If you’ve ever had dinner at Ruth’s Chris Steak House, you know their side dishes are just as memorable as the steaks. One of the all-time favorites? That rich, velvety corn pudding—a warm, comforting dish with a slightly sweet custard base and crisp, golden edges.
It walks the perfect line between savory and sweet, making it just as welcome next to a filet mignon as it is on a holiday table.
This Ruth’s Chris-inspired corn pudding recipe captures everything that makes the original so irresistible: the creamy texture, the buttery flavor, and the sweetness that comes from real corn—not just sugar. It’s easy to make, feeds a crowd, and turns even a simple weeknight dinner into something special.
Why You’ll Love This Recipe
This corn pudding is impossibly creamy inside and lightly golden on top—with tender bites of corn throughout.
It’s made with pantry staples like eggs, cream, and butter, and it pairs well with just about everything: roasted chicken, grilled steak, barbecue, even holiday ham.
It also comes together quickly. No mixer needed, just a bowl, a whisk, and a baking dish. You can prep it in under 15 minutes, and it bakes into a gorgeous, puffed-up casserole that’s always a hit.
Whether it’s a family gathering, potluck, or quiet dinner at home, this dish will earn its place on your table.
What You’ll Need
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can cream-style corn
- ½ cup unsalted butter (1 stick), melted
- 2 large eggs
- 1 cup sour cream
- 1 (8.5 oz) box corn muffin mix (like Jiffy)
- 2 tbsp sugar (optional, for sweeter version)
- ½ tsp salt
- ¼ tsp black pepper
- Chopped fresh parsley (optional, for garnish)
Pro Tips
- Don’t skip the cream-style corn—it helps create that custardy, pudding-like texture.
- Use real butter for the best flavor and golden color.
- For crisp edges, bake in a preheated cast iron skillet or metal pan.
- Let it rest for 10–15 minutes after baking—this helps it set up for easier serving.
- Customize the sweetness—taste the batter and adjust sugar before baking.
Tools You’ll Need
- Medium mixing bowl
- Whisk
- Rubber spatula
- 2-quart baking dish (or 8×8-inch square pan)
- Measuring cups and spoons
- Oven mitts and cooling rack
Substitutions and Variations
- No sour cream? Substitute with plain Greek yogurt or ¾ cup heavy cream.
- Want cheesy? Add ½ to 1 cup shredded cheddar or Monterey Jack.
- Gluten-free? Use a gluten-free cornbread mix in place of Jiffy.
- Add a kick with chopped green chiles, jalapeños, or a pinch of cayenne.
- Make it heartier with cooked bacon or caramelized onions stirred in.
Make Ahead Tips
- Make it up to 1 day ahead: Mix and pour into your baking dish, then cover and refrigerate. Bake just before serving.
- Bake and reheat: Fully bake, cool, and refrigerate. Reheat covered at 325°F for 20–25 minutes until warm.
- Freeze it: Let it cool, then freeze tightly wrapped for up to 2 months. Thaw in fridge overnight and reheat gently.
How to Make Ruth’s Chris-Inspired Corn Pudding
Step 1: Preheat and Prep
Preheat oven to 350°F. Lightly grease a 2-quart baking dish or 8×8-inch pan with butter or nonstick spray.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the melted butter, eggs, and sour cream until smooth.
Step 3: Add Corn and Mix
Stir in the drained whole kernel corn, cream-style corn, sugar (if using), salt, and pepper until combined.
Step 4: Add Corn Muffin Mix
Gently fold in the corn muffin mix until fully incorporated, being careful not to overmix.
Step 5: Pour and Bake
Pour the mixture into your prepared baking dish and smooth the top. Bake uncovered for 45–50 minutes, or until golden brown and just set in the center.
Step 6: Rest and Serve
Let cool for 10–15 minutes. Garnish with fresh parsley and serve warm.
Leftovers and Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm individual portions in the microwave or reheat larger servings in the oven at 325°F.
- Freezer: Freeze for up to 2 months in airtight containers. Thaw and reheat before serving.
Recipe FAQs
1. Is this more like cornbread or a casserole?
It’s a soft, custardy casserole—richer and creamier than cornbread, but still has structure.
2. Can I double this recipe?
Yes! Double all ingredients and bake in a 9×13-inch dish for 50–60 minutes.
3. Why use both types of corn?
Whole kernel corn adds texture, while cream-style corn gives that creamy base.
4. Can I add cheese?
Absolutely—stir in ½ to 1 cup of shredded cheese for a richer, more savory version.
Why This Corn Pudding Belongs at Every Table
This Ruth’s Chris-inspired corn pudding is rich, creamy, and full of real corn flavor—just like the iconic steakhouse side you know and love. It’s simple to prepare, easy to customize, and always a crowd-pleaser. From holidays to weeknight dinners, this dish brings warmth and comfort with every bite.
Try it out and leave a comment below—did you make it cheesy, spicy, or classic? I’d love to hear how it turned out and how your family enjoyed it!
