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Delicious Ruth's Chris corn pudding served in a warm dish.

Ruth's Chris Corn Pudding

This creamy, slightly sweet corn pudding is a comforting side dish that pairs beautifully with roast meats and festive holiday spreads. It's soft, rich, and inspired by the classic served at Ruth's Chris Steak House.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

  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.

Notes

Use fresh or thawed frozen corn for the best flavor. Avoid opening the oven in the first 30 minutes to ensure even cooking. Cover loosely with foil if the top browns too quickly. For a variation, add 1/2 cup shredded cheddar or stir in chopped green chiles. Use honey instead of sugar for a different sweet profile.