Name: Ruth's Chris Corn Pudding: Creamy Southern Side Dish
Prep time: 15 min
Cook time: PT-492952H50M41S
Total time: 5 min
Cuisine: Southern
Ingredients: 2 cups whole kernel corn, fresh or thawed frozen; 1 cup creamed corn; 1 cup heavy cream; 1 cup whole milk; 1/2 cup unsalted butter, melted; 1/2 cup granulated sugar; 4 large eggs; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1/4 teaspoon freshly grated nutmeg (optional)

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

Oh, prepare yourselves for a truly delightful culinary experience! I’m so excited to share with you the secret to making the exact Ruth’s Chris Corn Pudding Recipe – Creamy Southern Side Dish right in your own kitchen. This isn’t just any corn pudding; it’s the corn pudding, renowned for its incredible creaminess and comforting flavor. What makes this recipe so special, you ask? Well, it takes a beloved Southern classic and elevates it to gourmet status. Every spoonful is a luxurious blend of tender corn kernels suspended in a rich, custardy base that simply melts in your mouth.

You are absolutely going to adore this dish because it’s the ultimate crowd-pleaser. Whether you’re hosting a holiday feast, a cozy family dinner, or just craving something truly comforting, this corn pudding delivers pure bliss. It’s got that perfect balance of sweet and savory, making it an irresistible accompaniment to nearly any meal. Forget those dry, crumbly corn puddings you might have encountered; this version is all about decadence and a velvety smooth texture that will have everyone asking for the recipe. Trust me, once you try this creamy, dreamy side, it’ll become a staple in your repertoire!

Ingredient Notes

Recreating the magic of Ruth’s Chris Corn Pudding means focusing on quality ingredients that contribute to its signature creamy, rich, and slightly sweet profile. Here’s a breakdown of what you’ll need and some helpful notes from my own kitchen experiments.

Corn: This is the star, so choose wisely! For that authentic Ruth’s Chris texture, I find a combination works best. You’ll want whole kernel corn, either fresh (shaved right off the cob for the best flavor and texture) or high-quality frozen corn, thawed and drained. Alongside this, I love to include creamed corn – not just for its sweet, milky base, but also because it adds a wonderfully smooth consistency that blends beautifully into the pudding. If you can’t find creamed corn, you can roughly pulse some of the whole kernel corn with a touch of milk in a food processor until it has a similar texture.
Dairy: This is where the “creamy” truly comes from. We’re talking about a generous amount of heavy cream and whole milk. The heavy cream is non-negotiable for that decadent richness that makes this dish so special. Whole milk helps lighten it slightly without sacrificing the luxurious texture. For a slightly less rich version, you could substitute half-and-half for some of the heavy cream, but I honestly recommend sticking to the full-fat versions for the true Ruth’s Chris experience. And, of course, a good amount of melted unsalted butter adds a foundational richness that permeates every bite.
Sweetener: Granulated sugar is key here. The corn pudding should be subtly sweet, complementing the savory notes of the corn and dairy, not overpowering them. I recommend starting with the specified amount and tasting a small spoonful of the uncooked mixture (before adding eggs, of course!) to adjust to your preference. Some folks might enjoy a touch more sweetness, especially if their corn isn’t naturally very sweet.
Binder: To achieve that perfect custardy texture, we rely on eggs and a small amount of all-purpose flour. The eggs help set the pudding, giving it structure, while the flour thickens the mixture slightly, ensuring it’s not too runny. For a gluten-free option, you can easily substitute an equal amount of a good quality gluten-free all-purpose flour blend.
Flavor Enhancers: A pinch of salt is crucial to balance the sweetness and bring out the natural flavors of the corn. I also love to add a tiny splash of vanilla extract; it enhances the sweetness and adds a warm, comforting aroma without making the dish taste overtly like vanilla. A grating of fresh nutmeg can also add a subtle, sophisticated warmth, though it’s optional.

Step-by-Step Instructions

Making Ruth’s Chris Corn Pudding at home is surprisingly straightforward. The key is gentle mixing and patient baking to achieve that perfect, custardy consistency. Here’s how I prepare this delightful side dish:

Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). While the oven is heating, generously butter a 9×13-inch baking dish. Make sure to get all the sides and corners to prevent sticking and ensure a beautiful golden crust. If you’re using frozen corn, ensure it’s fully thawed and drained of any excess liquid to prevent a watery pudding.
Combine Wet Ingredients: In a large mixing bowl, crack your eggs and whisk them thoroughly until they are light and frothy. This helps incorporate air and gives the pudding a smoother texture. Then, gradually whisk in the heavy cream, whole milk, melted butter, granulated sugar, and vanilla extract. Continue whisking until all the wet ingredients are well combined and the sugar has largely dissolved.
Add Dry Ingredients: To the wet mixture, sprinkle in the all-purpose flour and salt. Whisk these in until just combined. Be careful not to overmix here; you want to avoid developing the gluten in the flour too much, which can make the pudding tough. A few small lumps of flour are okay, as they will typically dissolve during baking.
Fold in the Corn: Now for the star! Gently fold in both the drained whole kernel corn and the creamed corn. Use a spatula to mix everything together until the corn is evenly distributed throughout the batter. You want to ensure every spoonful will have a good mix of both corn textures.
Pour and Bake: Pour the corn pudding mixture into your prepared 9×13-inch baking dish. Spread it out evenly with your spatula. Carefully place the dish into your preheated oven. Bake for approximately 50-65 minutes, or until the pudding is set around the edges but still has a slight jiggle in the center when gently shaken. The top should be a beautiful golden brown. If it starts b browning too quickly, you can loosely tent it with aluminum foil.
Cool and Serve: Once baked, carefully remove the corn pudding from the oven. Let it rest for at least 10-15 minutes before serving. This resting period is crucial as it allows the pudding to set completely and become even creamier. It also prevents it from falling apart when you scoop it. Serve warm and enjoy the incredibly creamy, sweet, and comforting flavors!

