Crisp edges give way to a luxuriously smooth and creamy interior in this Creamy Dreamy Ruth’s Chris Corn Pudding. This corn pudding delivers a delightful balance of subtly sweet corn flavor, enriched by the richness of cream and butter, making it the ultimate comfort food side dish. The key to its success is the careful balance of wet and dry ingredients, ensuring a velvety texture without being overly dense.
This is a show-stopping side, perfect for elevating a weeknight dinner or gracing the table at a holiday feast. It pairs beautifully with grilled or roasted proteins and brings a touch of elegance to any meal. It’s the kind of dish that will have everyone asking for seconds.
Why you’ll love this Creamy Dreamy Ruth’s Chris Corn Pudding
* This Ruth’s Chris corn pudding recipe is incredibly easy to make with simple ingredients.
* It boasts a decadent, creamy texture that melts in your mouth.
* The subtly sweet corn flavor is a crowd-pleaser, even for those who aren’t big corn fans.
* It’s the perfect make-ahead side dish for effortless entertaining.
* It’s a versatile side that complements a wide variety of main courses.
* Each bite offers a symphony of textures and flavors, making it a delightful culinary experience.
Ingredients & Substitutions
* 4 cups fresh or frozen corn kernels, thawed
* 1 cup heavy cream
* 1/2 cup whole milk
* 1/2 cup granulated sugar
* 1/4 cup all-purpose flour
* 4 large eggs, lightly beaten
* 1/4 cup unsalted butter, melted
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* Pinch of ground nutmeg
**Substitutions:**
* For a dairy-free option, you can substitute the heavy cream and milk with full-fat coconut milk. The flavor will be slightly different, but still delicious.
* To make it gluten-free, use a gluten-free all-purpose flour blend.
* If you don’t have fresh nutmeg, you can use a pinch of ground cinnamon instead.
How to make Creamy Dreamy Ruth’s Chris Corn Pudding
Step 1: Prepare the oven and baking dish
Ruth’s chris corn pudding makes every moment feel energetic. Preheat oven to 350°F (175°C). Grease a 8×8 inch baking dish. This ensures the pudding doesn’t stick and makes for easy serving.
Step 2: Combine the ingredients
In a large bowl, combine the corn kernels, heavy cream, milk, sugar, flour, eggs, melted butter, salt, pepper, and nutmeg. Mix well until all ingredients are fully incorporated. Don’t overmix, just ensure everything is well combined. This ensures a smooth and even texture.
Step 3: Pour into baking dish
Pour the corn mixture into the prepared baking dish. Level the surface with a spatula for even baking.
Step 4: Bake
Bake for 45 minutes, or until the pudding is set and lightly golden brown on top. A knife inserted near the center should come out clean. This indicates the pudding is cooked through. Check for doneness after 40 minutes to avoid overbaking.
Step 5: Cool and serve
Let the corn pudding cool for a few minutes before serving. Garnish with fresh parsley, if desired. Cooling slightly allows the pudding to set further and makes it easier to slice and serve.
Tips for Success
* Use fresh corn kernels for the best flavor. If using frozen, make sure they are fully thawed and drained.
* Don’t overbake the corn pudding, as it can become dry. Check for doneness using a knife inserted near the center.
* For a richer flavor, use brown butter instead of melted butter. Brown butter adds a nutty depth that elevates the flavor.
* Let the corn pudding cool slightly before serving to allow it to set and develop its full flavor.
Serving Suggestions
This Creamy Dreamy Ruth’s Chris Corn Pudding is a versatile side dish that pairs well with a variety of main courses. It’s especially delicious with grilled steak, roasted chicken, or holiday turkey turkey ham. Consider serving it alongside a fresh salad or roasted vegetables for a complete and balanced meal. For another delightful side, try this cowboy cabbage recipe.
Storage & Reheating
Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through, or microwave in short intervals. Adding a splash of milk or cream before reheating can help restore moisture.
Frequently Asked Questions
**Can I freeze this corn pudding?**
While you can freeze corn pudding, the texture may change slightly upon thawing. For best results, wrap tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before reheating.
**Can I add cheese to this recipe?**
Absolutely! A sharp cheddar or Monterey Jack cheese would be a delicious addition. Add about 1/2 cup of shredded cheese to the corn mixture before baking.
**Can I reduce the amount of sugar?**
Yes, you can reduce the sugar to 1/4 cup if you prefer a less sweet corn pudding. Keep in mind that the sugar also contributes to the texture, so reducing it may slightly alter the final result. If you enjoy toffee, you might also like this classic toffee recipe.
In conclusion, this Creamy Dreamy Ruth’s Chris Corn Pudding is a guaranteed crowd-pleaser, delivering a rich, comforting, and flavorful experience with every bite. Its ease of preparation and delightful taste make it a perfect addition to any meal. Try it out and let us know what you think in the comments below!
Creamy Dreamy Ruth’s Chris Corn Pudding
Indulge in this decadent and comforting Ruth’s Chris corn pudding recipe, a creamy, melt-in-your-mouth side dish that elevates any meal. This classic Southern delight boasts a velvety smooth texture and a subtly sweet corn flavor, making it the perfect complement to grilled meats, roasted chicken, or holiday feasts. Prepared with fresh corn kernels, rich cream, and a touch of sweetness, this corn pudding is sure to become a family favorite. Each bite is a symphony of textures and flavors, providing a delightful and unforgettable culinary experience that will leave you wanting more.
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 4 cups fresh or frozen corn kernels, thawed
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Pinch of ground nutmeg
Instructions
- Preheat oven to 350°F (175°C). Grease a 8×8 inch baking dish.
- In a large bowl, combine the corn kernels, heavy cream, milk, sugar, flour, eggs, melted butter, salt, pepper, and nutmeg. Mix well until all ingredients are fully incorporated.
- Pour the corn mixture into the prepared baking dish.
- Bake for 45 minutes, or until the pudding is set and lightly golden brown on top. A knife inserted near the center should come out clean.
- Let the corn pudding cool for a few minutes before serving. Garnish with fresh parsley, if desired.
Notes
For a richer flavor, use brown butter instead of melted butter. You can also add a tablespoon of honey or maple syrup for extra sweetness. Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through, or microwave in short intervals. For a spicier kick, add a pinch of cayenne pepper to the mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 150mg