sure to impress your family and friends.
Whether you’re serving it as a side at a holiday feast or enjoying it as a comforting weeknight meal, this corn pudding is guaranteed to become a new favorite. So go ahead and give it a try – I promise you won’t be disappointed. And don’t forget to share your thoughts and photos with me! I love hearing from fellow corn pudding enthusiasts.
