What is the difference between cornbread and corn pudding?

What is the difference between cornbread and corn pudding? While cornbread has an almost cake-like texture, corn pudding is much lighter and has more of a soufflé texture . They both taste delicious, but you may find that corn pudding is even richer.

What is the purpose of the corn starch in the pudding mix?

Use as a Thickening Agent Denser than flour, less cornstarch is needed to thicken a liquid to the desired consistency. Here's how it works: when cornstarch is added to a recipe, the starch molecules work to absorb water and thicken the mixture.

Why is my corn pudding watery?

Wrong Liquid: If you use any liquid other than rich, thick, heavy cream , your pudding is likely to be watery. 2. Under baking: Corn pudding needs to be baked until it's set and slightly jiggly in the center. Under baking can result in a pudding that hasn't fully thickened because the eggs are not fully cooked.

Why do Southerners not put sugar in cornbread?

The most common theory is a change in cornmeal itself . Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

Can I use corn flour instead of cornstarch in pudding?

That means that you can't substitute cornstarch for corn flour , or vice versa. Instead, if you don't want to use cornstarch in a recipe, you can use an equal weight of arrowroot starch, potato starch or tapioca starch instead.

Why are egg yolks in pudding?

I like to use both cornstarch and egg yolks in my pudding recipe. Both act as thickeners, but the egg yolks make it super rich while I find that the cornstarch helps to stabilize it a bit. I've made puddings without cornstarch in them and they're a bit more unpredictable. Think of the cornstarch as pudding insurance.

Is there a difference between cornmeal and cornbread?

No. Cornbread made with cornmeal, but the two aren't the same thing . To achieve a golden loaf of cornbread, it takes more than just cornmeal.

What is the difference between cornbread and Southern cornbread?

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread . Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

Is polenta just cornbread?

Polenta is really a dish, not an ingredient, from northern Italy. It refers to a porridge or mush now made from coarsely ground cornmeal since corn was cultivated in Europe in the 16th century, but was also in the past made with farro, chestnuts, millet, spelt or chickpeas. Polenta is usually made from yellow corn.

What did cornbread used to be called?

The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake . Because cornbread traveled well, some began calling it journey cake, which evolved into the name Johnny cake. But whatever it was called, it was all cornbread.

Ruth's Chris Corn Pudding Recipe - Delish Sides (2024)

This smooth and creamy Ruth’s Chris Corn Pudding Recipe is a typical comfort dish made by granny. With just a few basic ingredients, you can make a sweet, custard-like dish that goes well with BBQ, chicken wings, turkey, glazed ham, and other dishes.

Ruth’s Chris Corn Pudding is a simple side dish that adds a touch of sweetness to your dinner. The surface is a little crusty, but the middle is soft and fluffy. Plus, it’s so creamy and incredibly irresistible that even the pickiest eaters won’t be able to resist it.

Jump to Recipe

Jump to Video

Print Recipe

What is Corn Pudding?

Corn pudding is a traditional Southern meal consisting mostly of, you guessed it, corn. Some people confuse it with corn casserole, but it’s not the same since it’s smoother and creamier. It’s more like a custard than a casserole because it’s made with five eggs and cornstarch.

Ruth's Chris Corn Pudding Recipe - Delish Sides (1)

Ingredients That You’ll Need:

Ruth’s Chris Corn Pudding is created using only 7 basic ingredients. Many of these are almost certainly already in your kitchen!

Eggs – Remove them from the refrigerator at least 30 minutes before preparing your Ruth’s Chris Corn Pudding. The meal will be light and fluffy thanks to the use of room-temperature eggs.
Melted butter – It adds a deep taste to the meal. Margarine also works nicely.
White sugar – If you don’t want your Corn Pudding from Ruth’s Chris to be too sweet, you may add less sugar.
Milk – You may use full, 1%, or 2% milk in this recipe.
Cornstarch – When it comes to the custard-like texture of the dish, the thickening agent is the key ingredient.
Canned whole kernel corn – If you like, you may also use fresh or frozen corn.
Canned cream-style corn – It’s the “secret” ingredient that makes Ruth’s Chris Corn Pudding so creamy.

Can I Make Ruth’s Chris Corn Pudding In Advance?

You may prepare the Ruth’s Chris Corn Pudding up to a few days ahead of time because it can be served hot or cold.

Refrigerate for 3-4 days after assembling your Ruth’s Chris Corn Pudding recipe. Alternatively, you may store it in the freezer for a period of two months or longer. It’s up to you how long you wait to bake your Ruth’s Chris Corn Pudding until you’re ready to serve. If you choose the second option, your cooking time will be increased by 30 to 45 minutes.

