Ruth’s Chris Corn Pudding Recipe – Creamy Southern Side Dish Recipe

Introduction

This creamy Ruth’s Chris Corn Pudding is a classic Southern side dish that balances sweet corn with a rich, custardy texture. It’s simple to prepare and perfect for family dinners or holiday gatherings.

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 the oven to 350°F (175°C). Grease a medium baking dish with butter or nonstick spray to prevent sticking.
2. Step 2: In a large bowl, whisk together the eggs, heavy cream, melted butter, and sugar until the mixture is smooth and well combined.
3. Step 3: Fold in the whole kernel corn and cream-style corn. Stir in the salt, black pepper, and cornmeal or flour if using. Gently combine ingredients without overmixing to maintain a tender texture.
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: Allow the corn pudding to rest for 10 to 15 minutes before serving. Garnish with chopped chives, parsley, or a small pat of butter if desired.

Tips & Variations

• For a richer flavor, substitute heavy cream for whole milk or add a pinch of nutmeg to the batter.
• Using fresh corn when in season can enhance sweetness and texture.
• Try adding diced jalapeños or shredded cheese for a spicy, savory twist.
• If you prefer a firmer pudding, increase the cornmeal or flour by an additional tablespoon.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through, or microwave in short intervals to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make corn pudding ahead of time?

Yes, you can prepare the mixture and refrigerate it for a few hours before baking. Just bake as directed when ready.

Is corn pudding gluten-free?

It can be gluten-free if you omit the cornmeal or use a gluten-free flour substitute. Always check labels to be sure.

Ruth’s Chris Corn Pudding Recipe – Creamy Southern Side Dish Recipe

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★★★★★

4.8 from 60 reviews

Ruth’s Chris Corn Pudding is a creamy and comforting Southern side dish featuring a luscious blend of whole kernel and cream-style corn baked with eggs, cream, and a touch of sweetness. This velvety corn pudding is easy to prepare and makes a perfect accompaniment for holiday meals or everyday dinners.

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

Ingredients

Scale 1x2x3x

Core 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 Garnishes

• Pinch of nutmeg
• Chopped chives or parsley

Instructions

1. Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Grease a medium baking dish with butter or use a nonstick spray to ensure the pudding doesn’t stick.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, heavy cream (or whole milk), melted unsalted butter, and granulated sugar until the mixture is smooth and well combined.
3. Fold in Corn & Seasonings: Gently fold in the whole kernel corn and cream-style corn into the wet mixture. Add salt, black pepper, and the optional cornmeal or flour if you want a firmer texture. Stir gently just to combine, taking care not to overmix.
4. Bake Until Golden: Pour the prepared corn pudding mixture into your greased baking dish. Bake uncovered in the preheated oven for 45 to 55 minutes, or until the top is golden brown and the center is set but still slightly jiggly when gently shaken.
5. Rest & Serve: Remove from the oven and let the corn pudding rest for 10 to 15 minutes before serving. This allows it to set fully. Garnish with a pat of butter and fresh herbs like chopped chives or parsley if desired for an extra touch of flavor and color.

Notes

• You can substitute whole kernel corn with fresh corn for a fresher taste—about 1½ cups of fresh corn cut from the cob.
• Using heavy cream results in a richer pudding, but whole milk can be used for a lighter version.
• Add a pinch of nutmeg for a subtle warm spice note that complements the sweetness of the corn.
• For a thicker texture, incorporate the optional cornmeal or all-purpose flour into the mixture.
• Allowing the pudding to rest after baking helps it firm up for easier serving.
• This dish reheats well; warm gently in the oven or microwave.

Keywords: corn pudding, Ruth’s Chris recipe, Southern side dish, creamy corn casserole, corn bake, holiday side dish