Ruth’s Chris Corn Pudding Recipe

If you’ve ever dined at Ruth’s Chris Steak House, you know their sides are just as famous as their sizzling steaks. One standout is their corn pudding—a creamy, slightly sweet, custard-like dish that pairs perfectly with rich meats. It’s smooth, comforting, and the perfect balance of savory and sweet.

The best part? You don’t have to wait for a steakhouse visit to enjoy it. With this Ruth’s Chris-inspired corn pudding recipe, you can recreate the luxurious side dish right in your own kitchen.

Ruth’s Chris Corn Pudding Recipe

Serving Size: 8 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients You’ll Need

• 2 cans (15 oz each) whole kernel corn, drained
• 1 can (14 oz) creamed corn
• 1 cup heavy cream
• 1/2 cup whole milk
• 3 large eggs, beaten
• 1/4 cup sugar (adjust to taste)
• 1/4 cup all-purpose flour
• 1/2 cup unsalted butter, melted
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley (optional, for garnish)

Nutrition (per serving, approx.)

• Calories: 310
• Protein: 6g
• Fat: 20g
• Carbohydrates: 29g
• Fiber: 2g
• Sugar: 8g
• Sodium: 360mg

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Mix the Wet Ingredients

In a large bowl, whisk together eggs, heavy cream, milk, melted butter, and sugar until smooth.

3. Add the Corn and Dry Ingredients

Stir in whole kernel corn, creamed corn, flour, baking powder, salt, and pepper. Mix until well combined.

4. Bake Until Golden

Pour the mixture into the prepared baking dish. Bake for 45–50 minutes, or until the pudding is set in the center and lightly golden on top.

5. Serve and Enjoy

Let it cool for 5 minutes before serving. Garnish with parsley if desired.

@savor_every_bite

Mistakes I Made the First Time (and How to Avoid Them)

1. Overbaking the pudding – I left it in too long, and it dried out. Remove it once the center is just set.
2. Too much sugar – I got carried away with sweetness, and it overwhelmed the dish. Stick to the listed amount unless you prefer something sweeter.
3. Not draining the corn properly – Extra liquid made the pudding runny. Drain the canned corn well.
4. Skipping the baking powder – The first time, I forgot it, and the pudding was too dense. Baking powder adds lift and lightness.
5. Serving it too hot – Cutting into it right out of the oven made it fall apart. Let it rest for a few minutes before serving.

FAQs

Q: Can I use fresh corn instead of canned?
Yes! Use about 4 cups of fresh corn kernels. Cook them briefly before mixing them into the batter.

Q: Can I make this ahead of time?
Absolutely. Assemble the mixture a day ahead, refrigerate, and bake when ready to serve.

Q: Can I freeze corn pudding?
Yes, but it’s best enjoyed fresh. If freezing, let it cool, wrap tightly, and freeze for up to 2 months. Reheat covered in the oven.

Q: What can I serve with corn pudding?
It pairs beautifully with steak, roasted chicken, pork chops, or even a holiday turkey dinner.

Q: Can I make it lighter?
Swap heavy cream for half-and-half and reduce butter slightly. The texture won’t be as rich, but it will still taste great.

Why This Recipe Works

Ruth’s Chris corn pudding strikes the perfect balance between creamy, sweet, and savory. It’s an elevated take on a Southern classic, making it an impressive side dish for both weeknight dinners and special occasions.

Serve it alongside a juicy steak, holiday roast, or even on its own—it’s that good.