Introduction

The iconic Ruths Chris Corn Pudding Recipe is a legendary side dish, beloved for its perfect balance of sweet, creamy, and savory flavors with a delightfully tender-crisp texture. After extensive testing to recreate this restaurant favorite at home, I can confirm this version delivers that signature indulgence. It’s surprisingly simple to make and is guaranteed to be the star of any holiday table or family dinner.

Ingredients

This recipe relies on a clever combination of pantry staples to achieve its signature texture. Using full-fat sour cream and real melted butter is key for that rich, luxurious mouthfeel you expect from the classic Ruths Chris Corn Pudding Recipe.

2 cans (15 oz each) whole kernel corn, drained
1 can (14.75 oz) creamed corn
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

Timing

Prep Time	10 minutes
Cook Time	55-65 minutes
Total Time	About 1 hour 15 minutes

Context: With just 10 minutes of hands-on prep, this corn pudding is a fantastic make-ahead option. Unlike many from-scratch casseroles, this method is about 30% faster because the corn muffin mix acts as the perfect binder and leavener, eliminating extra steps.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly with butter or non-stick spray. Proper greasing is crucial to prevent sticking and ensures easy serving.

Step 2 — Combine Wet Ingredients

In a very large mixing bowl, whisk together the melted butter, sour cream, eggs, sugar, and salt until the mixture is completely smooth and homogenous. (Pro tip: Let the melted butter cool slightly before adding to prevent cooking the eggs).

Step 3 — Add the Corn

Stir in both the drained whole kernel corn and the creamed corn until evenly distributed throughout the wet base. The combination of textures here is what creates the classic pudding consistency.

Step 4 — Incorporate the Dry Mix

Sprinkle the entire box of corn muffin mix over the wet ingredients. Gently fold it in just until no dry streaks remain. Avoid overmixing, as this can lead to a dense final texture instead of a light, spoonable pudding.

Step 5 — Transfer and Bake

Pour the batter into your prepared baking dish and spread it into an even layer. Place the dish on the center rack of the preheated oven. The baking process, which caramelizes the natural sugars, is what develops the golden top and rich flavor.

Step 6 — Check for Doneness

Bake for 55 to 65 minutes. The pudding is done when the top is a deep golden brown, the edges are pulling away from the sides of the dish, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7 — Rest and Serve

Remove the dish from the oven and let the corn pudding rest for 10-15 minutes before serving. This resting period allows it to set perfectly, making it easier to scoop. In my tests, this step is essential for achieving the ideal creamy-yet-structured texture.

Ruths Chris Corn Pudding Recipe step by step

Nutritional Information

Calories	~320 kcal
Protein	6 g
Carbohydrates	38 g
Fat	17 g
Fiber	2 g
Sodium	~580 mg

Note: Estimates are per serving (1/12th of the dish) based on typical ingredients. Values may vary with specific brands or modifications. This corn pudding is a good source of energy and provides a moderate amount of protein.

Healthier Alternatives

Greek Yogurt for Sour Cream — Use full-fat plain Greek yogurt to boost protein by about 30% while maintaining creaminess with a slight tang.
Reduced-Sodium Corn — Opt for no-salt-added canned corn to cut the sodium content by nearly half, crucial for a low-sodium version of this recipe.
Whole-Grain Corn Muffin Mix — Choose a mix made with whole-grain cornmeal to increase the fiber content for better digestion.
Avocado Oil or Olive Oil for Butter — Substitute half the melted butter with a heart-healthy oil to reduce saturated fat without sacrificing moisture.
Monk Fruit Sweetener for Sugar — Replace granulated sugar with an equal amount of monk fruit blend for a lower-carb, zero-glycemic index option.
Add Chopped Veggies — Fold in 1/2 cup of finely diced red bell pepper or jalapeño for added vitamins, fiber, and a flavor kick.

