Ruth’s Chris Corn Pudding – Creamy, Buttery & Comforting Southern Classic

🎉 Introduction

There’s nothing quite like a warm dish of corn pudding to bring comfort and joy to the table — and when it comes to indulgent Southern sides, the Ruth’s Chris Corn Pudding stands in a league of its own. This iconic recipe from the famous steakhouse chain delivers the perfect blend of sweet, savory, and creamy flavors in every spoonful.

This version of the restaurant classic uses both creamed corn and whole kernel corn for a luscious texture, balanced with sour cream, butter, and corn muffin mix for that signature richness and golden-brown crust. It’s incredibly easy to prepare, yet impressive enough to grace your holiday table or Sunday dinner spread.

The result? A soft, custardy center surrounded by a slightly crisp, buttery edge — a dish that’s as nostalgic as it is elegant. Serve it alongside roast chicken, turkey, barbecue ribs, or steak, and you’ll have a side dish that steals the spotlight.

🧰 Equipment Needed

To recreate this luxurious comfort dish perfectly, gather the following:

• 9×13-inch baking dish (or medium casserole dish)
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Oven mitts
• Small saucepan (for melting butter)

These simple tools make this recipe a breeze to put together, even on busy days.

🛒 Ingredients

Here’s everything you’ll need for about 8–10 servings of Ruth’s Chris Corn Pudding:

Vegetables

• 1 (14.75 oz) can creamed corn
• 2 (15 oz) cans whole kernel corn, drained

Fresh

• 2 large eggs, lightly beaten

Pantry & Seasonings

• 1 (8.5 oz) box corn muffin mix (such as Jiffy)
• ½ teaspoon salt
• ¼ cup sugar

Dairy

• ½ cup butter, melted
• 1 cup sour cream

This beautiful combination of ingredients delivers a sweet, buttery, and creamy corn pudding with just the right texture — part cornbread, part custard, and 100% delicious.

👩‍🍳 Directions

Step 1: Prepare Your Oven & Pan

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2: Combine the Wet Ingredients

1. In a large bowl, whisk together eggs, melted butter, and sour cream until smooth and creamy.
2. Stir in the creamed corn and whole kernel corn until fully combined.

Step 3: Add the Dry Ingredients

1. Add the corn muffin mix, salt, and sugar to the bowl.
2. Mix gently with a spatula until the batter is well incorporated — don’t overmix; you want a light texture.

Step 4: Pour & Bake

1. Pour the mixture evenly into the prepared baking dish.
2. Bake uncovered for 45–55 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
3. Check for doneness by inserting a toothpick — it should come out clean or with just a few moist crumbs.

Step 5: Cool & Serve

1. Remove from the oven and let it rest for 10–15 minutes before serving.
2. Serve warm straight from the dish — the texture will be soft, custardy, and rich with buttery sweetness.

This dish shines as a side for steakhouse dinners, Thanksgiving feasts, or potluck gatherings. Every bite melts in your mouth!

🍽️ Servings & Timing

• Servings: 8–10
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

Ideal for holiday sides, Southern-inspired meals, or when you want a taste of Ruth’s Chris luxury right at home.

🧊 Storage & Reheating

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:

• Reheat individual portions in the microwave for 20–30 seconds, or warm the entire dish in the oven at 325°F (160°C) for 10–15 minutes until heated through.

Tip: Add a pat of butter or a spoonful of sour cream when reheating for an extra creamy finish.

🥄 Variations

• Cheesy Corn Pudding: Stir in 1 cup of shredded cheddar or Monterey Jack cheese before baking for a savory twist.
• Spicy Version: Add a pinch of cayenne pepper or a small amount of diced jalapeño for a subtle heat.
• Herb-Infused: Mix in chopped chives, parsley, or thyme to give the pudding a fresh note.
• Maple-Sweetened: Replace sugar with 2 tablespoons of maple syrup for an earthy sweetness.
• Bacon Lover’s Version: Add crumbled cooked turkey bacon on top for a smoky, crispy element.
• Mini Corn Puddings: Bake in muffin tins for individual servings — perfect for parties and brunches.

