Ruth’s Chris Copycat Corn Pudding

Name: Ruth’s Chris Copycat Corn Pudding Recipe
Prep time: 15 min
Cook time: 15 min

The first time I savored Ruth’s Chris Copycat Corn Pudding, the creamy, buttery aroma wafting from the golden-brown crust transported me to a cozy winter evening at my aunt’s house.

I remember it was a chilly December night, and my aunt served it alongside her famous roasted turkey – the sweet corn kernels and hint of black pepper perfectly complemented the savory flavors of the meal.

Jump to Recipe

It wasn’t until I recreated it in my own kitchen that I realized the magic behind this comforting dish. This Ruth’s Chris Copycat Corn Pudding quickly became a cherished family favorite.

Why You’ll Love This Ruth’s Chris Copycat Corn Pudding

The perfect balance of creamy and crunchy textures will have you coming back for more.
Rich, sweet corn flavor with a hint of savory goodness.
Ready in just 35-40 minutes.
Foolproof recipe that’s easy to make and always turns out delicious.
Perfect for holidays, family gatherings, or cozy nights in.

Ingredients You’ll Need

1 cup heavy cream
1 cup granulated sugar
2 large eggs
1 cup corn kernels
1/2 cup all-purpose flour

1/2 cup unsalted butter, softened
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon honey

The star ingredients, heavy cream and sweet corn kernels, come together to create a rich and indulgent treat that’s sure to satisfy your cravings. The addition of sharp cheddar cheese adds a nice tanginess that elevates the dish to a whole new level.

Expert Tips for the Best Ruth’s Chris Copycat Corn Pudding

Critical technique: don’t overmix the batter to ensure a light and airy texture.
Common mistake: overbaking – check for doneness at 30 minutes.
Pro upgrade: add some diced jalapeños for an extra kick.
Doneness cue: lightly golden brown on top and set edges.
Make-ahead tip: prepare the batter up to a day in advance.

Variations and Substitutions

For a gluten-free version, swap out the all-purpose flour for a 1:1 gluten-free substitute. Try adding some cooked bacon or diced ham for added protein. Add some diced red bell peppers for a pop of color and extra flavor.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until warmed through. Freeze for up to 2 months and thaw overnight in the fridge.

Frequently Asked Questions

Can I make this ahead of time?

Yes, prepare the batter up to a day in advance and store it in the fridge. Bake as directed.

How do I know when it’s done?

Check for doneness at 30 minutes – lightly golden brown on top and set edges.

Can I freeze leftovers?

Yes, freeze for up to 2 months and thaw overnight in the fridge.

Now that you’ve seen how easy it is to make this Ruth’s Chris Copycat Corn Pudding, I invite you to give it a try and experience the comforting flavors for yourself. Don’t hesitate to reach out if you have any questions or if you’d love to share your experience with this recipe!