Ruth’s Chris Corn Pudding

This recipe makes a soft, rich corn pudding like the one at Ruth’s Chris. It uses corn, milk, cream, eggs, butter, and cornmeal. The dish feels warm and rich. Try it with simple desserts like baked tapioca pudding for a full meal finish.

why make this recipe

You should make this recipe because it is easy and feeds many people. It uses simple pantry ingredients. It makes a smooth, buttery side that matches beef, chicken, or ham. Families and guests usually like it. If you want a dessert-like side for family meals, this goes well with banana pudding cheesecake at the end of the meal.

how to make Ruth’s Chris Corn Pudding

Follow the simple steps below. Read all steps before you start. Preheat the oven and have a greased dish ready.

Ingredients :

• 2 cups corn kernels (fresh, frozen, or canned)
• 1 cup milk
• 1 cup heavy cream
• 4 large eggs
• 1/4 cup sugar
• 1/4 cup butter (melted)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cornmeal

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the corn kernels, milk, heavy cream, eggs, sugar, melted butter, salt, and black pepper.
3. Mix well until all ingredients are combined.
4. Gradually add the cornmeal to the mixture, stirring to avoid lumps.
5. Pour the mixture into a greased baking dish.
6. Bake for 45-55 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Let it cool slightly before serving.

For a holiday table, you can pair this with lighter sweets like Christmas bars.

how to serve Ruth’s Chris Corn Pudding

Serve warm. Spoon it into a bowl or cut into squares from the baking dish. It goes well with steak, roast chicken, or ham. Add a small pat of butter on top if you like. For a full holiday spread try pairing it with a rich cake like Christmas cheesecake for dessert.

how to store Ruth’s Chris Corn Pudding

Cool the pudding to room temperature. Cover the dish with plastic wrap or move pieces to an airtight container. Keep in the fridge for up to 4 days. Reheat in the oven at 300°F (150°C) until warm, or microwave single portions until hot.

tips to make Ruth’s Chris Corn Pudding

• Use fresh or thawed frozen corn for best flavor.
• Mix gently to keep some corn texture.
• Do not open the oven in the first 30 minutes to keep heat steady.
• If top browns too fast, cover loosely with foil.
• Use whole milk and heavy cream for richness.

variation (if any)

• Add 1/2 cup shredded cheddar cheese for a cheesy version.
• Stir in chopped green chiles for a mild heat.
• Use honey instead of sugar for a slightly different sweet note.

FAQs

Q: Can I use all frozen corn?
A: Yes. Thaw and drain excess water first.

Q: Can I make this ahead?
A: Yes. You can bake it a day before and reheat gently before serving.

Q: Can I freeze it?
A: You can freeze baked pieces in an airtight container for up to 2 months. Thaw in fridge before reheating.

Q: Is cornmeal necessary?
A: Cornmeal gives the pudding its texture. You can reduce it a little, but the final texture will change.