Ingredients
Equipment
Method
Step 1: Prepare Your Oven & Pan
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Step 2: Combine the Wet Ingredients
- In a large bowl, whisk together eggs, melted butter, and sour cream until smooth and creamy.
- Stir in the creamed corn and whole kernel corn until fully combined.
Step 3: Add the Dry Ingredients
- Add the corn muffin mix, salt, and sugar to the bowl.
- Mix gently with a spatula until the batter is well incorporated — don’t overmix; you want a light texture.
Step 4: Pour & Bake
- Pour the mixture evenly into the prepared baking dish.
- Bake uncovered for 45–55 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Check for doneness by inserting a toothpick — it should come out clean or with just a few moist crumbs.
Step 5: Cool & Serve
- Remove from the oven and let it rest for 10–15 minutes before serving.
- 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!
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.
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.