Ruth's Chris Corn Pudding Recipe
Hey friends, have you ever tasted that creamy, dreamy corn pudding from Ruth's Chris Steak House? This Ruth's Chris Corn Pudding Recipe brings all that restaurant magic right into your kitchen.
Ingredients
- 2 16-oz cans kernel corn
- 4 16-oz cans creamed corn
- 1 cup all-purpose flour
- 1 cup sugar
- 2 cups heavy cream
- 1¼ tsp kosher salt
- 1¼ tsp black pepper
- Dash of dry mustard
- 2 tbsp Tabasco sauce
- 4 eggs
Instructions
Prep the Oven and Dish
- Preheat your oven to 350°F if using convection, or 375°F for a regular oven. Generously butter a 9x13-inch baking dish to prevent sticking and add extra richness.
Mix the Corn Base
- In a large bowl, combine the drained kernel corn, creamed corn, flour, sugar, heavy cream, salt, pepper, dry mustard, and Tabasco sauce.
- Stir everything until smooth and well blended for the perfect base.
Whip and Blend Eggs
- In a separate bowl, beat the 4 eggs until fluffy and light. Gently whisk them into the corn mixture, ensuring it's fully incorporated for a custardy texture.
Pour and Set Water Bath
- Pour the batter into your prepared baking dish. Place it inside a larger roasting pan, then add hot water to the pan until it reaches halfway up the sides of the dish.
Bake to Perfection
- Bake for 35-40 minutes until the center jiggles slightly like custard but the top is set. Let it cool for about 10 minutes before serving warm.
Notes
-
- Swap in fresh summer corn for even more natural sweetness and vibrant flavor.
- Cut sugar to ¾ cup if you prefer a less sweet version that still shines.
- Stir in ½ cup shredded cheddar for a cheesy, melty twist everyone loves.
- Use mild hot sauce instead of Tabasco for spice-sensitive eaters.
- Lighten it up by replacing half the cream with half-and-half.
- Always test doneness with a toothpick – it should come out clean when ready.