Dessert

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

Byanna orden January 6, 2026January 6, 2026

Introduction

This creamy Southern corn pudding is a comforting side dish that pairs beautifully with a variety of main courses. Inspired by Ruth’s Chris, it blends whole kernel and cream-style corn for a rich, smooth texture with a golden, slightly crispy top. Perfect for family dinners or holiday gatherings.

The image shows a white ceramic round baking dish with a golden brown baked topping that is bubbly and slightly crispy on top. The top layer is uneven and has darker browned spots across its surface. A spoon is scooping out a thick, creamy, pale yellow filling from underneath, revealing a smooth texture below the crust. The baking dish sits on a light gray cloth, placed over a white marbled surface. The 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
Pinch of nutmeg
Chopped chives or parsley, for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a medium baking dish thoroughly with butter or nonstick spray to prevent sticking.
Step 2: In a large mixing bowl, whisk together the eggs, heavy cream (or whole milk), melted butter, and granulated sugar until smooth and well combined.
Step 3: Gently fold in the drained whole kernel corn and cream-style corn. Add salt, pepper, nutmeg, and the optional cornmeal or flour. Fold carefully to blend ingredients without overmixing.
Step 4: Pour the mixture into the prepared baking dish. Bake uncovered for 45 to 55 minutes, until the top is golden and the center is set but still slightly jiggly when gently shaken.
Step 5: Remove from oven and let rest for 10 to 15 minutes to allow the pudding to set fully. Serve warm, garnished with chopped chives or parsley and a pat of butter if desired.

Tips & Variations

For a richer flavor, substitute heavy cream for whole milk or use half-and-half.
Add a sprinkle of grated cheddar cheese on top during the last 10 minutes of baking for a cheesy twist.
Use fresh corn in season for a brighter, fresher taste instead of canned.
If you prefer a firmer texture, increase the cornmeal or flour to 3 tablespoons.

Storage

Store leftover corn pudding covered in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through, or microwave in short intervals to prevent drying out.

How to Serve

A white round baking dish holds a golden brown, slightly crispy baked dessert with a bubbly, textured top layer that is browned unevenly, showing toasted spots in various shades of dark and light brown. A portion of the top is missing, revealing a thick, creamy, pale yellow filling underneath with a smooth and soft texture. A shiny silver spoon lifts a scoop of this creamy filling out of the dish. The dish rests on a light gray cloth on a white marbled surface. 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 ahead and keep it covered in the refrigerator before baking. Just add a few extra minutes to the baking time if it’s chilled.

Is it possible to freeze corn pudding?

Yes, corn pudding freezes well. Allow it to cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.