Ruths Chris Corn Pudding: A Comforting Homemade Delight

I can still remember the first time I tasted Ruths Chris Corn Pudding. It was during a family reunion at my grandma’s house, and the aroma of this rich, creamy dish had everyone gathered in the kitchen, eagerly awaiting their share. As I took that first bite, the flavors exploded in my mouth – the sweetness of the corn, the velvety texture, and the subtle warmth of the seasoning. From that moment on, I was hooked. This Ruths Chris Corn Pudding recipe has become a true staple in my household, a dish I turn to whenever I want to bring a little bit of comfort and nostalgia to the table.

Why This Ruths Chris Corn Pudding Recipe Will Become Your Go-To

The Secret Behind Perfect Ruths Chris Corn Pudding

What makes this Ruths Chris Corn Pudding recipe so special is the perfect balance of flavors and textures. It’s not just a simple corn casserole – it’s a carefully crafted dish that takes the humble corn and transforms it into something truly extraordinary. The key lies in the combination of the canned corn and creamed corn, which lend a lovely sweetness and creaminess to the overall dish. But it doesn’t stop there. The addition of melted butter, flour, and milk creates a silky-smooth custard-like base that envelops the corn kernels, making each bite a true delight.

Essential Ingredients You’ll Need

To make this Ruths Chris Corn Pudding, you’ll need just a few simple ingredients:

• 1 (15 ounce) can corn, drained – This provides the primary corn flavor and texture.
• 1 (15 ounce) can creamed corn – The creamy, smooth texture of the creamed corn is what gives this dish its signature creaminess.
• 1/2 cup unsalted butter, melted – The butter adds a rich, velvety mouthfeel and helps bind the ingredients together.
• 1/2 cup all-purpose flour – The flour is the key to creating the custard-like base, thickening the mixture and giving it structure.
• 1 cup milk – The milk, combined with the flour, creates a luscious, silky texture.
• 2 large eggs, beaten – The eggs further enrich the custard, adding body and helping to set the final dish.
• 1/2 teaspoon salt – A touch of salt enhances the natural sweetness of the corn.
• 1/4 teaspoon black pepper – A bit of black pepper provides a subtle warmth and balances the overall flavor.

Step-by-Step Ruths Chris Corn Pudding Instructions

Preparing Your Ruths Chris Corn Pudding

With a total time of just 60 minutes, 15 minutes of prep and 45 minutes of cook time, this Ruths Chris Corn Pudding recipe is a breeze to make. You’ll need a large mixing bowl, a whisk, and a baking dish to get started.

1- Begin by preheating your oven to 350°F. Grease a 9×13 inch baking dish with non-stick cooking spray or butter.
2- In a large mixing bowl, combine the drained canned corn and the creamed corn. Stir to incorporate.
3- Next, melt the 1/2 cup of unsalted butter and pour it into the corn mixture, stirring until well combined.
4- Sift in the 1/2 cup of all-purpose flour and whisk until the mixture is smooth and free of any lumps. Gradually pour in the 1 cup of milk, whisking constantly to prevent any clumps from forming.
5- Finally, add the 2 beaten eggs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together until fully incorporated.
6- Transfer the corn pudding batter to the prepared baking dish and smooth the top with a spatula. Bake for 45 minutes, or until the center is set and the top is golden brown.

Pro Tips for Success

1- Make sure to thoroughly drain the canned corn to avoid excess moisture in the final dish.
2- Whisking the flour and milk together is key to getting a smooth, lump-free custard base.
3- Be cautious not to over-bake the corn pudding, as this can lead to a dry, crumbly texture. Keep an eye on it, and pull it from the oven as soon as the center is set.
4- For an extra creamy texture, consider substituting half-and-half or heavy cream for the milk.
5- Experiment with different types of corn, such as roasted or fire-roasted, to add unique flavors.

