Ruth’s Chris Corn Pudding Recipe – A Sweet and Savory Southern Classic
If you’ve ever dined at Ruth’s Chris Steak House, you already know they serve some of the most indulgent side dishes in the world. Among their fan favorites, Ruth’s Chris Corn Pudding stands out as a rich, creamy, and slightly sweet comfort food that perfectly complements a juicy steak or roast chicken.
In this detailed guide, we’ll walk you through how to make the Ruth’s Chris Corn Pudding Recipe at home — creamy, buttery, and bursting with corn flavor. Whether you’re hosting a holiday feast, a Sunday dinner, or just craving something cozy and Southern, this corn pudding will win everyone’s heart.
What Is Ruth’s Chris Corn Pudding?
Ruth’s Chris Corn Pudding is a Southern-inspired baked corn casserole that blends sweet corn, cream, butter, eggs, sugar, and flour into a golden, custard-like dish. It’s the perfect combination of sweet and savory, with a velvety texture that melts in your mouth.
Unlike a simple creamed corn, this pudding is baked to perfection—firm enough to hold its shape when served, yet soft and spoonable inside. It’s similar to corn souffle or corn casserole, but richer and more decadent, just like everything else on the Ruth’s Chris menu!
Why You’ll Love Ruth’s Chris Corn Pudding Recipe
Here’s why home cooks can’t get enough of this Ruth’s Chris Corn Pudding Recipe:
- 🧈 Rich and creamy – Every bite is silky and flavorful.
- 🌽 Loaded with real corn – Sweet corn kernels add freshness and texture.
- 🍰 Custard-like perfection – Fluffy yet dense, it’s the best of both worlds.
- 🍽️ Perfect side for any meal – Great with steak, chicken, ham, or turkey.
- 🥄 Easy to make – Simple pantry ingredients, minimal prep, and one baking dish.
Ingredients You’ll Need for Ruth’s Chris Corn Pudding Recipe
To recreate that Ruth’s Chris-style corn pudding at home, gather these ingredients:
Main Ingredients:
- 2 cups corn kernels (fresh, frozen, or canned – drained if using canned)
- 3 large eggs
- 1 cup heavy cream (or half-and-half for a lighter texture)
- ½ cup whole milk
- ¼ cup unsalted butter, melted and slightly cooled
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch (for a smooth, firm texture)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon nutmeg (optional but adds warmth)
Optional Garnish:
- Fresh parsley or chives for color
- A sprinkle of paprika or smoked salt before serving
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and lightly grease a 1½-quart baking dish (or an 8×8-inch pan) with butter or nonstick spray.
This helps the pudding bake evenly and release smoothly after cooking.
Step 2: Blend the Custard Base
In a large mixing bowl, whisk together the eggs, cream, and milk until smooth. Add the melted butter, sugar, salt, pepper, and nutmeg (if using). Whisk until everything is well combined and slightly frothy.
This creamy mixture is the foundation of your pudding—it creates that signature Ruth’s Chris silky texture.
Step 3: Add the Dry Ingredients
Sift in the flour and cornstarch, then whisk until no lumps remain. These ingredients help the pudding set while baking, giving it structure without making it heavy.
Step 4: Fold in the Corn
Gently stir in the corn kernels. If using frozen corn, make sure it’s thawed and drained. The corn adds a lovely burst of sweetness and texture in every bite.
Step 5: Pour and Bake
Pour the mixture into your prepared baking dish and smooth the top with a spatula. Place the dish in the preheated oven and bake for 45 to 55 minutes, or until the pudding is golden brown around the edges and slightly set in the center.
You’ll know it’s ready when a knife inserted in the middle comes out mostly clean but still slightly moist.
Step 6: Cool and Serve
Remove from the oven and let it rest for about 10 minutes before serving. This helps the pudding firm up slightly and makes it easier to scoop.
Serve warm as a side dish with steak, chicken, or even your Thanksgiving turkey.
