Ruth Chris Corn Pudding Recipe
Do you love steakhouse side dishes? The Ruth Chris Corn Pudding Recipe is a true classic.
Equipment
- Large mixing bowl
- Whisk
- 9x13 Baking Dish
- Measuring cups
- Measuring spoons
- Rubber spatula
- Non-stick Spray
Ingredients
- 2 Cans Whole Kernel Corn
- 1 Can Cream Style Corn
- 4 Large Eggs
- 1/2 Cup Granulated Sugar
- 1/2 Cup Melted Butter
- 1 Cup Heavy Cream
- 3 Tbsp Cornstarch
- 1 Tsp Vanilla Extract
- 1/4 Tsp Nutmeg
- 1/2 Tsp Salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease your baking dish with butter or non-stick spray.
- Crack your eggs into the large mixing bowl. Whisk them well until they are light and bubbly.
- Add the sugar and melted butter to the eggs. Stir them together until the sugar mostly dissolves.
- Pour in the heavy cream and the vanilla extract. Mix gently to combine all the liquid ingredients well.
- Whisk in the cornstarch and the pinch of nutmeg. Make sure there are no large white lumps left.
- Fold in the canned whole kernel corn and cream corn. Use a spatula to stir them in very gently.
- Pour the mixture into your prepared baking dish. Spread it out so the top is nice and even.
- Place the dish in the center of the oven. Bake it for about 45 to 50 minutes.
- Check if the center is set but still wobbles. The edges should be a beautiful golden brown color.
- Remove the dish and let it sit for ten minutes. This resting time helps the pudding firm up perfectly.
Notes
- Always use room temperature eggs for a smoother custard.
- Drain the whole kernel corn well to avoid extra liquid.
- Do not overbake the pudding or it might get tough.
- Whisk the cornstarch into the cream first to avoid lumps.
- Add a pinch of cayenne for a tiny flavor kick.
- Use high-quality butter for the best steakhouse-style taste.
- Let the pudding rest before serving to set the texture.