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Ruth’s Chris Corn Pudding Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/ruths-chris-corn-pudding-recipe/