Do you love steakhouse side dishes? The Ruth Chris Corn Pudding Recipe is a true classic.

This dish is creamy, sweet, and very comforting. Many people want to know how to make Ruth Chris Corn Pudding at home.

It tastes just like the famous restaurant version. This Ruth Chris Corn Pudding Recipe will be your new favorite.

It is perfect for holidays or a cozy Sunday dinner.

What Makes This Recipe Special

This dish is famous for its unique flavor. It tastes like a mix of custard and cornbread. The texture is very silky and soft.

It melts in your mouth with every single bite. You only need a few simple pantry staples. It takes very little effort to prepare the batter.

You can find more great side dish ideas online. The prep time is under ten minutes. The oven does all the hard work for you.

It smells amazing while it bakes in the kitchen. Everyone will think you spent hours cooking it. It is the ultimate comfort food for any age.

Equipment List

Large Mixing Bowl: You need this to mix all the wet ingredients.

Whisk: Use this to beat the eggs until they are smooth.
9×13 Baking Dish: This holds the pudding while it bakes in the oven.
Measuring Cups: These help you get the exact amount of sugar.

Measuring Spoons: Use these for the salt and the vanilla extract.
Rubber Spatula: This helps you scrape every bit of batter out.
Non-stick Spray: Use this to coat the pan so nothing sticks.

Ingredients You Need for Ruth Chris Corn Pudding Recipe

Whole Kernel Corn: This provides a nice crunch and sweet pops.
Cream Style Corn: This makes the base very thick and creamy.
Large Eggs: These act as a binder for the pudding structure.

Granulated Sugar: This adds the signature sweetness to the dish.
Melted Butter: This makes the recipe rich and very savory.
Heavy Cream: This creates a luxurious and velvety texture.
Cornstarch: This helps the pudding set so it is not runny.

Vanilla Extract: This adds a warm and sweet aroma.
Nutmeg: A small pinch adds a deep, earthy flavor.
Salt: This balances the sugar and brings out the corn.

How to Assemble Ruth Chris Corn Pudding Recipe

Preheat your oven to 350 degrees Fahrenheit. Grease your baking dish with butter or non-stick spray.
Crack your eggs into the large mixing bowl. Whisk them well until they are light and bubbly.

Add the sugar and melted butter to the eggs. Stir them together until the sugar mostly dissolves.
Pour in the heavy cream and the vanilla extract. Mix gently to combine all the liquid ingredients well.
Whisk in the cornstarch and the pinch of nutmeg. Make sure there are no large white lumps left.

Fold in the canned whole kernel corn and cream corn. Use a spatula to stir them in very gently.
Pour the mixture into your prepared baking dish. Spread it out so the top is nice and even.
Place the dish in the center of the oven. Bake it for about 45 to 50 minutes.

Check if the center is set but still wobbles. The edges should be a beautiful golden brown color.
Remove the dish and let it sit for ten minutes. This resting time helps the pudding firm up perfectly.

Recipe Success Tips

Always use room temperature eggs for a smoother custard.
Drain the whole kernel corn well to avoid extra liquid.

Do not overbake the pudding or it might get tough.
Whisk the cornstarch into the cream first to avoid lumps.
Add a pinch of cayenne for a tiny flavor kick.

Use high-quality butter for the best steakhouse-style taste.
Let the pudding rest before serving to set the texture.

How To Store Leftover

You can keep leftovers in the fridge for three days. Cover the dish tightly with plastic wrap or foil. You can also use an airtight plastic container.
To reheat, use the microwave for one minute. You can also use the oven at low heat. This keeps the creamy texture from getting too dry. It tastes great the next day for lunch.

Sides & Pairings Suggestions

This corn pudding pairs perfectly with a juicy ribeye steak. It also goes well with roasted chicken or turkey. Serve it alongside green beans for a balanced meal.
Many people love it with BBQ ribs or pork chops. The sweetness cuts through the salty meat very well. It is a staple for Thanksgiving or Christmas dinner. Add a fresh garden salad to keep things light.

Nutritions

Nutrient	Amount Per Serving
Calories	310 kcal
Total Fat	18g
Carbohydrates	34g
Protein	5g
Sugar	16g

FAQs about Ruth Chris Corn Pudding Recipe

Q: Can I use frozen corn instead of canned corn?

A: Yes, you can use frozen corn for this recipe. Just make sure to thaw it and drain it first. This prevents the pudding from becoming too watery or thin.

Q: Why is my corn pudding still watery after baking?

A: It may need a few more minutes in the oven. Also, ensure you used the correct amount of cornstarch. Letting it rest for ten minutes helps it firm up.

Q: Can I make this recipe ahead of time?

A: You can mix the Ingredients for Ruth Chris Corn Pudding Recipe early. Keep the batter in the fridge until you are ready. Bake it fresh right before your big holiday meal.

Q: Is this dish a dessert or a side dish?

A: In the South, it is served as a side dish. However, it is sweet enough to be a dessert. It works perfectly either way on your dinner table.

Final Thoughts

Making the Ruth Chris Corn Pudding Recipe is very simple. It brings the fancy steakhouse vibe right to your home.

Your family will love the creamy and sweet corn flavor. It is the perfect addition to any festive holiday spread.

Follow these steps for a guaranteed crowd-pleasing side dish today. You can find more cooking inspiration to pair with this.

Enjoy every sweet and savory bite of this classic dish!

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