Ruth’s Chris Corn Pudding Recipe – Creamy Southern Side Dish Recipe
Ruth’s Chris Corn Pudding is a rich, creamy, and comforting Southern side dish made with a blend of whole kernel and cream-style corn, eggs, heavy cream, and butter. Baked to golden perfection, this smooth and slightly sweet pudding is a perfect accompaniment to any meal, featuring a tender texture with a subtle hint of nutmeg and fresh herb garnish for added flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Ingredients
Scale
Main 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 Garnishes
- Pinch of nutmeg
- Chopped chives or parsley
Instructions
- Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Grease a medium baking dish thoroughly with butter or nonstick spray to prevent sticking and ensure easy serving.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, heavy cream (or whole milk), melted butter, and granulated sugar until the mixture is smooth and well combined, creating the creamy base for your pudding.
- Fold in Corn & Seasonings: Gently fold in the drained whole kernel corn and cream-style corn into the wet mixture. Add salt, pepper, and the optional cornmeal or flour if using. Fold carefully to blend all ingredients without overmixing, preserving the texture.
- Bake Until Golden: Pour the prepared corn mixture into your greased baking dish. Place it in the oven and bake uncovered for 45 to 55 minutes, or until the top has turned a lovely golden color and the center is set but retains a slight jiggle when gently shaken.
- Rest & Serve: Remove the pudding from the oven and allow it to rest for 10 to 15 minutes. This resting period helps the pudding set fully and enhances the flavors. Serve warm, garnished with a pat of butter and freshly chopped chives or parsley if desired for an attractive finish.
Notes
- Use fresh corn when in season for a sweeter and fresher flavor.
- The optional cornmeal or flour helps provide a slightly firmer texture but can be omitted for creamier pudding.
- Adjust sugar to taste if you prefer it less sweet or more savory.
- Allow the pudding to cool slightly before serving to help it set and make slicing easier.
- Nutmeg adds a subtle warmth, but use sparingly to avoid overpowering the corn flavor.
Keywords: Corn pudding, Ruth’s Chris, Southern side dish, creamy corn casserole, baked corn pudding
