If you’re craving a comforting, velvety side dish that feels like a warm hug from the inside, look no further than the Ruth’s Chris Corn Pudding Recipe. This classic Southern favorite combines the natural sweetness of whole kernel and creamed corn with the tender crumb of corn muffin mix, all brought together by a rich blend of sour cream, butter, and eggs. The result is a luscious, golden-baked pudding that perfectly complements everything from holiday feasts to casual weeknight dinners. Once you try this recipe, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
This recipe is wonderfully straightforward, relying on a handful of everyday ingredients that each play a crucial role in delivering the pudding’s signature flavor and creamy texture. Whether it’s the sweet burst of corn or the buttery richness, every component is essential to making this dish truly shine.
- 2 cans (15 oz each) whole kernel corn, drained: Adds that delightful pop and sweetness in every bite.
- 1 can (14.75 oz) creamed corn: Provides creaminess and a smooth consistency to the batter.
- 1 box (8.5 oz) corn muffin mix: Gives the pudding its structure and a tender, slightly crumbly texture.
- 1 cup sour cream: Introduces tangy moisture that keeps the pudding rich and soft.
- 1/2 cup butter, melted: Infuses a delicious buttery flavor and moistness throughout.
- 2 large eggs: Acts as a binding agent, helping to set the pudding as it bakes.
- 1/4 cup sugar: Enhances the natural sweetness of the corn and balances flavors.
- 1/2 teaspoon salt: Brings out all the flavors and adds depth to the dish.
How to Make Ruth’s Chris Corn Pudding Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350 degrees Fahrenheit. Then, thoroughly grease your baking dish with butter—this not only prevents sticking but adds an extra layer of buttery goodness to the edges of your pudding.
Step 2: Combine the Corns
In a large mixing bowl, combine the drained whole kernel corn and the creamed corn. This step is key as it balances the texture, mixing the creaminess with those satisfying kernels.
Step 3: Add the Corn Muffin Mix
Next, pour your corn muffin mix into the corn mixture. The muffin mix brings that subtly sweet, cakey texture that makes this pudding stand out from your average corn casserole.
Step 4: Beat the Eggs
In a separate bowl, beat the eggs until they become fluffy. This air introduces lightness, helping the pudding rise and maintaining a lofty texture after baking.
Step 5: Mix Sour Cream and Butter
Whisk together the sour cream and melted butter until fully combined. This blend contributes richness and tender moisture, ensuring the pudding stays creamy and satisfying.
Step 6: Add Sugar and Salt
Incorporate the sugar and salt into the wet mixture. The sugar enhances sweetness without overpowering, while the salt rounds out the flavors perfectly.
Step 7: Bring It All Together
Now, combine your wet ingredients—eggs, sour cream, butter, sugar, and salt—with the corn and muffin mix. Stir gently until everything is just mixed. Overmixing can make the pudding dense, so a gentle hand is best.
Step 8: Bake to Golden Perfection
Pour the batter evenly into your prepared baking dish and place it in your preheated oven. Bake for 45 to 50 minutes until the top is a lovely golden brown. To check, insert a toothpick in the center—if it comes out clean, it’s ready.
Step 9: Cool Slightly, Then Enjoy
Let your corn pudding cool for about 10 minutes so it can set just enough to slice cleanly. Serve warm for the best comforting, melt-in-your-mouth experience.
How to Serve Ruth’s Chris Corn Pudding Recipe
Garnishes
For a touch of freshness, sprinkle chopped fresh parsley or chives atop your corn pudding. A pat of melting butter right before serving also takes the flavor over the top, giving it that irresistible shine and additional richness.
Side Dishes
This pudding pairs beautifully with roasted meats, especially steak or chicken, and it’s a classic accompaniment to holiday ham or turkey. Its creamy sweetness balances savory and salty dishes perfectly, making it a favorite at large gatherings.
Creative Ways to Present
Serve individual portions in ramekins for a charming presentation at dinner parties, or top with crispy bacon bits or shredded cheddar cheese for a delicious twist that adds texture and bold flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pudding will firm up but reheats beautifully without losing its creamy texture.
