Ruths Chris Corn Pudding Recipe

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Cozy Ruths Chris Corn Pudding Recipe, Made Simple

You know, there’s something incredibly comforting about a warm dish that wraps you in buttery sweetness and toasty goodness all at once. The Ruths Chris Corn Pudding Recipe has that exact charm—perfectly golden, gently crisp on top, and irresistibly tender inside.

I love how this pudding balances whole kernel corn’s pop with the smooth, creamy creamed corn, all held together by a rich blend of sour cream, eggs, and just the right amount of sweetness. It’s the kind of side dish that feels like a hug on a plate—great for family dinners or holiday gatherings.

Whether you’re familiar with corn puddings or this is your first dive, you’ll find the process surprisingly straightforward, and the results deeply satisfying. Let me walk you through this classic Ruths Chris Corn Pudding Recipe so you can relish every buttery bite.

Ingredient Lowdown

• Whole kernel corn (2 cans, drained): Provides texture and bursts of juicy sweetness. Fresh or frozen can work if drained well.
• Creamed corn (1 can): Brings creamy moisture and soft sweetness, key for that luscious pudding base.
• Corn muffin mix (1 box, 8.5 oz): Adds structure, a bit of cornmeal bite, and a gentle crumb—think of it as the backbone.
• Sour cream (1 cup): Offers tang and richness, keeping the pudding moist while balancing the sweetness.
• Butter (½ cup, melted): Infuses deep, toasty flavor and silkiness throughout the pudding.
• Large eggs (2): Act as binders, lending fluffiness and stability to the pudding.
• Sugar (¼ cup): Sweetens the dish just enough without overpowering the natural corn flavor.
• Salt (½ teaspoon): Enhances all the other flavors and balances sweetness.

Set Up for Success

Before you roll up your sleeves, get everything measured out — drained corn, corn muffin mix ready, eggs cracked. Preheat your oven to 350°F. Make sure to grease your baking dish thoroughly with butter to get that buttery crust when baked, which is honestly my favorite part.

Step-by-Step: Ruths Chris Corn Pudding Recipe

1. Preheat your oven to 350°F and generously butter your baking dish. This ensures a golden crust and easy serving later.
2. Combine the drained whole kernel corn and creamed corn in a large mixing bowl. The mix of crisp kernels and creamy texture is what gives this pudding its soul.
3. Add the corn muffin mix right into the corn bowl, folding it in so the flavors start mingling.
4. In a separate bowl, beat the eggs until fluffy. This adds lightness and air to your pudding, making it tender and not dense.
5. Mix the sour cream with the melted butter until smooth. The tang of sour cream paired with the buttery richness creates a luscious binding agent.
6. Stir in the sugar and salt to the sour cream and butter mix, balancing sweet and savory notes perfectly.
7. Combine all ingredients gently but thoroughly. Don’t overmix — you want just enough blending to keep the pudding moist and tender without breaking down the corn too much.
8. Pour the batter evenly into your prepared baking dish. Smooth the top gently with a spatula.
9. Bake for 45 to 50 minutes until the top turns a gorgeous golden brown, and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
10. Let the pudding cool for about 10 minutes before serving warm. This resting time helps flavors settle and the texture firm up just right.

Flavor Twists for Ruths Chris Corn Pudding Recipe

• Sprinkle in diced jalapeños for a gentle kick that contrasts the pudding’s sweetness.
• Mix in shredded sharp cheddar cheese to deepen richness and add melty pockets.
• Add fresh chopped herbs like thyme or chives for a fragrant, earthy lift.
• Use smoked paprika or a dash of cayenne to introduce subtle warmth and complexity.
• Swap sour cream for Greek yogurt for tangier, lighter results without losing moisture.
• Try roasted corn instead of canned for a slightly smoky, caramelized flavor experience.

Storage & Make-Ahead Tips

• Store leftovers covered tightly in the fridge for up to 3 days—reheat gently to keep it moist.
• You can freeze the baked pudding in an airtight container for up to 2 months; thaw overnight in the fridge before reheating.
• Prepare the batter a day ahead and keep it refrigerated; give it a gentle stir before baking.
• Reheat individual portions in the microwave or warm the entire dish in a 325°F oven until hot.

Ruths Chris Corn Pudding Recipe FAQs

• Can I use fresh corn instead of canned? Absolutely! Use about 3 cups of fresh kernels, and consider reducing added liquid slightly.
• Is there a gluten-free option? Yes, substitute the corn muffin mix with a gluten-free cornmeal blend designed for baking.
• Why is my pudding too watery? Make sure to drain the canned corn well and don’t overmix the batter, which can release too much liquid.
• Can I double this recipe for a larger crowd? Yes, just use a bigger baking dish and increase baking time by 10-15 minutes, checking doneness carefully.
• What’s the best dish for baking corn pudding? A glass or ceramic baking dish works best to distribute heat evenly and promote a beautifully crisp top.

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