Description

Ruth’s Chris Corn Pudding is a creamy, comforting Southern-style side dish featuring a rich blend of whole kernel and cream-style corn baked with eggs, cream, and butter. This luscious pudding is perfectly seasoned and baked until golden, making it an ideal accompaniment for holiday meals or cozy family dinners.

Ingredients

Scale

Corn Mixture

1 can (15 oz) whole kernel corn, drained or 1½ cups fresh corn
1 can (15 oz) cream-style corn

Wet Ingredients

3 large eggs, room temperature
¾ cup heavy cream or whole milk
¼ cup granulated sugar
¼ cup melted unsalted butter

Seasonings

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

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, nutmeg, 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

Using fresh corn instead of canned may add a fresher taste and more texture.
The optional cornmeal or flour helps to give the pudding more structure but can be omitted for a softer texture.
Be careful not to overmix once the corn is folded in to maintain a pleasing texture.
The pudding should be slightly jiggly in the center when done baking; it will firm up as it rests.
Serve warm for best flavor and texture.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern American

Keywords: corn pudding, southern side dish, creamy corn casserole, baked corn pudding, Ruth’s Chris recipe