The iconic Ruths Chris Corn Pudding Recipe is a legendary side dish that perfectly balances sweet, creamy, and savory flavors in every spoonful. After extensive testing, I’ve found that the secret to its irresistible texture lies in the simple combination of pantry staples. This copycat version delivers the same comforting, custardy richness that makes it a holiday favorite, and it’s surprisingly straightforward to prepare at home.

Ruths Chris Corn Pudding Recipe

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Author: Dorothy Miller

Ingredients

Scale

2 cans (15 oz each whole kernel corn, drained)
1 can (14.75 oz creamed corn)
1 box (8.5 oz corn muffin mix)
1 cup sour cream
1/2 cup butter (melted)
2 large eggs
1/4 cup sugar
1/2 teaspoon salt

Instructions

Preheat oven to 350°F degrees.
Grease baking dish with butter thoroughly.
Combine whole kernel corn and creamed corn.
Add corn muffin mix to corn mixture.
Beat eggs in separate bowl until fluffy.
Mix sour cream with melted butter completely.
Add sugar and salt to mixture.
Combine all ingredients until just mixed together.
Pour batter into prepared baking dish evenly.
Bake for 45-50 minutes until golden brown.
Test doneness with toothpick in center.
Cool for 10 minutes before serving warm.

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Ruths Chris Corn Pudding Recipe Easy