Ruth’s Chris Corn Pudding Recipe
Looking for a famous side dish? This Ruth’s Chris Corn Pudding Recipe is perfect. You will learn how to make Ruth’s Chris Corn Pudding easily at home.
Equipment
- Baking Dish
- Large mixing bowl
- Whisk
- Measuring cups
- Spatula
- Oven mitts
Ingredients
- 1 can WHOLE KERNEL CORN
- 1 can CREAM STYLE CORN
- 3 EGGS
- 1/2 cup BUTTER
- 1/2 cup SUGAR
- 2 tbsp CORNSTARCH
- 1 cup HEAVY CREAM
Instructions
Step 1:
- Preheat your oven to 350 degrees now. Grease your baking dish with butter. This prevents the corn pudding from sticking.
Step 2:
- Crack your eggs into the mixing bowl. Whisk them until they are very smooth. Do not leave any yellow streaks.
Step 3:
- Add the melted butter and cream. Mix them into the eggs slowly. Stir until the mixture looks consistent.
Step 4:
- Pour in the sugar and cornstarch. Whisk again to remove all lumps. This ensures a very smooth texture.
Step 5:
- Stir in the canned and creamed corn. Use a spatula to combine them. Make sure the corn is spread.
Step 6:
- Pour the batter into the dish. Smooth the top with your spatula. Place it in the oven rack.
Step 7:
- Bake the pudding for one hour. The top should be golden brown. The center should be set firmly.
Notes
- Let the pudding rest for ten minutes.
- Use room temperature eggs for smooth batter.
- Add a pinch of salt for flavor.
- Do not overbake to keep it creamy.
- Use a glass dish for even heat.
- Whisk the cornstarch very well.
- Drain the whole kernels very carefully.