Tips & Suggestions

Achieving that iconic, indulgent Ruth’s Chris Corn Pudding at home is all about a few key techniques and considerations. Here are my favorite tips to ensure your corn pudding is absolutely perfect every time:

Don’t Overbake: This is perhaps the most critical tip for a creamy corn pudding. Overbaking can lead to a dry, crumbly texture instead of the desired custardy softness. Look for those set edges and a slight jiggle in the center. Remember, it will continue to set as it cools, so it’s better to err on the side of slightly underbaked than overbaked.
Use Good Quality Corn: While frozen corn works wonderfully, if you have access to fresh corn on the cob during peak season, absolutely use it! Shaving the kernels off fresh cobs will impart a superior, vibrant corn flavor and a delightful texture that truly elevates the dish. For creamed corn, choose a reputable brand or consider making your own by blending some of the fresh kernels with a little cream or milk.
Room Temperature Ingredients: For a smoother, more evenly mixed batter, try to bring your eggs and dairy to room temperature before you start. This helps them combine more easily and prevents any temperature shock that can affect the texture of the finished pudding.
Adjust Sweetness to Taste: The sweetness level in corn pudding is subjective. While my recipe offers a good starting point, feel free to adjust it. If your corn is particularly sweet, you might need less sugar. If you prefer a richer, dessert-like side, you could add a tablespoon or two more. Taste the batter before adding the eggs (always important for food safety!) to get a sense of the sweetness level.
Consider a Water Bath: For an even more luxurious, silky-smooth texture, especially if you’re concerned about curdling or uneven baking, you can bake the corn pudding in a water bath. Place your baking dish inside a larger roasting pan, and then carefully pour hot water into the larger pan until it comes halfway up the sides of the baking dish. This gentle, moist heat helps the custard cook evenly.
Flavor Enhancements: While simple is often best, you can play with subtle additions. A tiny pinch of cayenne pepper or a finely minced jalapeño (seeds removed for less heat) can add a very mild, delightful kick that complements the sweetness. Fresh chives or finely chopped parsley can be stirred in at the end or sprinkled on top just before serving for a fresh, herbaceous note.
Serving Suggestions: This creamy corn pudding is a classic Southern side dish and pairs perfectly with roasted meats like beef tenderloin, grilled chicken, or holiday ham. It’s also fantastic alongside barbecue or as part of a hearty brunch spread.

Storage

This creamy corn pudding is wonderful served fresh, but it also stores quite well, making it a great make-ahead option for holidays or busy weeknights. Here’s how I handle storing and reheating this delicious dish:

Refrigeration: Once the corn pudding has completely cooled to room temperature, cover the baking dish tightly with plastic wrap or transfer individual portions to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days. I always make sure it’s fully cooled before covering to prevent condensation, which can make it watery.
Freezing: Yes, you can freeze corn pudding! For best results, I recommend freezing it in individual portions. Once cooled, spoon portions into freezer-safe airtight containers or heavy-duty freezer bags. You can also freeze the entire pudding in its baking dish if it’s freezer-safe and well-wrapped. Wrap it tightly with a layer of plastic wrap and then a layer of aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months.
Thawing: If frozen in individual portions, you can often reheat directly from frozen. If you’ve frozen the entire dish, it’s best to thaw it overnight in the refrigerator before reheating. This ensures even thawing and better texture.
Reheating:
- Oven: This is my preferred method for reheating corn pudding, especially if you’re reheating a larger portion or the entire dish. Preheat your oven to 300-325°F (150-160°C). Place the corn pudding (covered with foil to prevent drying out) in the oven and bake for 20-30 minutes, or until heated through. For individual portions, it might take less time.
- Microwave: For quick individual servings, the microwave works well. Place a portion in a microwave-safe dish and heat on medium power for 1-2 minutes, stirring halfway through, until warmed to your liking. Be careful not to overheat, as this can make the pudding rubbery.
Make Ahead Tip: You can prepare the entire corn pudding mixture (before baking) up to 24 hours in advance. Cover the bowl tightly and store it in the refrigerator. Give it a good stir before pouring it into your prepared baking dish and baking as directed. You might need to add a few extra minutes to the baking time if the mixture is very cold.

Final Thoughts

I genuinely believe that the Ruth’s Chris Corn Pudding Recipe – Creamy Southern Side Dish is more than just a side; it’s an experience. The way the sweet corn kernels are suspended in that incredibly rich, creamy custard creates a symphony of textures and flavors that is both comforting and undeniably elegant. It truly captures the essence of Southern hospitality, delivering a taste that feels both familiar and extraordinarily special.