Ruths Chris Corn Pudding Recipe
Ingredients
Scale
- 2 cans (15 oz each whole kernel corn, drained)
- 1 can (14.75 oz creamed corn)
- 1 box (8.5 oz corn muffin mix)
- 1 cup sour cream
- 1/2 cup butter (melted)
- 2 large eggs
- 1/4 cup sugar
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F degrees.
- Grease baking dish with butter thoroughly.
- Combine whole kernel corn and creamed corn.
- Add corn muffin mix to corn mixture.
- Beat eggs in separate bowl until fluffy.
- Mix sour cream with melted butter completely.
- Add sugar and salt to mixture.
- Combine all ingredients until just mixed together.
- Pour batter into prepared baking dish evenly.
- Bake for 45-50 minutes until golden brown.
- Test doneness with toothpick in center.
- Cool for 10 minutes before serving warm.
Find it online: https://thecookingjournal.com/ruths-chris-corn-pudding-recipe/