Ruth’s Chris Corn Pudding | Creamy Steakhouse Side Dish

Love the rich, buttery flavor of Ruth’s Chris Steak House sides? Now you can bring that same luxurious taste home with this Ruth’s Chris Corn Pudding Recipe.

It’s creamy, sweet, and perfectly balanced — tender corn baked into a golden, custard-like pudding that melts in your mouth. A signature side dish that pairs beautifully with steak, roast chicken, or holiday meals.

If you’ve enjoyed our Dump-and-Bake Chicken Alfredo Rice Casserole or Homemade Reuben Bake Recipe, this buttery corn pudding will complete your comfort-food lineup.

Why You’ll Love This Recipe

• Steakhouse Quality at Home: Rich, creamy texture and restaurant-style flavor.
• Simple Ingredients: Just mix and bake — no mixer required.
• Perfect for Holidays: A classic side for Thanksgiving, Christmas, or Sunday dinners.
• Family Favorite: Sweet, buttery, and loved by all ages.
• Make-Ahead Friendly: Prepares beautifully ahead of time.

Ingredients

(Serves 6–8)

Wet Ingredients

• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) cream-style corn
• 1 cup heavy cream
• ½ cup unsalted butter, melted
• 2 large eggs
• 2 Tbsp granulated sugar
• 1 tsp vanilla extract (optional — enhances sweetness)

Dry Ingredients

• ½ cup all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¼ tsp black pepper

Optional Garnish

• 2 Tbsp chopped parsley or chives
• Sprinkle of smoked paprika for color

Instructions

1. Preheat the Oven

1. Preheat oven to 350°F (177°C).
2. Lightly grease an 8×8-inch baking dish or medium casserole dish.

2. Combine Wet Ingredients

1. In a large bowl, whisk together cream, butter, eggs, both corns, sugar, and vanilla.
2. Mix until smooth and well combined.

3. Add Dry Ingredients

1. Add flour, baking powder, salt, and pepper.
2. Stir gently until fully blended — batter will be thick but pourable.

4. Bake

1. Pour mixture into prepared baking dish.
2. Bake uncovered for 45–55 minutes, until golden and set.
3. The center should jiggle slightly but not look runny.

💡 Pro Tip: Place dish on a baking sheet for easier handling and to catch drips.

5. Cool & Serve

1. Let cool for 10 minutes before serving — this allows the pudding to firm up.
2. Garnish with parsley or paprika for presentation.

Serving Suggestions

• Serve alongside steak, ham, roasted turkey, or grilled chicken.
• Perfect with green beans, mashed potatoes, or sweet potato casserole.
• For brunch, pair with bacon and scrambled eggs.

(Then try Pumpkin Better Than Sex Cake for dessert!)

Storage & Reheating

Method	Duration	Tip
Refrigerator	3–4 days	Store covered or in airtight container.
Freezer	2 months	Cool completely; wrap tightly in foil and freezer bag.
Reheat	325°F for 15 minutes	Add a splash of cream before reheating to keep moist.

Flavor Variations

• Savory Twist: Add ½ cup cheddar or pepper jack cheese.
• Spicy Version: Stir in diced jalapeños or chili flakes.
• Sweet Corn Pudding: Add an extra tablespoon of sugar and ¼ tsp nutmeg.
• Holiday Touch: Sprinkle crumbled bacon or fried onions before baking.

FAQs (PAA Section)

How to know when corn pudding is done?

The pudding is done when the edges are golden and the center is set but slightly jiggly. A knife inserted near the center should come out mostly clean, with a little moisture (not liquid).

Can I wear shorts to Ruth’s Chris?

Technically, business casual attire is preferred at Ruth’s Chris. Shorts are generally not recommended for dinner service, though policies vary by location.

How long does corn pudding last in the fridge after?

It keeps for up to 4 days when stored covered in the refrigerator. Reheat gently to maintain its creamy texture.

Why is my corn pudding watery?

Watery corn pudding usually means it was underbaked or contained too much liquid. Make sure to drain the canned corn well and bake until the center is set.

(Source: Taste of Home – Corn Pudding Tips)

Nutrition (per serving)

• Calories: 290
• Fat: 19 g
• Carbs: 28 g
• Protein: 5 g
• Sodium: 410 mg

Expert Tips for Perfect Corn Pudding

• Drain your corn completely to avoid excess liquid.
• Use heavy cream — it creates that signature velvety texture.
• Don’t skip the rest time. Cooling helps the pudding set.
• Whisk eggs well for a smooth, custard-like finish.
• For extra richness: Stir in a tablespoon of sour cream.

Conclusion

This Ruth’s Chris Corn Pudding Recipe delivers everything you love about the steakhouse version — buttery, creamy, and comforting, with that perfect sweet-savory balance.

It’s elegant enough for holidays yet simple enough for weeknights. Bring the taste of Ruth’s Chris to your own kitchen and impress everyone at the table.

From inasrecipes.com, where restaurant classics meet home-baked comfort. 🌽✨

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