Ruth’s Chris Copycat Corn Pudding The first time I tasted Ruth’s Chris Copycat Corn Pudding, I was hooked by its creamy, cheesy goodness that just melted in my mouth. I still remember that summer evening when I first made it for my family at our lake house – the smell of freshly baked corn pudding…
Ruth’s Chris Copycat Corn Pudding
The first time I tasted Ruth’s Chris Copycat Corn Pudding, I was hooked by its creamy, cheesy goodness that just melted in my mouth.
I still remember that summer evening when I first made it for my family at our lake house – the smell of freshly baked corn pudding wafting from the oven was incredible, and the kids just loved the sweet corn flavor mixed with the savory cheese.
As we sat around the dinner table, watching the sunset and savoring each bite of the corn pudding, I knew this recipe was something special – This Ruth’s Chris Copycat Corn Pudding quickly became a cherished family favorite.
Why You’ll Love This Ruth’s Chris Copycat Corn Pudding
- Its velvety texture and golden-brown crust are absolutely irresistible,
- the combination of sweet corn and savory cheese creates a truly addictive flavor profile,
- it can be prepared and baked in under 45 minutes,
- the simple ingredients and straightforward instructions make it a foolproof recipe for any home cook,
- and it’s the perfect side dish for any occasion, from holiday gatherings to casual weeknight dinners.
Ingredients You’ll Need
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- 1 cup frozen corn kernels, thawed
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
The star of this recipe is undoubtedly the creamy mixture of heavy cream, butter, and cheese, which adds a richness and depth to the dish that’s simply divine. The sweet corn kernels add a burst of freshness and flavor that complements the savory cheese perfectly.
Expert Tips for the Best Ruth’s Chris Copycat Corn Pudding
- One critical technique to master is whisking the cream and egg mixture until it’s smooth and well combined, which helps to create a light and airy texture,
- a common mistake to avoid is overmixing the batter, which can result in a dense and tough corn pudding,
- for a pro upgrade, try adding some diced jalapenos or hot sauce to give the dish an extra kick of heat,
- to check for doneness, simply insert a toothpick into the center of the pudding – if it comes out clean, it’s ready,
- and for a make-ahead tip, you can prepare the batter up to a day in advance and store it in the fridge until you’re ready to bake.
Variations and Substitutions
To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend, or for a protein-packed twist, try adding some cooked bacon or ham to the batter. For a bold flavor twist, add some diced onions or bell peppers to the mixture for added depth and complexity.
How to Store and Reheat
This corn pudding will keep in the fridge for up to 3 days, and can be reheated in the oven or microwave – simply wrap it in foil and bake at 350°F for 10-15 minutes, or microwave for 30-45 seconds. To freeze, wrap the cooled pudding tightly in plastic wrap or aluminum foil and store for up to 2 months.
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker – simply prepare the batter as instructed, then pour it into a greased slow cooker and cook on low for 2-3 hours.
How do I prevent the corn pudding from becoming too dry?
To prevent the corn pudding from becoming too dry, make sure to not overbake it – check for doneness by inserting a toothpick into the center, and remove it from the oven as soon as it’s cooked through.
Can I serve this corn pudding as a main dish?
While this corn pudding is delicious as a side dish, it can also be served as a main dish – simply add some protein like cooked chicken or bacon, and serve with a salad or other sides for a well-rounded meal.
I hope you enjoy this Ruth’s Chris Copycat Corn Pudding as much as my family does – it’s the perfect comfort food to warm your heart and fill your belly. So go ahead, give it a try, and let me know what you think – I’d love to hear about your experience with this recipe!
Corn Pudding
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 375°F (190°C).
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2In a large bowl, whisk together heavy cream, whole milk, granulated sugar, eggs, flour, cornmeal, salt, black pepper, and melted butter.
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3Stir in corn kernels, paprika, and garlic powder.
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4Pour the mixture into a 9-inch round baking dish.
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5Bake for 25 minutes or until the edges are golden brown and the center is set.
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6Remove from oven and let cool for 5 minutes.
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7Serve warm.