Serving and Storing Your Ruths Chris Corn Pudding

Perfect Pairings for Ruths Chris Corn Pudding

This Ruths Chris Corn Pudding is a true crowd-pleaser, serving 6 generously. It pairs beautifully with a variety of main dishes, from roasted chicken or pork tenderloin to grilled steak or fish. For a complete meal, consider serving it alongside a fresh green salad and a crusty loaf of bread. And don’t forget the drinks – a crisp white wine or a refreshing iced tea are both excellent accompaniments.

Storage and Make-Ahead Tips

Leftovers of this Ruths Chris Corn Pudding can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place individual portions in the microwave for 1-2 minutes, or until heated through. You can also reheat the entire dish in the oven at 350°F for 15-20 minutes, or until warmed.

For make-ahead convenience, you can assemble the corn pudding batter in advance and refrigerate it, unbaked, for up to 2 days. When ready to bake, simply transfer the mixture to a greased baking dish and pop it in the oven. Alternatively, you can bake the corn pudding entirely and then freeze it for up to 3 months. To reheat from frozen, thaw it in the refrigerator overnight and then reheat in the oven at 350°F until heated through.

Variations and Dietary Adaptations for Ruths Chris Corn Pudding

Creative Ruths Chris Corn Pudding Variations

While this classic Ruths Chris Corn Pudding is perfection on its own, there are plenty of ways to put your own spin on it. Try stirring in diced jalapeños or green chiles for a spicy kick, or fold in shredded cheddar or Monterey Jack cheese for a rich, cheesy twist. For a seasonal variation, swap out the canned corn for fresh, in-season corn kernels. You can also experiment with different herbs, such as chopped fresh thyme or rosemary, to elevate the flavor profile.

Making Ruths Chris Corn Pudding Diet-Friendly

If you’re looking to make this Ruths Chris Corn Pudding a little more diet-friendly, there are a few simple substitutions you can try. For a gluten-free version, use a gluten-free all-purpose flour blend in place of the regular flour. To make it dairy-free, substitute unsweetened almond milk or oat milk for the regular milk, and use melted coconut oil or vegan butter in place of the unsalted butter. For a lower-carb take, consider using a sugar-free sweetener instead of the regular white sugar.

Frequently Asked Questions

Q: Can I use frozen corn instead of canned corn?
A: Absolutely! You can use 2 cups of frozen corn kernels in place of the canned corn. Just be sure to thaw and drain the frozen corn before using it in the recipe.

Q: How long does it take to bake the Ruths Chris Corn Pudding?
A: The total baking time for this Ruths Chris Corn Pudding recipe is 45 minutes. This ensures the center is set and the top is golden brown.

Q: Can I make the Ruths Chris Corn Pudding ahead of time?
A: Yes, you can make this corn pudding in advance. Assemble the batter and refrigerate it, unbaked, for up to 2 days. When ready to bake, simply transfer the mixture to a prepared baking dish and pop it in the oven.

Q: How many servings does this Ruths Chris Corn Pudding recipe make?
A: This Ruths Chris Corn Pudding recipe yields 6 generous servings. It’s a great side dish to serve a crowd or to have plenty of leftovers to enjoy throughout the week.

Q: What if my Ruths Chris Corn Pudding comes out lumpy?
A: If your corn pudding batter turns out a bit lumpy, don’t worry! Simply give it a good whisk or run it through a fine-mesh sieve to smooth out any remaining lumps before baking.

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Conclusion

This Ruths Chris Corn Pudding is a true comfort food classic that’s sure to become a staple in your household, just like it has in mine. With its rich, creamy texture and sweet, comforting flavors, it’s a dish that’s sure to impress your family and friends. Whether you serve it as a side for a holiday meal or enjoy it as a cozy weeknight dinner, this Ruths Chris Corn Pudding is a recipe you’ll want to keep on hand. So, what are you waiting for? Gather your ingredients and get ready to experience the pure joy of this incredible dish. Don’t forget to let me know how it turns out – I’d love to hear your thoughts!