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