Dinner

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

BySana Jeannette December 22, 2025December 22, 2025

Introduction

Creamy and comforting, Ruth’s Chris Corn Pudding is a classic Southern side dish that brings warmth and rich flavor to any meal. With a luscious blend of whole kernel and cream-style corn, this recipe is simple to prepare yet impressively delicious.

A creamy baked dish with a golden brown, slightly burnt top layer that looks crisp and textured, sitting in a white scalloped ceramic dish. The top layer has uneven caramelized spots. A spoon has scooped out part of the dish, revealing a thick, pale yellow, smooth and cheesy filling beneath the crust. The dish rests on a light gray cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a medium baking dish with butter or nonstick spray to prevent sticking.
Step 2: In a large bowl, whisk together the eggs, heavy cream, melted butter, and granulated sugar until the mixture is smooth and well combined.

Step 3: Gently fold in the whole kernel corn and cream-style corn. Add the salt, black pepper, and cornmeal or flour if using. Stir carefully to combine without overmixing, maintaining some texture.
Step 4: Pour the corn mixture into the prepared baking dish. Bake uncovered for 45 to 55 minutes, or until the top turns golden and the center is set but still slightly jiggly.
Step 5: Remove from the oven and let the pudding rest for 10 to 15 minutes before serving. Garnish with a pinch of nutmeg, chopped chives, parsley, or a pat of butter if desired.

Tips & Variations

For a lighter version, substitute whole milk for heavy cream without sacrificing much creaminess.
Add a pinch of nutmeg for a subtle warmth that enhances the sweet corn flavors.
Mix in shredded cheddar cheese for a savory twist on the traditional recipe.

Use fresh corn when in season for a sweeter, fresher taste.
If you prefer a firmer texture, include the optional cornmeal or flour to help bind the pudding.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through, or microwave in short intervals to prevent drying out.

How to Serve

A white round ceramic dish filled with a creamy, golden yellow baked custard that has a thick, browned, caramelized top layer with dark spots of caramelization. A portion has been scooped out, revealing a smooth, soft, slightly grainy texture inside that is pale yellow. A silver spoon is resting in the scooped area inside the dish. The dish sits on a folded beige linen cloth over a wooden table with a white marbled texture surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this corn pudding ahead of time?

Yes, you can prepare the mixture a few hours before baking and keep it refrigerated until you’re ready to bake. Just bake it fresh before serving for the best texture and flavor.

What can I use if I don’t have cream-style corn?

If cream-style corn is unavailable, blend some of the whole kernel corn with a little milk or cream to create a creamy consistency, then fold it into the mixture.