Ruth’s Chris Corn Pudding Recipe – Creamy Southern Side Dish
This Ruth’s Chris Corn Pudding Recipe is a rich, creamy side dish that’s perfect for holidays, dinner parties, or Southern-inspired meals. Made with sweet corn, eggs, cream, and a touch of sugar, it’s baked until golden and silky smooth. It pairs beautifully with steak, chicken, or roasted vegetables—and tastes just like the restaurant favorite. Simple ingredients, big flavor, and guaranteed comfort in every bite!
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.