Ruth's Chris Corn Pudding Recipe is one of those comforting classics that feels like a cozy hug on a chilly night. It’s rich, creamy, and has that perfect blend of sweet corn and buttery goodness that makes it a standout side dish. Whether you're making it for a festive holiday dinner or a simple weeknight supper, this corn pudding is sure to impress and satisfy everyone at the table. If you love warm, creamy casseroles with a bit of a sweet-savory kick, you’re going to adore this recipe just as much as I do.
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What Makes This So Good
This Ruth's Chris Corn Pudding Recipe nails the balance between sweet corn and creamy texture that just melts in your mouth. The buttery, golden crust on top provides a delightful contrast to the soft, custardy inside — it’s honestly addictive.
- Big Flavor, Minimal Fuss: You’ll get that elevated taste with simple ingredients and straightforward steps.
- Family-Friendly: Everyone from kids to adults loves the creamy sweetness and gentle savory hints.
- Simple Ingredients: Pantry staples like canned corn, corn muffin mix, sour cream, and butter come together effortlessly.
- Works Any Night: Whether for a special occasion or an everyday treat, this dish fits right in.
Ingredient Guide
Choosing the right ingredients can totally elevate your Ruth's Chris Corn Pudding Recipe. I’ll share some tips on picking and prepping each one so you get that perfect texture and flavor every time.
- Whole Kernel Corn: Use canned corn that’s well-drained for a bit of crunch and fresh sweetness. Avoid frozen corn here since it tends to add too much moisture.
- Creamed Corn: This provides the creamy, saucy base that helps achieve that melt-in-your-mouth texture. Make sure it’s the good quality, thick kind—not watery.
- Corn Muffin Mix: This is the secret binder with a subtle sweetness and slight cornmeal texture. It gives structure while keeping the dish tender.
- Sour Cream: Adds richness and a tangy depth that balances the sweetness beautifully. Full-fat sour cream results in the best creamy finish.
- Butter: Melt it fully for even mixing—this brings that luscious buttery flavor and helps the crust brown wonderfully.
- Eggs: I recommend large eggs beaten until fluffy for lightness and to help set the pudding.
- Sugar & Salt: Don’t skip these! The sugar heightens the natural sweet corn flavors, and the salt keeps everything well-rounded.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Ruth's Chris Corn Pudding Recipe
Step 1 — Prep & Ready
First up, preheat your oven to 350°F. While that’s heating, grease your baking dish thoroughly with butter to help the pudding develop those irresistible golden, crispy edges. Drain the whole kernel corn really well — you don’t want excess water diluting the pudding. Measure and combine the whole kernel corn with the creamed corn in a large bowl. This is where the mix begins to come together.
Step 2 — Cook with Confidence
Next, stir in the corn muffin mix gently but thoroughly — it gives your pudding its structure. In a separate bowl, beat the eggs until fluffy; this lightens the texture nicely. Then, mix the sour cream and melted butter together until smooth, followed by the sugar and salt. Combine all these wet ingredients with the corn mixture, stirring just until everything is evenly mixed. Avoid overmixing here to keep the pudding tender.
Pour the batter into your prepared baking dish, smoothing it out evenly. Pop it in the oven and bake for 45 to 50 minutes. You’ll notice the top turn a gorgeous golden brown with some crispy edges forming — that’s the sweet spot! A toothpick inserted in the center should come out mostly clean with a few moist crumbs; that means it’s done.
Step 3 — Finish & Serve
Once baked, let the pudding cool for about 10 minutes. This short resting period helps it set up perfectly without losing creaminess. Serve it warm so you get that cozy, comforting aroma and creamy texture with each bite. You can enjoy it as is, or add a pat of butter on top for extra indulgence. Either way, it’s going to be a hit!
Extra Helpful Tips
To really make this your go-to, here’s what I’ve learned from countless times making Ruth's Chris Corn Pudding Recipe.
- Watch for This Sign: When the edges are bubbling and golden brown, and the center jiggles slightly but isn’t runny, you’re good to go.
- Temperature Trick: Let the sour cream and eggs come to room temperature before mixing for a smoother batter and better bake.
- Prep-Ahead Option: You can mix all ingredients the night before, cover tightly, and bake fresh the next day.
- Avoid This Common Mistake: Don’t overmix the batter—it can make the pudding tough instead of tender and creamy.
Serve & Enjoy
Easy Enhancements
Feel like giving the classic Ruth's Chris Corn Pudding Recipe a little twist? Stir in a handful of grated sharp cheddar or spicy jalapeños for an extra kick. Fresh herbs like thyme or chives sprinkle a bright note on top. A drizzle of honey butter or a dash of smoked paprika can elevate flavors without complicating your prep.
