Description
Indulge in Ruths Chris Corn Pudding with creamy corn, buttery flavor, and easy prep – a comforting and crowd-pleasing side dish.
Ingredients
Scale
- 2 tablespoons melted unsalted butter
- 5 large eggs
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup heavy cream
- 1/3 cup whole milk
- 2 cups fresh corn kernels
- 1 can (14.75 oz) creamed corn
- 1/4 cup finely chopped green onions
- 1/4 teaspoon ground nutmeg
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 325°F. Butter a 2-quart baking dish thoroughly. Create a water bath by placing the baking dish in a larger roasting pan. Heat a kettle of water to use for the water bath later.
- Step 2: Mix the Base Ingredients In a large mixing bowl, whisk together the eggs until well combined and slightly frothy. Add the granulated sugar, flour, salt, and white pepper, whisking until completely incorporated with no lumps. The mixture should be smooth and pale yellow.
- Step 3: Add the Dairy Components Slowly pour in the heavy cream and whole milk while whisking constantly. Add the melted butter and stir until fully incorporated. This gradual addition creates the silky base that makes the Ruth’s Chris Corn Pudding Recipe so luxurious.
- Step 4: Incorporate the Corn Gently fold in the fresh corn kernels, creamed corn, and green onions. The folding technique preserves the texture of the corn while ensuring even distribution. Add the nutmeg last, stirring just until combined. The mixture will appear somewhat loose, but will set beautifully during baking.
- Step 5: Prepare for Baking Pour the mixture into your prepared baking dish. Carefully place the roasting pan with the baking dish in the oven, then add hot water to the roasting pan until it reaches halfway up the sides of the baking dish. This water bath ensures gentle, even cooking.
- Step 6: Bake to Perfection Bake for 60-70 minutes. The pudding is done when the edges are set but the center still has a slight jiggle – it will continue to set as it cools. The top should be golden brown. Remove from the oven and carefully lift the baking dish out of the water bath. Let the pudding rest for 10-15 minutes before serving to achieve that perfect Ruth’s Chris consistency.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 piece (approximately 200g)
- Calories: 320 calories per serving
- Sugar: 12 grams
- Sodium: 450 mg
- Fat: 20 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 150 mg