Ruth's Chris Corn Pudding (Copycat)
Description
Creamy, custardy, slightly sweet baked corn pudding inspired by the Ruth's Chris steakhouse side. An easy make-ahead Thanksgiving side dish.
Ingredients
- 15.25 ounces whole kernel corn,, well drained
- 29.5 ounces cream-style corn
- ½ cup all-purpose flour
- ½ cup granulated sugar, or ¼ cup for less sweet
- 1 cup heavy cream
- 2 large eggs
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅛ teaspoon dry mustard
- 1 teaspoon Tabasco sauce, up to 1 tablespoon for more kick
- 1 tablespoon butter, for greasing the dish
Instructions
- Heat the oven to 350°F. Butter a 2½-quart baking dish and set it inside a roasting pan. Bring a kettle of water to a boil.
- In a large bowl, stir together the kernel corn, cream-style corn, flour, sugar, salt, pepper, dry mustard, and Tabasco.
- Whisk the eggs in a small bowl, then whisk the eggs and heavy cream into the corn mixture.
- Pour into the baking dish. Place the pans in the oven and pour hot water into the roasting pan halfway up the sides of the baking dish.
- Bake 50 to 60 minutes, until the edges are golden and set and the center jiggles slightly.
- Remove the dish from the water bath and rest 10 minutes before serving.
Equipment
- 2½-quart baking dish, roasting pan for the water bath
- roasting pan for the water bath
- Large Mixing Bowl
- Whisk
Notes
- Make ahead: assemble up to 24 hours ahead and refrigerate; add 5 to 10 minutes to the bake time.
- Doubling: use a deep 9x13 dish and bake 60 to 75 minutes.
- No heavy cream: use half-and-half plus 1 extra tablespoon of flour.
Nutrition
Serving: 1ServingCalories: 259kcalCarbohydrates: 36gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 67mgSodium: 445mgPotassium: 208mgFiber: 1gSugar: 13gVitamin A: 502IUVitamin C: 5mgCalcium: 27mgIron: 1mg