Tasty Pairings
This corn pudding pairs wonderfully with roasted or grilled meats like steak or chicken—no wonder it’s a favorite at Ruth’s Chris! It also complements green beans, sautéed spinach, or a fresh salad to balance the richness. For drinks, a chilled white wine or a buttery Chardonnay feels right at home.
Quick Plating Tips
For an inviting presentation, scoop the corn pudding into ramekins or a decorative dish and top with a sprinkle of fresh herbs or a small pat of melting butter. The golden edges offer natural visual appeal, so keep the plating simple to let that warmth shine.
Store, Freeze & Reheat
Fridge Storage
You can store leftover Ruth's Chris Corn Pudding Recipe in an airtight container in the fridge for up to 3 days. The texture softens a bit as it cools but stays deliciously creamy. Just be sure to cover it well to prevent it from drying out or absorbing other fridge odors.
Freezer Friendly?
This recipe freezes okay, but the texture’s best fresh or refrigerated. To freeze, scoop into a freezer-safe container and wrap tightly. Thaw in the fridge overnight and reheat gently to keep it from becoming watery or grainy.
Reheat Like New
Reheat your corn pudding in the oven at 325°F covered with foil to keep moisture locked in, or microwave on medium power in short bursts, stirring or checking often. This helps preserve the creamy texture and that signature buttery flavor without drying it out.
Ruth's Chris Corn Pudding Recipe FAQs
Absolutely! You can mix everything and refrigerate it overnight, then bake fresh the next day for best results.
Yes, canned corn works best. It has consistent sweetness and texture, plus it’s convenient and keeps the pudding from getting watery.
You can, but fresh corn has a higher water content. If you use it, be sure to remove excess moisture by cooking or draining to avoid sogginess.
Look for a golden brown top with bubbling edges and insert a toothpick in the center that comes out mostly clean but with a few moist crumbs.
Final Flavor Thoughts
I hope this Ruth's Chris Corn Pudding Recipe brings a little joy and warmth to your kitchen! It’s one of those dishes I keep coming back to because it feels like home in every bite. If you try it, I’d love to hear what you think—drop a star rating or leave a comment with your favorite tweak. Maybe next time you’ll add some cheese, herbs, or a hint of spice. Happy cooking!
Print📖 Recipe
Ruth's Chris Corn Pudding Recipe
This Ruth's Chris Corn Pudding recipe is a creamy, comforting side dish featuring a delightful blend of whole kernel corn, creamed corn, and corn muffin mix. Baked to a golden brown, it offers a perfect balance of sweetness and savory flavors, enhanced by sour cream and butter, making it a classic Southern favorite ideal for holiday meals or family dinners.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Ingredients
Corn Mixture
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
Dry Ingredients
- 1 box (8.5 oz) corn muffin mix
- ¼ cup sugar
- ½ teaspoon salt
Wet Ingredients
- 1 cup sour cream
- ½ cup butter, melted
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for even baking.
- Prepare Baking Dish: Thoroughly grease a baking dish with butter to prevent the pudding from sticking and to add richness to the crust.
- Combine Corns: In a large mixing bowl, combine the drained whole kernel corn and creamed corn, mixing them gently.
- Add Corn Muffin Mix: Stir the corn muffin mix into the corn mixture, ensuring it is evenly distributed without overmixing.
- Beat Eggs: In a separate bowl, beat the eggs until they become fluffy and light, which helps incorporate air and provides structure.
- Mix Sour Cream and Butter: Combine the sour cream with the melted butter until smooth and well blended.
- Add Sugar and Salt: Incorporate the sugar and salt into the sour cream and butter mixture, mixing thoroughly.
- Combine All Ingredients: Add the beaten eggs and the sour cream mixture into the corn and muffin mix. Stir gently until just combined to maintain the pudding’s texture.
- Pour Batter: Pour the mixture evenly into the prepared baking dish, spreading it out smoothly.
- Bake: Bake in the preheated oven for 45 to 50 minutes. The pudding should turn golden brown and set.
- Test Doneness: Insert a toothpick into the center; it should come out clean when the pudding is done.
- Cool and Serve: Let the corn pudding cool for about 10 minutes before serving warm for the best texture and flavor.
Notes
- Use fresh butter for greasing to enhance flavor and prevent sticking.
- Do not overmix the batter to keep the pudding light and tender.
- If a sweeter pudding is desired, you can increase the sugar by 1-2 tablespoons.
- Letting the pudding cool slightly helps it firm up, making it easier to serve.
- This recipe pairs well with roasted meats and holiday dishes.
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