Fall in Love With Ruth's Chris Corn Pudding Recipe: Perfect Comfort Food

When you think about Ruth's Chris Steak House, the first thing that comes to mind is likely a luxurious, sizzling, and fulfilling meat dish. As the name suggests, the joint is well-known for its meat specialties such as filet, ribeye, seafood tower, spicy shrimp, stuffed chicken, and many more.

While the joint has a wide reputation for cooking meat, they have much more to offer. Serving in over 150 restaurants around the world, Ruth's Chris Steak House is also famous for cocktails, appetizers, and side dishes.

Corn pudding is one of their favorite side dishes. A staple of Southern cuisine, corn pudding is one of the holiday season's specialties. It's also a sought-after side dish for crowded family gatherings. It's delicious, effortless, and relatively inexpensive to make. Corn pudding is perfect for people who want to bring something homemade to the table but don't have advanced culinary skills. This recipe gives you everything you need to make it, and once you get the hang of it, you can up your corn pudding game with our variations and tips.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Ruth's Chris Corn Pudding Recipe
• Comments

Ingredients

• Canned whole kernel corn — 3 cups, drained
• Canned cream-style corn — 1 ½ cups, drained
• Eggs — 4 pcs., large
• Heavy cream — 1 cup
• Cream cheese — ½ cup
• Melted butter — 4 tbsp., divided
• Cornstarch — 4 tbsp.
• Baking powder — ½ tsp.
• Granulated sugar — 2 tbsp.
• Ground black pepper — ½ tsp.
• Ground cayenne pepper — ½ tsp.
• Dried thyme — ½ tsp.
• Salt — 1 ½ tsp.

Instructions

1. Preheat the oven to 375 F. or gas mark 5.

2. Grease the casserole dish with one tablespoon of melted butter using a pastry brush.

3. In a large bowl, crack the eggs and whisk. Add the heavy cream, cream cheese, the rest of the melted butter, cornstarch, baking powder, and sugar. Whisk until you get a homogenous mixture.

4. Add the corn, spices, and salt to the batter and stir with a spoon.

5. Pour the batter into the baking dish.

6. Bake for about 50 minutes until golden brown and set. Remember to check after 40 minutes. To check the doneness, give the dish a jiggle. You can see a little wiggle at the center, but it shouldn’t look like it has fluid under it. If you get that texture, it’s done.

7. Leave the pudding at room temperature for about half an hour before serving.

Substitutions

• Canned kernel corn — You can use the same amount of frozen kernel corn for this recipe. Before adding the corn to the batter, ensure it's completely defrosted and drained.

• Cream cheese — You can use the same amount of shredded cheddar cheese for a thicker consistency.

Variations

• Blend it for a smoother appearance — If you prefer a custard-like texture, you can blend the corn in a food processor. After processing the corn kernels, you can add the pureed corn to the batter in the same order as the original recipe and mix.

• Cheese on top — Add a cup of cheese after 30 minutes of baking for an extra cheesy flavor. You can use cheddar, mozzarella, or for a more robust taste, parmesan. Sprinkling cheese on top will give you a crustier top.

Equipment

• Measuring spoons and cups

• Large mixing bowl

• Hand whisk

• 9x12 casserole dish

• Oven

• Spoon

• Pastry brush

Storage

• You can store Ruth’s Chris corn pudding in the refrigerator for 3-4 days in an airtight container or cover the casserole with plastic wrap.

• You can freeze the leftover corn pudding after cooling it to room temperature in an airtight container. You can reheat the pudding after it's completely defrosted.

Pro Tips

• Corn pudding is generally recognized as a side dish, but it can be transformed into a complete meal. To do that, you can add bacon or pre-cooked shredded chicken breast. If you are going with this tip, place the protein at the bottom of the baking dish and pour the batter over it.