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Ruth’s Chris Corn Pudding Recipe

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8

Ingredients
  

  • 2 cans 15 oz each whole kernel corn, drained
  • 1 can 14 oz creamed corn
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 3 large eggs beaten
  • 1/4 cup sugar adjust to taste
  • 1/4 cup all-purpose flour
  • 1/2 cup unsalted butter melted
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh parsley optional, for garnish

Instructions
 

  • Preheat the Oven
  • Preheat to 350°F (175°C). Grease a 9x13-inch baking dish.
  • Mix the Wet Ingredients
  • In a large bowl, whisk eggs, heavy cream, milk, melted butter, and sugar until smooth.
  • Add Corn and Dry Ingredients
  • Stir in whole kernel corn, creamed corn, flour, baking powder, salt, and pepper. Mix well.
  • Bake Until Golden
  • Pour into the prepared dish. Bake 45–50 minutes, or until set in the center and lightly golden.
  • Serve and Enjoy
  • Let cool for 5 minutes before serving. Garnish with parsley if desired.