Ruths Chris Corn Pudding Recipe Easy
Introduction
The iconic Ruths Chris Corn Pudding Recipe is a beloved side dish known for its irresistible creamy texture and sweet-savory flavor. After multiple tests in my own kitchen, I can confirm this copycat version delivers the same comforting, custard-like consistency that makes it a standout. It’s the perfect make-ahead dish for holidays or a luxurious complement to a simple weeknight meal.
Ingredients
This recipe’s magic lies in its simple, high-quality ingredients. Using full-fat sour cream and real butter is key for achieving the signature rich and creamy corn pudding texture you expect.
- 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 | 50-55 minutes |
| Total Time | About 1 hour 5 minutes |
Context: This recipe is about 30% faster than many from-scratch corn pudding recipes because it uses a convenient corn muffin mix as the base. It’s a fantastic make-ahead option—you can assemble it the night before and simply bake it when needed.
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 prevents sticking and ensures easy serving later.
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 well-blended. (Pro tip: Whisking the eggs first before adding other wet ingredients helps create a more uniform custard base).
Step 3 — Add the Corn
Stir in both the drained whole kernel corn and the can of creamed corn until evenly distributed throughout the wet mixture. The creamed corn is essential for the signature creamy texture of this Ruths Chris corn pudding.
Step 4 — Incorporate the Dry Mix
Sprinkle the entire box of corn muffin mix over the corn and wet ingredients. Gently fold everything together with a spatula just until no dry streaks of mix remain. Avoid overmixing, which can lead to a dense pudding.
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 without curdling.
Step 6 — Check for Doneness
Bake for 50 to 55 minutes. The pudding is done when the edges are golden brown and the center is set, with only a slight, gentle jiggle when you shake the pan. 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 on a wire rack for at least 10-15 minutes before serving. This resting period allows the custard to finish setting, making it easier to slice and improving the overall texture. It’s best served warm.
Nutritional Information
| Calories | ~320 |
| Protein | 6g |
| Carbohydrates | 38g |
| Fat | 17g |
| Fiber | 2g |
| Sodium | ~580mg |
This corn pudding recipe is a good source of energy and provides a moderate amount of protein from the eggs and dairy. The sodium level is typical for a savory side dish. Note: Estimates are based on typical ingredients and a serving size of 1/12th of the dish. Values may vary with specific brands.
Healthier Alternatives
- Greek Yogurt for Sour Cream — Use full-fat plain Greek yogurt to boost protein and reduce overall fat while maintaining creaminess.
- Reduced-Sodium Corn — Opt for no-salt-added canned corn and creamed corn to significantly lower the sodium content of your pudding.
- Whole-Grain Cornbread Mix — Swap the standard corn muffin mix for a whole-grain variety to add fiber and nutrients.
- Reduced Sugar — Cut the added sugar by half or use a natural alternative like honey; the corn provides plenty of natural sweetness.
- Dairy-Free Butter & Sour Cream — Use plant-based alternatives to create a vegan-friendly version of this classic side dish.
- Add Vegetables — Fold in finely diced bell peppers or jalapeños for extra vitamins, fiber, and a flavor kick.
Serving Suggestions
- Pair this creamy corn pudding with a simple roasted chicken or a juicy steak for a classic, comforting meal.
- It’s the perfect make-ahead side dish for Thanksgiving or Christmas, complementing turkey, ham, and green bean casserole.
- For a summer BBQ, serve it alongside grilled ribs, coleslaw, and baked beans.
- Top individual servings with a sprinkle of sharp cheddar cheese and fresh chives for a gourmet touch.
- Balance its richness with a bright, acidic side like a simple arugula salad with a lemon vinaigrette.
- Serve it as a hearty brunch item next to scrambled eggs and crispy bacon.
- A lightly oaked Chardonnay or a crisp hard cider pairs beautifully with the sweet and savory flavors.
This versatile dish transitions seamlessly from a holiday centerpiece to a cozy weeknight side. It also holds up well for meal prep, making weekday dinners effortless.
Common Mistakes to Avoid
- Mistake: Overmixing the batter after adding the corn muffin mix. Fix: Gently fold just until combined to avoid a tough, dense texture instead of a light custard.
- Mistake: Using cold ingredients straight from the fridge. Fix: Let eggs and sour cream sit at room temperature for 20-30 minutes to ensure a smooth, even bake.
- Mistake: Not draining the whole kernel corn. Fix: Always drain it thoroughly; excess liquid can make the pudding soggy and prevent proper setting.
- Mistake: Opening the oven door frequently during baking. Fix: Resist the urge! This causes temperature fluctuations that can prevent the custard from setting properly.
- Mistake: Undercooking or overcooking. Fix: Bake until the center is just set with a slight jiggle. Overbaking leads to a dry, rubbery texture.
- Mistake: Skipping the rest time after baking. Fix: Let it rest for at least 10 minutes so the residual heat finishes cooking the center, making it sliceable.
- Mistake: Using a different size baking dish. Fix: Stick to a 9×13-inch dish; a smaller dish will cause undercooked centers, while a larger one will dry out the edges.
Storing Tips
- Fridge: Cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Store for up to 4 days. In my tests, the texture holds up remarkably well for 3 days.
- Freezer: For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: For best results, reheat single servings in the microwave at 50% power in 30-second intervals until warmed through. For larger portions, cover with foil and reheat in a 300°F oven for 15-20 minutes, or until the internal temperature reaches 165°F as recommended by food safety guidelines.
This Ruths Chris corn pudding copycat is an excellent candidate for meal prep. You can assemble the entire dish the night before, cover, and refrigerate it, then simply bake it the next day—just add 5-10 minutes to the baking time.
Conclusion
This easy copycat Ruths Chris Corn Pudding Recipe delivers the restaurant’s signature creamy, comforting side dish with minimal effort. It’s the perfect make-ahead solution for busy holidays or a special weeknight treat. Try this recipe and let me know how it turns out in the comments! For another classic side, check out our Ruths Chris Corn Pudding Recipe Easy.
Frequently Asked Questions
Can I make Ruths Chris corn pudding ahead of time?
Yes, you can prepare this corn pudding up to 24 hours in advance. According to food safety best practices, assemble the batter, pour it into the greased dish, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes before placing it in the preheated oven, adding 5-10 minutes to the bake time.
What can I use if I don’t have corn muffin mix?
You can substitute with 1 cup of fine cornmeal, 1/2 cup of all-purpose flour, 1 tablespoon of sugar, and 1 1/2 teaspoons of baking powder. This homemade blend mimics the structure the mix provides. In my tests, this substitution works well but may yield a slightly denser, more rustic texture than the original recipe.
Why is my corn pudding too runny or not setting?
A runny pudding is typically caused by underbaking or excess moisture. Ensure you bake until the center is set with only a slight jiggle, and always drain the canned corn thoroughly. Unlike a cake, this custard-based dish continues to set as it cools, so allow it to rest for the full 15 minutes as directed in the steps before serving.
Print
Ruths Chris Corn Pudding Recipe
Ingredients
- 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
Instructions
- Preheat oven to 350°F degrees.
- Grease baking dish with butter thoroughly.
- Combine whole kernel corn and creamed corn.
- Add corn muffin mix to corn mixture.
- Beat eggs in separate bowl until fluffy.
- Mix sour cream with melted butter completely.
- Add sugar and salt to mixture.
- Combine all ingredients until just mixed together.
- Pour batter into prepared baking dish evenly.
- Bake for 45-50 minutes until golden brown.
- Test doneness with toothpick in center.
- Cool for 10 minutes before serving warm.
