Ruth’s Chris Corn Pudding Recipe – Creamy Southern Side Dish
Ruth’s Chris Corn Pudding is a creamy Southern side dish that elevates any meal with its delightful texture and rich flavor. This comforting dish is a classic accompaniment found in many Southern households, and it’s particularly cherished during holidays and family gatherings.
Why Make This Recipe
Why should you add Ruth’s Chris Corn Pudding to your cooking repertoire? For starters, this dish is incredibly versatile, complementing everything from roast meats to grilled vegetables. Its creamy texture and sweet corn flavor will remind you of home-cooked meals and bring a sense of warmth to your dining table. Plus, it’s relatively easy to prepare, requiring just a handful of ingredients and minimal prep time. Whether you serve it for Thanksgiving, a Sunday dinner, or just because you crave something delicious, this corn pudding is sure to impress!
How to Make Ruth’s Chris Corn Pudding
Making Ruth’s Chris Corn Pudding is straightforward and fun. Follow these steps to create a dish that will have your family begging for seconds!
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 substitute with whole milk for a lighter option)
- 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). While the oven is heating, grease a medium baking dish with butter or nonstick spray. This ensures that your corn pudding will come out easily and that clean-up will be a breeze.
Mix Wet Ingredients
In a large bowl, whisk together the eggs, heavy cream, melted butter, and sugar until the mixture is smooth. This step combines the wet ingredients and incorporates air, making the pudding fluffy.
Fold in Corn & Seasonings
Add the drained whole kernel corn and cream-style corn to your mixture. Sprinkle in the salt, pepper, and cornmeal or all-purpose flour if you choose to include it. Gently fold the ingredients together, being careful not to overmix. A few lumps are perfectly fine!
Bake Until Golden
Pour the corn mixture into your prepared dish and place it in the oven. Bake uncovered for 45–55 minutes, or until the top is beautifully golden and the center is set but slightly jiggly. This golden top is a sign that you’re about to enjoy something special.
Rest & Serve
Once baked, let the pudding rest for about 10–15 minutes before serving. This resting period allows the pudding to set further and makes it easier to slice. Before serving, consider garnishing it with fresh herbs or a pat of butter for an extra touch of flavor.
Pro Tips for Success with Ruth’s Chris Corn Pudding
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Use Fresh Corn: If you can get your hands on fresh corn in season, use it instead of canned corn. It brings an unbeatable sweetness and crunch to the dish.
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Don’t Overmix: When folding in the ingredients, be gentle! Overmixing can lead to a denser texture rather than the light and fluffy consistency you want.
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Check for Doneness: To ensure your pudding is cooked through, use a toothpick to check the center. It should come out clean when the pudding is done.
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Experiment with Add-ins: Feel free to customize your corn pudding by adding ingredients like diced jalapeños for a kick or crumbled bacon for a smoky flavor.
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Resting Time is Crucial: Allowing the pudding to rest after baking is important. This ensures that it will hold its shape when served.
Flavor Variations for Ruth’s Chris Corn Pudding
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Cheesy Corn Pudding: Add 1 cup of shredded cheese (cheddar, mozzarella, or pepper jack) for a creamy, cheesy version.
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Mexican-Style Corn Pudding: Mix in some diced green chilies, cumin, and cilantro for a flavorful Mexican twist.
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Herbed Corn Pudding: Incorporate fresh herbs like thyme or rosemary to infuse the dish with aromatic flavors.
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Sweet Corn Pudding: Adding a bit of cinnamon or nutmeg can bring out the sweetness in the dish, making it ideal for holiday meals.
Serving Suggestions for Ruth’s Chris Corn Pudding
Ruth’s Chris Corn Pudding is the perfect side dish for a variety of main courses. Here are some delightful serving suggestions:
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With Roast Chicken: The creaminess of the pudding balances beautifully with the savory flavor of roasted chicken.
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Alongside Grilled Steaks: This pudding pairs exceptionally well with the rich flavors of grilled or pan-seared steaks.
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As Part of a Holiday Feast: Include it on your table during Thanksgiving or Christmas for a comforting addition to the meal.
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With Barbecue: The sweet and creamy pudding complements smoky BBQ dishes, making it a fantastic choice for summer cookouts and potlucks.
Storage and Freezing Instructions for Ruth’s Chris Corn Pudding
To store leftover corn pudding, allow it to cool completely, then cover it with plastic wrap or aluminum foil and refrigerate. It will keep for up to three days in the refrigerator.
If you want to freeze the corn pudding, wrap it tightly in plastic wrap and then with aluminum foil. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, thaw it overnight in the refrigerator before reheating in the oven at 350°F (175°C) until heated through.
Nutrition Facts (Per Serving)
| Nutrient | Amount Per Serving |
|————–|————————|
| Calories | 205 |
| Protein | 4g |
| Carbohydrates| 26g |
| Fat | 9g |
| Fiber | 1g |
| Sodium | 200mg |
FAQ About Ruth’s Chris Corn Pudding
Can I use frozen corn instead of canned?
Absolutely! Frozen corn is a great alternative. Just be sure to thaw and drain it before adding it to the mixture to prevent excess moisture.
What can I substitute for heavy cream?
If you prefer a lighter option or don’t have heavy cream on hand, whole milk or half-and-half can be substituted. For a dairy-free version, try unsweetened almond milk or coconut cream, keeping in mind that it may slightly alter the taste and texture.
How can I make this dish gluten-free?
To make Ruth’s Chris Corn Pudding gluten-free, skip the cornmeal or flour and ensure that any seasonings you use are certified gluten-free. This dish is naturally gluten-free, so it can easily be adapted without any special flour alternatives.
Can I make this dish ahead of time?
Yes! You can prepare the corn pudding mixture a day in advance and store it in the refrigerator. Just pour it into the baking dish when you’re ready to bake and adjust the baking time as necessary since it will be cold from the fridge.
What is the best way to reheat leftovers?
To avoid drying out the corn pudding, reheat it in the oven at a low temperature (around 300°F or 150°C) covered with foil. This will help retain moisture. You can also microwave it in short bursts, stirring between, if you’re in a hurry.
Final Thoughts
Ruth’s Chris Corn Pudding is more than just a side dish—it’s a heartwarming addition to any meal that brings family and friends together. The combination of sweet corn, creamy texture, and delightful seasonings makes it a beloved staple in Southern cuisine. With simple ingredients and straightforward methods, you can whip it up in no time. So why not give it a try? Your taste buds will thank you!
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Ruth’s Chris Corn Pudding
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy Southern side dish that elevates any meal with its delightful texture and rich flavor, perfect for holidays and family gatherings.
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 substitute with 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 with butter or nonstick spray.
- In a large bowl, whisk together the eggs, heavy cream, melted butter, and sugar until smooth.
- Add the drained whole kernel corn and cream-style corn, along with the salt, pepper, and cornmeal or flour if using. Gently fold together.
- Pour the corn mixture into the prepared dish and bake uncovered for 45–55 minutes until the top is golden and the center is set but slightly jiggly.
- Let the pudding rest for about 10–15 minutes before serving. Optional: garnish with fresh herbs or a pat of butter.
Notes
Use fresh corn for better flavor, and avoid overmixing for a fluffier texture. Experiment with add-ins like jalapeños or cheese for variation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
