Description
A creamy and sweet corn pudding side dish inspired by Ruth’s Chris Steak House.
Ingredients
Scale
- 2 cups frozen corn kernels
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, mix together the corn, flour, sugar, salt, and pepper.
- In another bowl, whisk the eggs, milk, butter, and cream until well combined.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking dish and bake for 45-50 minutes, or until set and golden on top.
Notes
Ensure corn is thawed if using frozen; adjust sweetness to taste.
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 14g
- Carbohydrates: 28g
- Protein: 5g