Tips for the Perfect Corn Pudding
- Use heavy cream for richness – It’s what gives the pudding that restaurant-quality flavor.
- Fresh corn = best flavor – But canned or frozen works great too, especially in winter.
- Don’t overbake – Overcooking can dry it out. The pudding should jiggle slightly in the center.
- Add a savory twist – Sprinkle shredded cheddar, crispy bacon bits, or jalapeños for a flavorful variation.
- Make ahead – You can prepare the mixture up to 24 hours in advance and bake just before serving.
Serving Ideas
Ruth’s Chris Corn Pudding is an incredibly versatile dish. Here are some delicious ways to serve it:
1. With Steakhouse Favorites
Serve it alongside a grilled ribeye, filet mignon, or prime rib for a true Ruth’s Chris-style dinner at home. The sweetness of the corn balances perfectly with the rich, savory meat.
2. Holiday Side Dish
It’s a perfect addition to your Thanksgiving, Christmas, or Easter table. Pair it with roasted turkey, glazed ham, or beef tenderloin.
3. Southern Comfort Platter
Serve with fried chicken, collard greens, and mashed potatoes for the ultimate comfort meal.
4. Vegetarian Meal Companion
Pair with roasted vegetables, a green salad, or mac and cheese for a filling vegetarian dinner.
How to Store and Reheat
If you have leftovers (which is rare!), follow these easy steps to store and reheat your corn pudding:
- Refrigerate: Cover tightly and refrigerate for up to 4 days.
- Freeze: Store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm in a 350°F oven for 15-20 minutes, or microwave individual servings for 45 seconds to 1 minute until heated through.
Ruth’s Chris Corn Pudding Copycat Variations
If you want to put your own twist on this restaurant favorite, try these creative variations:
1. Cheesy Corn Pudding
Add ½ cup of shredded cheddar or Monterey Jack cheese for extra creaminess and a savory kick.
2. Spicy Jalapeño Corn Pudding
Stir in chopped jalapeños or crushed red pepper flakes for a spicy Southern twist.
3. Bacon and Onion Corn Pudding
Fry 4 strips of bacon and ½ cup of diced onion, then fold them into the batter before baking for a smoky, savory flavor.
4. Sweet Corn Pudding Dessert
Add a touch more sugar (up to ½ cup) and a dash of vanilla extract for a dessert-style corn pudding—perfect with whipped cream or ice cream!
Frequently Asked Questions (FAQs)
1. Can I use canned cream-style corn?
Yes! You can replace half of the corn kernels with cream-style corn for a softer, creamier pudding. Just reduce the milk slightly to prevent it from getting too runny.
2. Can I make it ahead for parties?
Absolutely. Prepare the batter, refrigerate overnight, and bake it just before serving. It reheats beautifully too.
3. What makes this recipe like Ruth’s Chris version?
The secret is in the heavy cream, butter, and slow baking process—they create that signature luxurious texture Ruth’s Chris is famous for.
4. Is corn pudding gluten-free?
This version includes flour, but you can make it gluten-free by substituting gluten-free all-purpose flour or cornstarch.
5. Can I double the recipe?
Yes, simply double all ingredients and bake in a 9×13-inch dish for about 60–70 minutes.
Nutritional Information (Per Serving)
(Based on 8 servings)
- Calories: ~240
- Protein: 5g
- Fat: 15g
- Carbohydrates: 22g
- Fiber: 2g
- Sugar: 7g
- Sodium: 350mg
Note: Nutrition values are estimates and may vary based on ingredients and portion sizes.
Final Thoughts
There’s something truly special about the Ruth’s Chris Corn Pudding Recipe — it’s elegant enough for a fancy steakhouse meal yet simple enough for a family dinner. With its golden crust, creamy center, and sweet-savory balance, it’s a side dish that brings people together around the table.
Whether you serve it at holidays or as a comfort food treat on a quiet night, this corn pudding will always remind you of Southern warmth and indulgence. So grab some corn, cream, and butter—and bake up a little piece of steakhouse heaven right in your kitchen.
