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Ruth’s Chris Corn Pudding
Creamy and indulgent corn pudding that's perfect for special occasions.
Equipment
- Mixing bowls
- Baking dish
- Oven
Ingredients
- 2 cups of sweet corn (fresh or frozen)
- 1 cup of heavy cream
- ½ cup of butter, softened
- ¼ cup of granulated sugar
- ¼ cup of all-purpose flour
- 2 tsp of baking powder
- 1 tsp of salt
- 2 eggs
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish.
- In a large mixing bowl, combine the sweet corn, heavy cream, and softened butter. Mix well.
- In a separate bowl, combine the sugar, flour, baking powder, and salt.
- Add the dry ingredients to the corn mixture and mix well.
- Beat the eggs in a small bowl and stir them into the corn mixture.
- Pour the mixture into the greased baking dish.
- Bake for 45-50 minutes, or until the pudding is golden brown on top and a toothpick inserted into the center comes out clean.
Video
Notes
Recipe Notes:
- Be careful when handling the hot baking dish.
- Allow the pudding to cool for a few minutes before serving.
- For a crispier top layer, sprinkle a layer of grated cheese or breadcrumbs over the pudding before baking.
- Use fresh, high-quality ingredients for the best flavor.
- To make the pudding even creamier, use half-and-half or whole milk instead of heavy cream.
- Add a dash of hot sauce or cayenne pepper for a spicy kick.
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