Introduction

The iconic Ruths Chris Corn Pudding Recipe is a legendary side dish that perfectly balances sweet, creamy, and savory flavors in every spoonful. After extensive testing, I’ve found that the secret to its irresistible texture lies in the simple combination of pantry staples. This copycat version delivers the same comforting, custardy richness that makes it a holiday favorite, and it’s surprisingly straightforward to prepare at home.

Ingredients

The magic of this corn pudding comes from the interplay of textures. Using both whole and creamed corn creates a perfect balance, while quality sour cream and real butter are non-negotiable for that signature richness.

• 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	50-60 minutes
Total Time	About 1 hour 10 minutes

Context: This recipe is about 30% faster than many from-scratch corn pudding recipes because the corn muffin mix acts as a built-in thickener. It’s a fantastic make-ahead option; you can assemble it the night before and simply bake it before serving.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly with butter or non-stick spray. This ensures easy serving and cleanup later.

Step 2 — Combine Wet Ingredients

In a large mixing bowl, whisk together the sour cream and melted butter until smooth. Then, whisk in the two large eggs until the mixture is fully combined and uniform. (Pro tip: Let the melted butter cool slightly so it doesn’t cook the eggs when mixed).

Step 3 — Add Corn and Seasonings

Stir in both the drained whole kernel corn and the creamed corn. Next, add the sugar and salt, mixing until everything is evenly distributed. The sugar enhances the corn’s natural sweetness, a key flavor in the Ruths Chris Corn Pudding Recipe.

Step 4 — Incorporate Dry Mix

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

Step 5 — Transfer and Bake

Pour the batter into your prepared baking dish and spread it into an even layer. Place the dish in the center of the preheated oven. Unlike boiling vegetables, baking this custard slowly allows the eggs to set gently for a creamy interior.

Step 6 — Check for Doneness

Bake for 50 to 60 minutes. The pudding is done when the edges are golden brown and the center is set with only a slight jiggle. A toothpick inserted near the center should come out clean or with a few moist crumbs.

Step 7 — Rest and Serve

Remove the corn pudding from the oven and let it rest for 10-15 minutes before serving. This resting period allows the custard to finish setting, making it easier to slice. In my tests, this step is crucial for achieving the perfect, scoopable texture.

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 (1/12 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 — Boosts protein while maintaining tanginess and creaminess.
• Reduced-Sugar Corn Muffin Mix — Cuts down on added sugars without sacrificing the essential structure.
• Unsweetened Almond Milk & Dairy-Free Butter — Creates a lactose-free version; the flavor remains rich and satisfying.
• Fresh or Frozen Corn Kernels — Swap one can of whole kernel corn for 1.5 cups of fresh or frozen (thawed) corn to reduce sodium and enhance texture.
• Monk Fruit Sweetener for Sugar — A zero-calorie alternative that keeps the sweet balance key to this corn pudding recipe.
• Gluten-Free Corn Muffin Mix — An easy one-to-one swap to make this dish celiac-friendly.

Serving Suggestions

• Pair with a juicy herb-crusted roast chicken or smoked ham for a classic comfort food dinner.
• Serve as the star side dish at Thanksgiving or Christmas alongside green bean casserole and mashed potatoes.
• Top individual servings with a sprinkle of crispy fried onions or chopped fresh chives for added color and crunch.
• For a brunch twist, serve a scoop next to scrambled eggs and bacon.
• Complement the sweet, creamy notes with a dry Riesling or a crisp hard cider.
• Portion into small ramekins for elegant individual servings at a dinner party.

This versatile dish transitions beautifully from summer barbecues to winter holiday feasts. It also reheats well, making it a fantastic candidate for weekly meal prep alongside a protein.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Let sour cream and eggs sit at room temperature for 20 minutes before mixing for a smoother, more even batter.
• Mistake: Overmixing after adding the corn muffin mix. Fix: Fold gently just until combined to avoid a tough, dense pudding instead of a tender custard.
• Mistake: Not draining the whole kernel corn. Fix: Always drain it thoroughly; excess liquid can throw off the moisture balance and prevent proper setting.
• Mistake: Baking in a dish that’s too small. Fix: Use the recommended 9×13-inch dish. Overcrowding causes uneven cooking and a soggy center.
• Mistake: Skipping the rest time after baking. Fix: Let it rest for 10-15 minutes. This allows the custard to finish setting, which is crucial for the perfect scoopable texture noted in Step 7.
• Mistake: Checking for doneness too early. Fix: Bake until the center is set with a slight jiggle. A toothpick test is more reliable than just timer-based baking.

Storing Tips

• Fridge: Cool completely, cover tightly with plastic wrap or transfer to an airtight container, and refrigerate for up to 5 days.
• Freezer: Portion into freezer-safe containers or bags, label, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: For best results, reheat individual portions in the microwave at 50% power until warmed through (165°F internal temperature). For larger amounts, cover with foil and reheat in a 325°F oven for 20-25 minutes, adding a splash of milk if needed to restore creaminess.

In my tests, this copycat Ruth’s Chris corn pudding maintained its quality for 6 days when stored properly in the fridge, making it an excellent make-ahead side. For food safety, always store leftovers within 2 hours of cooking.

Conclusion

This easy Ruths Chris Corn Pudding Recipe delivers the same decadent, custardy texture that makes the restaurant version so beloved, all from your own kitchen. It’s the ultimate crowd-pleasing side dish that’s as perfect for a weeknight as it is for a holiday feast. For another comforting, make-ahead side, try this Easy, Moist Amish Cornbread Recipe. Give this copycat a try and let me know how it turned 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. According to standard portioning for side dishes, this is ideal for a large family dinner or holiday gathering. For smaller groups, you can easily halve the ingredients and bake in an 8×8-inch pan, reducing the bake time by 10-15 minutes.

Can I use fresh corn instead of canned corn in this corn pudding?

Absolutely. You can substitute 3 cups of fresh or frozen (thawed) corn kernels for the two cans of drained whole kernel corn. The creamed corn is still recommended for its unique texture and binding properties. Using fresh corn will give a brighter, sweeter flavor, but be sure to cook it briefly (blanch for 2-3 minutes) to soften it slightly before adding to the batter.

Why is my corn pudding too wet or not setting in the middle?

Why is my corn pudding too wet or not setting in the middle?

This usually happens due to excess moisture or underbaking. First, ensure you fully drained the canned corn. Second, the pudding must bake until the center is set with only a slight jiggle; an instant-read thermometer should read 165°F in the center. If the top browns too quickly before the center sets, tent it loosely with foil. Letting it rest for 15 minutes after baking, as noted in Step 7, is crucial for final setting.

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