Freezing
You can freeze the corn pudding in a freezer-safe dish for up to 2 months. Just make sure to cover tightly with foil and plastic wrap to avoid freezer burn. Thaw it overnight in the fridge before reheating.
Reheating
Warm leftovers in the oven at 325 degrees Fahrenheit for about 15 to 20 minutes until heated through. Cover with foil to keep the pudding moist, or microwave on medium power for a quick option, stirring halfway through.
FAQs
Can I use fresh corn instead of canned for the Ruth’s Chris Corn Pudding Recipe?
Absolutely! Fresh corn kernels work beautifully and will give the pudding a slightly brighter, sweeter taste. Just be sure to blanch or lightly steam the corn before adding to maintain moisture balance.
Is there a way to make this recipe dairy-free?
You can substitute the sour cream with a dairy-free yogurt or coconut cream, and use a plant-based butter alternative. The texture may vary slightly, but it still turns out delicious.
Can this corn pudding be made ahead of time for a holiday meal?
Yes! You can prepare it up to a day in advance, keep it refrigerated, and bake it fresh on the day you plan to serve. This keeps the pudding tasting fresh and warm for your guests.
How do I know when the Ruth’s Chris Corn Pudding Recipe is done baking?
Look for a golden brown top and use the toothpick test: insert a toothpick in the center, and if it comes out clean or with just a few moist crumbs, it’s done.
Can I add extra ingredients like cheese or peppers to the pudding?
Definitely! Adding shredded cheese creates a richer flavor profile, while diced peppers add a pleasant mild heat and color. Just fold them in during the final mixing step.
Final Thoughts
The Ruth’s Chris Corn Pudding Recipe is a wonderfully comforting dish that brings warmth and joy to any meal. Its simplicity and rich, creamy texture make it a staple that’s easy to fall in love with again and again. Next time you’re planning a special dinner or just want to treat yourself, give this recipe a try—you’ll quickly see why it’s a favorite for so many. Happy baking!
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Ruth’s Chris Corn Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic Ruth’s Chris Corn Pudding is a creamy, comforting side dish featuring a rich blend of whole kernel corn, creamed corn, and corn muffin mix, all baked to golden perfection. Perfect for holiday meals or any gathering, this pudding combines sweet and savory flavors with a moist, tender texture.
Ingredients
Corn Mixture
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
Batter
- 1 box (8.5 oz) corn muffin mix
- 1 cup sour cream
- 1/2 cup butter, melted
- 2 large eggs
- 1/4 cup sugar
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the corn pudding.
- Grease Dish: Thoroughly grease a baking dish with butter to prevent sticking and enhance flavor.
- Combine Corns: In a large bowl, combine the drained whole kernel corn and creamed corn, mixing gently.
- Add Muffin Mix: Stir the corn muffin mix into the corn mixture until evenly distributed.
- Beat Eggs: In a separate bowl, beat the eggs until fluffy, incorporating air for a lighter texture.
- Mix Sour Cream and Butter: Combine the sour cream with the melted butter thoroughly to create a smooth mixture.
- Add Sugar and Salt: Stir the sugar and salt into the sour cream and butter mixture, ensuring even seasoning.
- Combine All Ingredients: Pour the egg mixture and sour cream mixture into the corn mixture. Stir gently until just combined, being careful not to overmix.
- Pour Batter: Pour the combined batter evenly into the prepared, greased baking dish.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set.
- Test Doneness: Insert a toothpick into the center of the pudding; if it comes out clean, the dish is done.
- Cool and Serve: Allow the corn pudding to cool for about 10 minutes before serving warm to enhance the flavors and texture.
Notes
- Ensure not to overmix the batter to keep the pudding tender and fluffy.
- Use a toothpick to test for doneness to avoid overbaking.
- This dish can be prepared ahead and reheated before serving.
- For a richer flavor, substitute half the sour cream with cream cheese.