Each variation enhances this classic in its own way, while keeping that signature buttery, creamy flavor intact.

❓ 10 FAQs

1. Can I use frozen corn instead of canned?
   Yes! Substitute with 2 cups of thawed frozen corn; just make sure it’s drained well.
2. What’s the difference between corn pudding and cornbread casserole?
   Corn pudding is creamier and softer, while cornbread casseroles are more bread-like and dense.
3. Can I make this ahead of time?
   Absolutely — prepare and bake it the day before, then reheat before serving.
4. Do I have to use sour cream?
   Sour cream adds richness, but you can use plain Greek yogurt as a substitute.
5. Can I make it without eggs?
   For an egg-free version, use a flax egg or egg substitute, though the texture may be slightly less custardy.
6. Is this dish sweet or savory?
   It’s slightly sweet with buttery undertones — a perfect balance that pairs well with savory mains.
7. Can I freeze corn pudding?
   Yes! Freeze cooled portions in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.
8. How do I prevent it from being too dense?
   Don’t overmix the batter — a few lumps are perfectly fine!
9. What can I serve with corn pudding?
   It pairs beautifully with grilled chicken, steak, roasted turkey, or barbecue ribs.
10. Can I double the recipe for a crowd?
    Yes, simply double the ingredients and use a larger casserole dish — add about 10 minutes to the baking time.

🏁 Conclusion

This Ruth’s Chris Corn Pudding captures everything you love about classic Southern comfort food — creamy, buttery, and slightly sweet. Each bite melts in your mouth, offering the nostalgic warmth of home-cooked goodness with a touch of restaurant-quality refinement.

It’s a simple recipe with timeless appeal, perfect for holiday spreads, weeknight dinners, or whenever you crave a side that’s both comforting and luxurious. The combination of corn, sour cream, butter, and muffin mix creates a velvety texture that’s impossible to resist.

Serve it warm, scoop it generously, and watch it disappear — this dish is the definition of comfort on a plate.

Adam

Ruth’s Chris Corn Pudding – Creamy, Buttery & Comforting Southern Classic

There’s nothing quite like a warm dish of corn pudding to bring comfort and joy to the table — and when it comes to indulgent Southern sides, the Ruth’s Chris Corn Pudding stands in a league of its own. This iconic recipe from the famous steakhouse chain delivers the perfect blend of sweet, savory, and creamy flavors in every spoonful. This version of the restaurant classic uses both creamed corn and whole kernel corn for a luscious texture, balanced with sour cream, butter, and corn muffin mix for that signature richness and golden-brown crust. It’s incredibly easy to prepare, yet impressive enough to grace your holiday table or Sunday dinner spread. The result? A soft, custardy center surrounded by a slightly crisp, buttery edge — a dish that’s as nostalgic as it is elegant. Serve it alongside roast chicken, turkey, barbecue ribs, or steak, and you’ll have a side dish that steals the spotlight.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Ingredients Equipment Method Notes

Ingredients

  

• Here’s everything you’ll need for about 8–10 servings of Ruth’s Chris Corn Pudding:

Vegetables

• 1 14.75 oz can creamed corn
• 2 15 oz cans whole kernel corn, drained

Fresh

• 2 large eggs lightly beaten

Pantry & Seasonings

• 1 8.5 oz box corn muffin mix (such as Jiffy)
• ½ teaspoon salt
• ¼ cup sugar

Dairy

• ½ cup butter melted
• 1 cup sour cream
• This beautiful combination of ingredients delivers a sweet buttery, and creamy corn pudding with just the right texture — part cornbread, part custard, and 100% delicious.

✨ Kitchen Essentials You’ll Love

Quick picks I trust for better results, faster prep, and easier cleanup.

• 🍳

  Lodge Seasoned Cast Iron Skillet

  View ↗
• ⚡

  Instant Pot Duo Plus 9-in-1 Electric

  View ↗
• 🔥

  CHEFMAN Digital Air Fryer XL 10L

  View ↗

Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Equipment

• To recreate this luxurious comfort dish perfectly, gather the following:
• 9×13-inch baking dish (or medium casserole dish)
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Oven mitts
• Small saucepan (for melting butter)
• These simple tools make this recipe a breeze to put together, even on busy days.