Serving Suggestions

The ultimate holiday side: Serve this creamy corn pudding alongside roasted turkey, honey-glazed ham, or prime rib.
Weeknight upgrade: Pair a scoop with simple grilled chicken or pan-seared pork chops for a comforting, complete meal.
Brunch star: Serve it warm next to scrambled eggs and crispy bacon for a decadent Southern-inspired brunch.
Texture contrast: Top individual servings with a sprinkle of crispy fried onions or crumbled bacon just before serving.
Beverage pairing: The sweet-savory notes pair beautifully with an off-dry Riesling, iced tea, or sparkling apple cider.
Plating tip: For a restaurant-style presentation, use an ice cream scoop to create neat, rounded portions on the plate.

This dish is incredibly versatile. In my tests, it transitions seamlessly from a summer barbecue potluck to the centerpiece of a Thanksgiving spread, making it a true year-round favorite.

Common Mistakes to Avoid

Mistake: Adding hot melted butter directly to the eggs. Fix: Let the butter cool for 5 minutes to prevent it from cooking the eggs and creating a grainy texture.
Mistake: Overmixing the batter after adding the corn muffin mix. Fix: Fold gently just until combined; overmixing develops gluten, leading to a tough, dense pudding instead of a light one.
Mistake: Using a baking dish that’s too small. Fix: Always use a 9×13 inch dish. A smaller dish causes overcrowding, which prevents proper heat circulation and results in a soggy center.
Mistake: Skipping the resting time after baking. Fix: Let it rest for 10-15 minutes. This allows the structure to set, making it creamy yet sliceable, as I confirmed in my recipe tests.
Mistake: Not draining the whole kernel corn. Fix: Drain it thoroughly. Excess liquid can throw off the liquid-to-dry-ingredient ratio, making the final dish watery.
Mistake: Opening the oven door frequently to check doneness. Fix: Use the oven light and wait until the last 10 minutes to check. Frequent opening causes temperature fluctuations that can prevent proper rising and browning.

Storing Tips

Fridge: Cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Store for up to 5 days at or below 40°F.
Freezer: For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating; this preserves over 95% of the texture and flavor.
Reheat: For best results, reheat single servings in the microwave at 50% power in 30-second intervals until warmed through (165°F). For larger portions, cover with foil and reheat in a 325°F oven for 15-20 minutes to restore the creamy texture.

This corn pudding recipe is an excellent make-ahead dish. You can prepare it a day in advance, cover, and refrigerate unbaked, then add 5-10 minutes to the bake time when ready to cook, making holiday meal prep significantly easier.

Conclusion

This easy Ruths Chris Corn Pudding Recipe delivers the restaurant’s signature creamy, sweet-savory indulgence with minimal effort. It’s the perfect make-ahead dish that consistently impresses a crowd. For another simple, crowd-pleasing side, try this Easy, Moist Amish Cornbread Recipe. Give this copycat recipe a try and let me know how it turns out in the comments!

Frequently Asked Questions

How many servings does this Ruths Chris Corn Pudding Recipe make?

This recipe yields about 12 generous servings when baked in a standard 9×13-inch dish. For a larger gathering, you can easily double the ingredients and bake in two separate dishes, rotating them halfway through for even cooking. In my tests, this portion size is perfect for a holiday meal with multiple sides.

Can I use fresh or frozen corn instead of canned corn?

Yes, you can substitute with an equal amount of thawed frozen corn or fresh corn kernels cut from about 4-5 ears. The key is to ensure the corn is well-drained and patted dry to maintain the proper batter consistency. Using fresh corn will give a slightly sweeter, brighter flavor, while frozen corn offers great convenience.

Why did my corn pudding turn out too wet or soupy in the middle?

A soupy center is typically caused by underbaking or an inaccurate oven temperature. Unlike a cake, corn pudding needs sufficient time for the eggs and starch to fully set. Use an oven thermometer to verify your oven is at 350°F and bake until the center reaches 200°F on an instant-read thermometer, which guarantees it’s cooked through.