Ruth’s Chris Corn Pudding Recipe: Steakhouse-Style Creamy Side Dish

This steakhouse-style side dish brings professional restaurant quality to your home kitchen. The secret lies in a perfect balance of sweet corn, rich cream, and just the right amount of sugar to create that signature creamy texture.

I’ve adapted this recipe to capture the essence of Ruth’s Chris while making it accessible for home cooks. The combination of whole kernel corn and creamed corn creates a dual texture that’s both hearty and smooth.

What emerges from the oven is a golden-brown pudding with a slightly crisp top layer, giving way to an incredibly creamy interior that pairs perfectly with any main course.

Serve warm as a comforting side to steaks, chicken, or holiday meals. This dish always disappears first at my dinner table.

Ingredients for Ruth’s Chris Corn Pudding

Pantry staples and a quick grocery run. Nothing exotic, just good stuff for that steakhouse feel.

The corn is key here—canned works fine, but fresh summer sweet corn (cut from the cob) takes it to the next level. For creamed corn, I stick with Del Monte or Green Giant brands. The heavy cream is non-negotiable (don’t try light cream or milk). Whole Foods has great organic options if you want to splurge. Butter should be unsalted so you control the seasoning.

No heavy cream? Half-and-half plus a splash of milk in a pinch, but the texture won’t be as rich. Out of creamed corn? Blend half the whole kernel corn with a splash of milk. Fresh corn off the cob? Use 3 cups total, blending half for creaminess. The sugar can be reduced slightly if you prefer less sweetness, but don’t skip it entirely—it balances the corn’s natural sweetness.

Leftovers keep 4-5 days in the fridge, but honestly, it never lasts that long. Reheats beautifully—cover with foil to prevent drying. Can be prepped a day ahead and baked just before serving (add 5-10 minutes to bake time).

Step-by-Step Instructions for Steakhouse-Style Corn Pudding

Here’s the simple method I swear by for that ultra-creamy, rich texture you love.

Step 1: Prep the Oven and Mix Wet Ingredients

Preheat your oven to 350°F. This moderate temperature ensures even baking without curdling the eggs or drying out the pudding. In a large mixing bowl, whisk together the 2 whole Large Eggs, 1 cup Heavy Cream, and 0.5 cup Unsalted Butter (melted and cooled) until smooth and fully combined.

I like to add the 1 tsp Vanilla Extract at this stage so its warm, floral notes infuse the entire mixture. The butter should be cooled but still liquid—if it’s too hot, it’ll cook the eggs prematurely, giving you scrambled bits instead of a silky base.

Step 2: Incorporate the Dry Ingredients and Corn

In a separate bowl, whisk together the 0.25 cup All-Purpose Flour, 0.25 cup Granulated Sugar, 1 tsp Baking Powder, 0.5 tsp Salt, and 0.25 tsp Black Pepper. This ensures the leavening agent is evenly distributed so your pudding rises beautifully without dense spots.

Gradually add the dry mixture to the wet ingredients, stirring just until no flour streaks remain. Fold in the 2 cups Whole Kernel Corn and 1 can Creamed Corn (undrained). The creamed corn adds moisture and a velvety texture, while the whole kernels give it that Rustic bite.

Step 3: Bake Until Golden and Set

Pour the batter into a greased 8×8-inch baking dish or similar-sized casserole. The dish should be about ¾ full to allow room for rising. Bake on the middle rack for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Don’t be tempted to overbake. You want the center to have a slight jiggle when you pull it out—it’ll continue to set as it cools. If the top browns too quickly, tent it loosely with foil for the last 10-15 minutes of baking.

Step 4: Rest and Serve Warm

Let the pudding rest for 10-15 minutes before serving. This allows the structure to set fully so it slices neatly instead of falling apart. The texture should be creamy and custard-like, with a tender crumb and a lightly crisp top layer.

Serve it warm, straight from the dish, with a pat of extra butter melting on top if you’re feeling indulgent. This pudding pairs perfectly with steak or roasted meats, but I won’t judge if you enjoy a bowl all on its own. The sweetness is subtle, balanced by the rich cream and buttery corn flavor.

Common Mistakes When Making This Dish

Overmixing the Batter

Stir just until the flour disappears into the wet ingredients. Overmixing develops the gluten in the 0.25 cup All-Purpose Flour, which can make your pudding dense instead of light and creamy. I use a spatula and about 10-12 folds to combine everything. 💡

Using Cold Ingredients

Ensure your 2 Large Eggs and 1 cup Heavy Cream are at room temperature. Cold ingredients can cause the butter to clump, creating a lumpy batter that won’t bake evenly. I take my eggs and cream out 30 minutes before starting.

Skipping the Rest Time

Resist the urge to serve immediately after baking. The pudding needs 10-15 minutes to set fully, or it may collapse when sliced. I use this time to finish cooking my main course, so everything is ready simultaneously.

Overbaking the Pudding

Pull it from the oven when the center has a slight jiggle. Overbaking dries out the custard, turning it rubbery. The internal temperature should reach 185-190°F—use a thermometer if you’re unsure. Tent with foil if the top browns before the center sets.

Wrong Baking Dish

An 8×8-inch baking dish is ideal for even cooking. A dish that’s too large will make the pudding thin and overcooked around the edges. Too small, and it may overflow. I always grease mine well to prevent sticking.

Ignoring Corn Quality

Don’t drain the 1 can Creamed Corn—its liquid adds moisture. For whole kernel corn, use 2 cups drained canned or fresh. Frozen corn works but may release extra water, so thaw and drain it first. 🌽

Frequently Asked Questions