Laura Mariano
Why Ruth’s Chris Corn Pudding Is a Beloved Classic
Welcome to a dish that feels like a warm hug on a plate. Ruth’s Chris Corn Pudding is more than just a side—it’s a comforting classic that brings creamy, sweet, and savory flavors together in perfect harmony.
Ruth’s Chris Steak House, founded in 1965 in New Orleans, is renowned for its sizzling steaks and Southern hospitality. Over the decades, it’s become a symbol of upscale dining with a soulful twist. Among its standout sides, the corn pudding holds a special place in diners’ hearts.
What makes this dish unforgettable is its velvety texture, subtle sweetness, and rich buttery flavor. It’s the kind of side that complements everything from filet mignon to roast chicken, yet is satisfying enough to steal the spotlight. Whether you’re recreating a steakhouse experience at home or adding Southern charm to your table, this corn pudding delivers comfort with elegance.
What Is Corn Pudding? Southern Comfort at Its Best
Corn pudding is a traditional Southern dish that blends corn kernels with eggs, cream, and butter to create a soft, custard-like bake. It’s a staple at holiday tables and Sunday dinners, offering a balance of sweetness and richness that’s both nostalgic and indulgent.
Unlike corn casserole, which often includes cheese and baking mix for a firmer texture, corn pudding is smoother and more delicate. Creamed corn, on the other hand, is typically stovetop-cooked and looser in consistency, lacking the baked custard structure of pudding.
Ruth’s Chris elevates this humble dish with premium ingredients and precise technique. Their version is extra creamy, subtly sweet, and perfectly seasoned—striking a balance that’s hard to replicate. It’s a refined take on a Southern classic, proving that comfort food can be both simple and sophisticated.
Ingredient Breakdown: What You’ll Need
To make Ruth’s Chris-style corn pudding, gather these ingredients:
- Whole Kernel Corn: Use fresh for peak flavor, or canned (drained) for convenience.
- Cream-Style Corn: Adds moisture and sweetness.
- Eggs: Bind the pudding and create a custard texture.
- Heavy Cream or Whole Milk: Heavy cream yields a richer result; milk works for a lighter version.
- Sugar: Just enough to enhance the natural sweetness of the corn.
- Butter: Melted and mixed in for richness.
- Cornmeal or Flour (Optional): Adds slight structure and texture if desired.
- Salt and Pepper: Essential for balance.
Tip: Use high-quality cream and real butter for the richest, most luxurious flavor. Fresh corn and farm eggs will elevate the dish even further. This ingredient list is simple, but each component plays a key role in creating that signature silky, golden pudding.
Step-by-Step Instructions
- Preheat Oven & Prep Dish Preheat your oven to 350°F (175°C). Grease a medium baking dish with butter or nonstick spray.
- Mix Wet Ingredients In a large bowl, whisk together the eggs, heavy cream (or milk), and melted butter until smooth.
- Fold in Corn & Seasonings Add the whole kernel corn and cream-style corn to the bowl. Sprinkle in sugar, salt, and pepper. If using cornmeal or flour, stir it in gently. Fold everything together with a spatula—avoid overmixing to preserve a light texture.
- Bake Until Golden Pour the mixture into the prepared dish. Bake uncovered for 45–55 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Let Rest Before Serving Remove from oven and let sit for 10–15 minutes. This allows the pudding to firm up and flavors to settle.
Tip: Gentle folding is key—overmixing can make the pudding dense. The goal is a soft, custardy texture with visible corn kernels throughout.
Taste & Texture Profile
Ruth’s Chris Corn Pudding is a masterclass in comfort and contrast. The first bite reveals a creamy, custard-like interior that melts on the tongue, punctuated by bursts of sweet corn that add freshness and texture.
The flavor is subtly sweet, balanced by the richness of butter and cream. A hint of salt and pepper keeps it savory enough to pair with meats and vegetables, while the sugar enhances the corn’s natural sweetness without overpowering.
The golden crust that forms on top during baking adds a gentle crunch, creating a satisfying contrast to the silky interior. It’s this interplay of textures—soft, creamy, and crisp—that makes the dish so irresistible.
Whether served alongside steak, turkey, or grilled vegetables, this corn pudding brings warmth, elegance, and Southern charm to any meal.
Ruth’s Chris Corn Pudding Recipe – Creamy Southern Side Dish
Equipment
- Mixing bowls
- Whisk
- Spatula
- Measuring Cups and Spoons
- Medium baking dish
- Oven
Ingredients
- 1 can (15 oz) whole kernel corn, drained (or 1½ cups fresh corn)
- 1 can (15 oz) cream-style corn
- 3 large eggs, room temperature
- ¾ cup heavy cream (or whole milk)
- ¼ cup granulated sugar
- ¼ cup melted unsalted butter
- 2 tbsp cornmeal or all-purpose flour (optional, for texture)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: pinch of nutmeg, chopped chives or parsley for garnish
Instructions
- Preheat Oven & Prep Dish Preheat oven to 350°F (175°C). Grease a medium baking dish with butter or nonstick spray.
- Mix Wet Ingredients In a large bowl, whisk together eggs, cream, melted butter, and sugar until smooth.
- Fold in Corn & Seasonings Add whole kernel corn and cream-style corn. Stir in salt, pepper, and cornmeal or flour if using. Fold gently to combine—don’t overmix.
- Bake Until Golden Pour mixture into prepared dish. Bake uncovered for 45–55 minutes, or until the top is golden and the center is set but slightly jiggly.
- Rest & Serve Let pudding rest for 10–15 minutes before serving. Garnish with fresh herbs or a pat of butter if desired.
Notes
- Room temperature eggs blend more smoothly into the custard.
- Cornmeal or flour adds slight structure—optional based on preference.
- Nutmeg adds warmth and depth—use sparingly.
- Water bath baking can yield an ultra-smooth texture.
- Make ahead and refrigerate overnight; reheat gently in a low oven.
- Avoid freezing—texture may become watery.
