Ruth’s Chris Corn Pudding Recipe

Introduction

Creamy, comforting, and full of sweet corn flavor, Ruth’s Chris Corn Pudding is a classic side dish perfect for holiday meals or cozy dinners. Its delicate texture and golden top make it irresistible and easy to prepare.

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

1. Step 1: Preheat your oven to 350°F (175°C) and grease a medium baking dish with butter or nonstick spray.
2. Step 2: In a large bowl, whisk together the eggs, heavy cream, melted butter, and sugar until the mixture is smooth.
3. Step 3: Gently fold in the whole kernel corn and cream-style corn. Add salt, pepper, and the cornmeal or flour if using, stirring just enough to combine without overmixing.
4. Step 4: Pour the mixture into the prepared baking dish. Bake uncovered for 45 to 55 minutes, until the top is golden and the center is set but still slightly jiggly.
5. Step 5: Let the corn pudding rest for 10 to 15 minutes before serving. Garnish with fresh herbs like chives or parsley, or a pat of butter if desired.

Tips & Variations

• For a richer texture, substitute heavy cream with half-and-half or full-fat milk, but avoid using skim milk as it can thin the pudding.
• Add a pinch of nutmeg or smoked paprika to enhance depth of flavor.
• Use fresh corn in season for a brighter, fresher taste.
• If you prefer a firmer pudding, increase the cornmeal or flour slightly.

Storage

Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through, or microwave individual portions on medium power to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute the heavy cream with a plant-based milk such as coconut or almond milk, and use a dairy-free butter alternative. Keep in mind the texture may be slightly different.

What can I serve with Ruth’s Chris Corn Pudding?

This creamy corn pudding pairs beautifully with roasted meats, grilled chicken, or as a comforting side for holiday dinners like Thanksgiving or Christmas.

Ruth’s Chris Corn Pudding Recipe

Print Recipe

★★★★★

4.7 from 139 reviews

Ruth’s Chris Corn Pudding is a creamy, comforting side dish featuring a blend of whole kernel and cream-style corn combined with eggs, cream, and butter, then baked to a golden perfection. This recipe delivers a smooth yet slightly textured pudding that’s rich and subtly sweet, making it a perfect accompaniment for holiday meals or cozy dinners.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Corn Mixture

• 1 can (15 oz) whole kernel corn, drained (or 1½ cups fresh corn)
• 1 can (15 oz) cream-style corn

Wet Ingredients

• 3 large eggs, room temperature
• ¾ cup heavy cream (or whole milk)
• ¼ cup granulated sugar
• ¼ cup melted unsalted butter

Dry Ingredients & Seasoning

• 2 tbsp cornmeal or all-purpose flour (optional, for texture)
• ½ tsp salt
• ¼ tsp black pepper
• Optional: pinch of nutmeg
• Optional: chopped chives or parsley for garnish

Instructions

1. Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Grease a medium baking dish generously with butter or nonstick cooking spray to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, heavy cream, melted unsalted butter, and granulated sugar until the mixture is smooth and well combined.
3. Fold in Corn & Seasonings: Gently fold in the drained whole kernel corn and cream-style corn. Add in salt, black pepper, and the optional cornmeal or flour if you want a bit more texture. Be careful not to overmix to maintain a nice consistency.
4. Bake Until Golden: Pour the combined mixture into the prepared baking dish, spreading it out evenly. Bake uncovered for 45 to 55 minutes, or until the top is beautifully golden and the center is set but still slightly jiggly when nudged.
5. Rest & Serve: Remove the pudding from the oven and allow it to rest for 10 to 15 minutes to firm up. Garnish with fresh chopped chives or parsley and serve warm, optionally topped with a pat of butter for extra richness.

Notes

• Using fresh corn instead of canned will provide a fresher flavor and slightly different texture.
• The optional cornmeal or flour helps give the pudding a bit more structure but can be omitted for a creamier result.
• Allowing the pudding to rest after baking helps it set properly for cleaner slices.
• For a dairy-free variation, substitute heavy cream with full-fat coconut milk and butter with a plant-based alternative.
• This dish pairs wonderfully with roasted meats and holiday turkey.

Keywords: corn pudding, Ruth’s Chris, side dish, creamy corn casserole, baked corn pudding, holiday side, corn casserole