Ruth’s Chris Corn Pudding Recipe – Creamy Southern Side Dish
Ruth’s Chris Corn Pudding is a creamy Southern side dish that adds the perfect touch of comfort to any meal. This dish combines sweet corn, rich eggs, and just the right amount of cream to create a delightful texture that’s both fluffy and luscious. Whether you’re planning a holiday feast or a simple family dinner, this corn pudding will surely become a favorite on your table.
Why Make This Recipe
Making Ruth’s Chris Corn Pudding is an opportunity to bring a beloved restaurant classic into your own home. It’s not just about enjoying a well-known dish; it’s about the delightful combination of flavors and textures that elevate your meal. The pudding is straightforward to prepare, loveably comforting, and offers a taste of Southern hospitality. Plus, it’s versatile enough to accompany a variety of main courses, such as roasted chicken, grilled steak, or vegetable casseroles.
How to Make Ruth’s Chris Corn Pudding
Creating this delicious corn pudding is a simple and enjoyable process. Gather your ingredients and prepare to follow the steps for a foolproof recipe that will warm hearts and fill bellies.
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
Directions
-
Preheat Oven & Prep Dish
Preheat your oven to 350°F (175°C). Grease a medium baking dish with butter or nonstick spray to prevent sticking. -
Mix Wet Ingredients
In a large bowl, whisk together the eggs, heavy cream, melted butter, and granulated sugar until the mixture is smooth and well combined. -
Fold in Corn & Seasonings
Add the whole kernel corn and cream-style corn to the bowl. Stir in salt, black pepper, and cornmeal or flour if you’re using it. Gently fold the mixture until all ingredients are combined, being careful not to overmix. -
Bake Until Golden
Pour the mixture into the prepared baking dish. Bake uncovered in the preheated oven for about 45–55 minutes, or until the top is golden brown and the center is set but will still jiggle slightly. -
Rest & Serve
Let the corn pudding rest for 10–15 minutes after removing it from the oven. This allows it to firm up a bit. For a dash of color, garnish with fresh chives or parsley before serving, or add a pat of butter on top.
Pro Tips for Success with Ruth’s Chris Corn Pudding
- Use Room Temperature Eggs: If you take your eggs out a little while before starting the recipe, they will blend more easily into the wet mixture, giving a fluffier texture.
- Don’t Skimp on Butter: The melted butter adds a rich flavor that is essential for this dish, so make sure to use the full amount.
- Corn Options: While canned corn works perfectly, fresh corn will enhance the flavor significantly, especially when in season.
- Texture Variations: If you enjoy a firmer texture, incorporating cornmeal or flour is recommended. This will help absorb some moisture, giving it a less custardy consistency.
- Resting Time Matters: Allowing the pudding to rest after baking lets it set properly, so don’t skip this step!
Flavor Variations for Ruth’s Chris Corn Pudding
- Cheesy Delight: Stir in a cup of shredded cheese like cheddar or Monterey Jack before baking for a cheesy twist.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for a bit of heat.
- Herbed Version: Mix in fresh herbs such as thyme or rosemary to give a fragrant touch to your corn pudding.
- Sweet Twist: For a sweeter pudding, increase sugar and add some vanilla extract or a sprinkle of cinnamon to the mix.
Serving Suggestions for Ruth’s Chris Corn Pudding
Ruth’s Chris Corn Pudding is a versatile side that pairs beautifully with many dishes. Serve it alongside:
- Grilled or Roasted Meats: Think rotisserie chicken, steak, or pork chops.
- Seafood Dishes: The creamy texture complements fried catfish or shrimp.
- Vegetarian Options: It works great with roasted vegetables or a lush salad for a satisfying meatless meal.
- Holiday Feasts: The richness of the pudding makes it an excellent accompaniment to ham or turkey during festive occasions.
Storage and Freezing Instructions for Ruth’s Chris Corn Pudding
To store leftover corn pudding, allow it to cool completely before placing it in an airtight container. It will keep in the refrigerator for up to 3 to 4 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through.
If you wish to freeze, you can freeze the uncooked or cooked corn pudding. For cooked pudding, make sure it is fully cooled, then wrap it tightly in plastic wrap followed by aluminum foil. It will stay safe in the freezer for up to 3 months. Thaw overnight in the refrigerator and then reheat in the oven.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|—————|—————|
| Calories | 200 |
| Protein | 4g |
| Carbohydrates | 28g |
| Fat | 8g |
| Fiber | 1g |
| Sodium | 250mg |
FAQ About Ruth’s Chris Corn Pudding
Can I use frozen corn in this recipe?
Yes! You can certainly use frozen corn in place of canned corn. Just make sure to thaw and drain the corn before adding it to the mixture to ensure the moisture levels are correct.
Can I make Ruth’s Chris Corn Pudding ahead of time?
Absolutely! You can prepare the corn pudding mixture a day in advance and store it in the refrigerator. Just make sure to bake it on the day you plan to serve it for the best texture and flavor.
Is this dish gluten-free?
The base recipe itself is gluten-free if you omit the cornmeal or flour. However, if you do choose to add flour, make sure to use a gluten-free flour substitute.
How can I make this recipe vegan?
To make a vegan version, you can substitute eggs with flaxseed meal or a commercial egg replacer. Replace heavy cream with coconut cream or a dairy-free milk and use a plant-based butter.
What should I do if my corn pudding is too runny?
If your corn pudding seems runny, it may need a bit more baking time. You can also try adding a little more cornmeal or flour to the mix before baking to absorb excess moisture. Be sure to bake it until the center is just firm to the touch.
Final Thoughts
Ruth’s Chris Corn Pudding is not just a side dish; it’s a comforting invitation to enjoy home-cooked meals with friends and family. With its creamy texture and subtly sweet flavor, this recipe is bound to become a staple in your kitchen. Don’t hesitate to experiment with different herbs and spices to make it truly your own! Happy cooking!
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Ruth’s Chris Corn Pudding
- Total Time: 70 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy Southern side dish combining sweet corn, rich eggs, and cream, perfect for any meal.
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)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: pinch of nutmeg, chopped chives, or parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a medium baking dish.
- In a large bowl, whisk together the eggs, heavy cream, melted butter, and granulated sugar until smooth.
- Add the whole kernel corn and cream-style corn, stirring in salt, black pepper, and cornmeal or flour if using. Gently fold until combined.
- Pour the mixture into the prepared baking dish and bake uncovered for 45–55 minutes, or until golden brown.
- Let the corn pudding rest for 10–15 minutes before serving. Garnish with fresh chives or parsley if desired.
Notes
Use room temperature eggs for a fluffier texture, and feel free to customize with cheese or herbs.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern