Hey friends, have you ever tasted that creamy, dreamy corn pudding from Ruth’s Chris Steak House? This Ruth’s Chris Corn Pudding Recipe brings all that restaurant magic right into your kitchen.
It’s the perfect side dish – sweet, savory, and oh-so-comforting. I’ll walk you through how to make Ruth’s Chris Corn Pudding Recipe step by step, so you can impress your family and friends every time.
Get excited, because this one’s a game-changer for your holiday table or weeknight dinner!
My Story With This Comforting Corn Pudding
Picture this: It was a rainy evening at Ruth’s Chris, and I ordered their famous corn pudding on a whim.
One bite, and I was in love – that silky custard texture mixed with sweet corn and a hint of spice just melted in my mouth.
It took me back to my childhood holidays when Mom would whip up something similar. Ever since, I’ve recreated this Ruth’s Chris Corn Pudding Recipe dozens of times.
It’s become my secret weapon for potlucks and family gatherings, always sparking “What’s your recipe?” chats. Now, it’s your turn to make some memories!
Equipment List
- Large mixing bowl
- Whisk or electric mixer
- 9×13-inch baking dish
- Larger roasting pan (for water bath)
- Butter (for greasing)
- Measuring cups and spoons
- Oven mitts
Recipe Overview
Recipe Name: Ruth’s Chris Corn Pudding
Servings: 12
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Course: Side Dish
Cuisine: American Southern
Calories: 320 kcal per serving
Ingredients for Ruth’s Chris Corn Pudding
2 (16-oz) cans kernel corn
4 (16-oz) cans creamed corn
1 cup all-purpose flour
1 cup sugar
2 cups heavy cream
1¼ tsp kosher salt
1¼ tsp black pepper
Dash of dry mustard
2 tbsp Tabasco sauce
4 eggs
Instructions for Ruth’s Chris Corn Pudding
Prep the Oven and Dish
Preheat your oven to 350°F if using convection, or 375°F for a regular oven. Generously butter a 9×13-inch baking dish to prevent sticking and add extra richness.
Mix the Corn Base
In a large bowl, combine the drained kernel corn, creamed corn, flour, sugar, heavy cream, salt, pepper, dry mustard, and Tabasco sauce.
Stir everything until smooth and well blended for the perfect base.
Whip and Blend Eggs
In a separate bowl, beat the 4 eggs until fluffy and light. Gently whisk them into the corn mixture, ensuring it’s fully incorporated for a custardy texture.
Pour and Set Water Bath
Pour the batter into your prepared baking dish. Place it inside a larger roasting pan, then add hot water to the pan until it reaches halfway up the sides of the dish.
Bake to Perfection
Bake for 35-40 minutes until the center jiggles slightly like custard but the top is set. Let it cool for about 10 minutes before serving warm.
Cooking Tips and Simple Recipe Variations
- Swap in fresh summer corn for even more natural sweetness and vibrant flavor.
- Cut sugar to ¾ cup if you prefer a less sweet version that still shines.
- Stir in ½ cup shredded cheddar for a cheesy, melty twist everyone loves.
- Use mild hot sauce instead of Tabasco for spice-sensitive eaters.
- Lighten it up by replacing half the cream with half-and-half.
- Always test doneness with a toothpick – it should come out clean when ready.
Little History Behind This Comfort Food
Corn pudding has deep roots in Southern American cooking, dating back to the 1800s on farms where corn was king.
Native Americans shared early versions, and it evolved into a creamy casserole staple.
Ruth’s Chris Steak House elevated it with their rich, spicy take, turning it into a menu star since the 1960s. Today, it’s beloved across their locations for pairing perfectly with steaks.
What to Serve With This Dish
This Ruth’s Chris Corn Pudding shines alongside juicy grilled steaks for that true steakhouse feel.
Try it with roasted chicken, holiday turkey, or BBQ ribs for a cozy match. Balance the richness with simple green beans, a fresh salad, or glazed carrots – it makes every meal feel special.
Occasion or Event Ideas
Whip up this dish for Thanksgiving or Christmas dinners where it steals the spotlight as a side. It’s ideal for family barbecues, potlucks, and game-day spreads too.
Surprise guests at birthday parties or weeknight family meals – its crowd-pleasing vibe fits any fun gathering.
Storage and Reheating Tips
- Store leftovers covered in the fridge for up to 4 days.
- Freeze portions in airtight bags for up to 2 months.
- Reheat in a 325°F oven for 20 minutes, covered with foil.
- Microwave small servings, stirring halfway, for 1-2 minutes.
- Use a water bath for reheating to keep it moist and fresh-tasting.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Carbohydrates | 42g |
| Sugars | 18g |
| Protein | 6g |
| Sodium | 680mg |
| Fiber | 2g |
Is This Dish Good for You?
Ruth’s Chris Corn Pudding is more of an indulgent treat than a daily health food, but it has some perks.
Corn provides fiber, vitamins A and C for eye health and immunity, while eggs and cream offer protein and calcium for strong bones.
The sugar and fat make it rich, so enjoy it in moderation – perfect for holidays balanced with veggies and lean proteins. It’s all about savoring joyful moments without guilt!
Ruth’s Chris Corn Pudding Recipe
Ingredients
- 2 16-oz cans kernel corn
- 4 16-oz cans creamed corn
- 1 cup all-purpose flour
- 1 cup sugar
- 2 cups heavy cream
- 1¼ tsp kosher salt
- 1¼ tsp black pepper
- Dash of dry mustard
- 2 tbsp Tabasco sauce
- 4 eggs
Instructions
Prep the Oven and Dish
- Preheat your oven to 350°F if using convection, or 375°F for a regular oven. Generously butter a 9×13-inch baking dish to prevent sticking and add extra richness.
Mix the Corn Base
- In a large bowl, combine the drained kernel corn, creamed corn, flour, sugar, heavy cream, salt, pepper, dry mustard, and Tabasco sauce.
- Stir everything until smooth and well blended for the perfect base.
Whip and Blend Eggs
- In a separate bowl, beat the 4 eggs until fluffy and light. Gently whisk them into the corn mixture, ensuring it’s fully incorporated for a custardy texture.
Pour and Set Water Bath
- Pour the batter into your prepared baking dish. Place it inside a larger roasting pan, then add hot water to the pan until it reaches halfway up the sides of the dish.
Bake to Perfection
- Bake for 35-40 minutes until the center jiggles slightly like custard but the top is set. Let it cool for about 10 minutes before serving warm.
Notes
-
- Swap in fresh summer corn for even more natural sweetness and vibrant flavor.
- Cut sugar to ¾ cup if you prefer a less sweet version that still shines.
- Stir in ½ cup shredded cheddar for a cheesy, melty twist everyone loves.
- Use mild hot sauce instead of Tabasco for spice-sensitive eaters.
- Lighten it up by replacing half the cream with half-and-half.
- Always test doneness with a toothpick – it should come out clean when ready.
FAQs about Ruth’s Chris Corn Pudding
How to make Ruth’s Chris Corn Pudding taste authentic?
The key is heavy creamed corn, a kick from Tabasco, and the water bath bake for silky custard texture. Use quality ingredients and don’t skip the sugar for that signature sweetness.
Can I make Ruth’s Chris Corn Pudding gluten-free?
Absolutely – replace the flour with a 1:1 gluten-free blend. It bakes up just as creamy and delicious without any flavor change.
Why use a water bath for this recipe?
The water bath gently steams the pudding, preventing cracks and dry edges while keeping the center ultra-creamy and perfect.
Ingredients for Ruth’s Chris Corn Pudding without canned corn?
Blend 6 cups fresh or frozen corn with 1 cup milk to mimic creamed corn, keeping some kernels whole for texture.
Does it freeze well?
Yes, it freezes beautifully! Thaw overnight in the fridge and reheat low and slow – it tastes nearly as good as fresh.
Final Thoughts
Friends, this Ruth’s Chris Corn Pudding Recipe is pure gold – easy, delicious and full of that homey charm.
You’ve got everything you need to master how to make Ruth’s Chris Corn Pudding right now. Bake it up share the love and let me know in the comments how it turned out.
Happy cooking, and here’s to many cozy meals ahead!
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!