Method

 

Step 1: Prepare Your Oven & Pan

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2: Combine the Wet Ingredients

1. In a large bowl, whisk together eggs, melted butter, and sour cream until smooth and creamy.
2. Stir in the creamed corn and whole kernel corn until fully combined.

Step 3: Add the Dry Ingredients

1. Add the corn muffin mix, salt, and sugar to the bowl.
2. Mix gently with a spatula until the batter is well incorporated — don’t overmix; you want a light texture.

Step 4: Pour & Bake

1. Pour the mixture evenly into the prepared baking dish.
2. Bake uncovered for 45–55 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
3. Check for doneness by inserting a toothpick — it should come out clean or with just a few moist crumbs.

Step 5: Cool & Serve

1. Remove from the oven and let it rest for 10–15 minutes before serving.
2. Serve warm straight from the dish — the texture will be soft, custardy, and rich with buttery sweetness.
3. This dish shines as a side for steakhouse dinners, Thanksgiving feasts, or potluck gatherings. Every bite melts in your mouth!

Notes

🧊 Storage & Reheating

Storage:

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:

Reheat individual portions in the microwave for 20–30 seconds, or warm the entire dish in the oven at 325°F (160°C) for 10–15 minutes until heated through.

Tip: Add a pat of butter or a spoonful of sour cream when reheating for an extra creamy finish.

🥄 Variations

Cheesy Corn Pudding: Stir in 1 cup of shredded cheddar or Monterey Jack cheese before baking for a savory twist.

Spicy Version: Add a pinch of cayenne pepper or a small amount of diced jalapeño for a subtle heat.

Herb-Infused: Mix in chopped chives, parsley, or thyme to give the pudding a fresh note.

Maple-Sweetened: Replace sugar with 2 tablespoons of maple syrup for an earthy sweetness.

Bacon Lover’s Version: Add crumbled cooked turkey bacon on top for a smoky, crispy element.

Mini Corn Puddings: Bake in muffin tins for individual servings — perfect for parties and brunches.

Each variation enhances this classic in its own way, while keeping that signature buttery, creamy flavor intact.

❓ 10 FAQs

Can I use frozen corn instead of canned?
Yes! Substitute with 2 cups of thawed frozen corn; just make sure it’s drained well.

What’s the difference between corn pudding and cornbread casserole?
Corn pudding is creamier and softer, while cornbread casseroles are more bread-like and dense.

Can I make this ahead of time?
Absolutely — prepare and bake it the day before, then reheat before serving.

Do I have to use sour cream?
Sour cream adds richness, but you can use plain Greek yogurt as a substitute.

Can I make it without eggs?
For an egg-free version, use a flax egg or egg substitute, though the texture may be slightly less custardy.

Is this dish sweet or savory?
It’s slightly sweet with buttery undertones — a perfect balance that pairs well with savory mains.

Can I freeze corn pudding?
Yes! Freeze cooled portions in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.

How do I prevent it from being too dense?
Don’t overmix the batter — a few lumps are perfectly fine!

What can I serve with corn pudding?
It pairs beautifully with grilled chicken, steak, roasted turkey, or barbecue ribs.

Can I double the recipe for a crowd?
Yes, simply double the ingredients and use a larger casserole dish — add about 10 minutes to the baking time.

🏁 Conclusion

This Ruth’s Chris Corn Pudding captures everything you love about classic Southern comfort food — creamy, buttery, and slightly sweet. Each bite melts in your mouth, offering the nostalgic warmth of home-cooked goodness with a touch of restaurant-quality refinement.

It’s a simple recipe with timeless appeal, perfect for holiday spreads, weeknight dinners, or whenever you crave a side that’s both comforting and luxurious. The combination of corn, sour cream, butter, and muffin mix creates a velvety texture that’s impossible to resist.

Serve it warm, scoop it generously, and watch it disappear — this dish is the definition of comfort on a plate.