Alternatively, you may store your unbaked Ruth’s Chris Corn Pudding in the refrigerator or freezer. The meal can be reheated in the oven before serving.

Ruth’s Chris Corn Pudding Variations

Just omit the sugar if you want a more savory version of Ruth’s Chris Corn Pudding!
Add some Tex-Mex flavor to your cuisine with these easy-to-make ingredients. Before baking, add some green chile and shredded cheese to the mixture.
Bacon pieces can be added to Ruth’s Chris Corn Pudding to enhance its smokey flavor.
Add some jalapenos and pepper jack cheese to make it more flavorful.

Ruth's Chris Corn Pudding Recipe - Delish Sides (2)

How To Make Ruth’s Chris Corn Pudding

Preheat the oven to 400 degrees F.
Grease a 2-quart casserole dish with cooking spray.
Lightly beat eggs in a large mixing basin. Mix in the sugar, milk, and melted butter.
Whisk in the cornstarch until completely mixed.
Mix in the corn and creamed corn. Combine thoroughly. Pour the mixture into the prepared casserole dish.
Bake the Ruth’s Chris Corn Pudding for one hour at 400 degrees F.
Enjoy!

What To Serve With Ruth’s Chris Corn Pudding?

This Creamy Ruth’s Chris Corn Pudding is the ideal accompaniment to the main course you’re serving for supper. This classic sweet-and-salty dish is perfect with any kind of holiday meat, whether it’s turkey, beef, ham, or chicken.

This Ruth’s Chris Corn Pudding is a lovely complement to any meal, whether it’s a big occasion or just a regular night in with the family. Some of the best foods to pair with corn pudding include:

Barbecue is the ideal way to enjoy savory and sweet foods at the same time.
Turkey. It’s time for the annual Thanksgiving gathering.
Ham with a Sweet Glaze. For those who prefer a more low-key approach to the holiday.
Chops of pork. When you want to have a good time with your pals and have a nice meal.
Corned beef is a delicacy. For the celebration of St. Patrick’s Day.
Roasted Chicken. For a special family supper during the weekend.
Meatloaf. For a warm and cozy winter meal.
Chili. For every and every situation!

How To Store Ruth’s Chris Corn Pudding?

To store your Ruth’s Chris Corn Pudding, let it cool to room temperature, cover a couple of times in plastic wrap or transfer it to an airtight container. Properly stored, your Ruth’s Chris Corn Pudding can last for up to 3-4 days in the fridge.

How To Reheat Ruth’s Chris Corn Pudding?

Ruth’s Chris Corn Pudding may be reheated in the microwave in individual servings, or the entire casserole can be reheated in a 325-degree oven, covered with foil, until cooked through.

Ruth's Chris Corn Pudding Recipe - Delish Sides (3)

Recipe Tips

No cornstarch? It’s no issue at all! Instead of using a full cup of flour, you can substitute half a cup.
Use frozen corn instead of canned corn, but add one teaspoon of salt.
Pour cold milk over cornstarch and whisk until lumps are gone before adding to the meal. This is a clever technique to integrate cornstarch into your recipe with no effort. What a terrific way to save yourself some time!
Drain the liquid from the canned kernel corn if you like your Ruth’s Chris Corn Pudding to be a bit less liquidy. The creamed corn should not be drained, though!
The use of freshly grated nutmeg and vanilla is optional, but they provide a wonderful taste to the meal.
It’s possible to double the ingredients and bake it on two separate plates if you’re feeding a large group.
Instead of using five eggs, try a liquid egg replacement for a lower cholesterol option.
In order to bake the dish, you can use either a 2-quart casserole dish, a baking dish made of glass, or an aluminum pan. Regardless of what you use, make sure you spray it with cooking spray before using it. Use fat-free products to cut down on the guilt!
The Ruth’s Chris Corn Pudding is best cooked at 400 degrees Fahrenheit, but you may prepare it with other foods that require a different oven temperature. Adjust the cooking time to suit your preferences. Ruth’s Chris Corn Pudding may be baked at a lower temperature, therefore you should keep it there longer. Make sure to check for doneness sooner if the temperature reaches 400 degrees or more.

Ruth’s Chris Corn Pudding Nutrition Facts

Amount Per Serving

Calories 287
Total Fat 19g
Saturated Fat 10g
Trans Fat 0g
Cholesterol 169mg
Sodium 477mg
Potassium 278mg
Total Carbohydrate 24g
Dietary Fiber 1.8g
Sugars 4.1g
Protein 8.5g
Vitamin A 17%
Vitamin C 6.8%
Calcium 8.7%
Iron 5.5%

Try More Pudding Recipes:

Grapenut Pudding
Self Saucing Lemon Pudding
Rice Pudding