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Ruth's Chris Corn Pudding Recipe

Ruth’s Chris Corn Pudding Recipe

Make the best Ruth’s Chris Corn Pudding Recipe with simple ingredients. Enjoy a creamy, sweet, restaurant-style side dish perfect for holidays.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 People
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans whole kernel corn drained
  • 4 cans cream-style corn
  • 2 cups heavy cream
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon dry mustard
  • 1 teaspoon Tabasco sauce
  • ½ teaspoon salt
  • 2 tablespoons softened butter

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • 9×13-inch baking dish
  • Rubber spatula
  • Oven

Method
 

Step 1: Prepare the Oven
  1. Preheat oven to 350°F and lightly grease a baking dish with butter to prevent sticking during baking.
    Preparing the Baking Dish and Oven
Step 2: Mix Wet Ingredients
  1. Combine cream-style corn, whole kernel corn, eggs, and heavy cream in a large bowl until blended.
    Mixing Corn, Cream, and Eggs
Step 3: Add Dry Ingredients
  1. Whisk flour, sugar, mustard, salt, and Tabasco into the mixture until smooth and evenly incorporated.
    Adding Dry Ingredients to the Mixture
Step 4: Fill Baking Dish
  1. Pour the prepared batter into the greased baking dish and spread evenly using a spatula.
    Pouring the Batter into the Baking Dish
Step 5: Bake Until Set
  1. Bake for 50 to 55 minutes until golden on top and firm in the center.
    Baking Until Golden Brown
Step 6: Cool and Serve
  1. Allow the pudding to rest briefly before serving warm alongside your favorite main dishes.
    Cooling and Serving the Corn Pudding

Notes

For the creamiest texture, use full-fat heavy cream and avoid overbaking.