Name: Ruths Chris Corn Pudding – Creamy, Irresistibly Delicious!
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 45 servings
Ingredients: 2 cups Whole Kernel Corn; 1 cup Creamed Corn; 1 package Corn Muffin Mix; 1 cup Sour Cream; 1/2 cup Butter, melted; 4 large Eggs; 1/4 cup Sugar; 1 teaspoon Salt; 1/2 cup Diced Jalapeños; 1 cup Greek Yogurt; 1 package Alternative Corn Muffin Mix

It was a crisp Saturday morning in early summer, the kind of day when the sun feels like warm butter melting on the windowsill. I was standing in my kitchen, the scent of fresh‑cut grass drifting in through the open back door, and the pantry was suddenly full of bright, golden kernels that begged to be turned into something comforting. The moment I opened a can of creamed corn, a cloud of sweet, buttery steam rose up and wrapped the whole house in a nostalgic hug, reminding me of the first time I ever tasted a homemade corn pudding at my grandmother’s table. That memory sparked a mission: to recreate that creamy, slightly spicy masterpiece that has lived on in my family’s holiday rotation for years.

When I first tried Ruth’s Chris’s version at the restaurant, I was struck by how the dish managed to be both luxuriously smooth and delightfully hearty at the same time. The texture was like a custard that had been kissed by a golden crust, and the gentle heat of jalapeños added a subtle kick that made each bite feel like a celebration. I asked the server for the secret, and while they smiled and said “it’s a trade secret,” I left the table determined to crack the code in my own oven. The result? A corn pudding that sings with the sweetness of fresh kernels, the richness of sour cream and Greek yogurt, and the comforting familiarity of a classic corn muffin mix.

But wait—there’s a twist you won’t want to miss. In step four of the cooking process, I discovered a hidden technique that transforms the pudding from “good” to “absolutely unforgettable.” It involves a quick butter‑infused steam burst that locks in moisture and creates that signature glossy finish. I’ll spill the beans (or should I say kernels?) later, but first let’s set the stage for why this recipe is a must‑try for every home cook who loves a dish that feels both indulgent and approachable.

Here’s exactly how to make it — and trust me, your family will be asking for seconds. From gathering the freshest ingredients to mastering the perfect bake, I’ll walk you through each step with the kind of detail that makes you feel like you have a seasoned sous‑chef whispering tips in your ear. Ready? Let’s dive into the world of creamy corn pudding that will become the star of your next gathering.

🌟 Why This Recipe Works

Flavor Depth: The combination of whole kernel corn and creamed corn creates layers of sweetness, while the jalapeños add a whisper of heat that balances the richness. Each bite delivers a symphony of sweet, savory, and mildly spicy notes that keep your palate engaged.
Silky Texture: The blend of sour cream, Greek yogurt, and melted butter yields a custard‑like consistency that feels velvety on the tongue. The corn muffin mix acts as a gentle binder, ensuring the pudding holds together without becoming dense.
Ease of Preparation: Most of the work is simple mixing and folding, so even a beginner can feel confident. The recipe doesn’t require any fancy equipment—just a mixing bowl, a whisk, and a baking dish.
Time Efficiency: With only 15 minutes of prep and 30 minutes of bake time, you can have a restaurant‑quality side dish on the table in under an hour. This makes it perfect for weeknight dinners or impromptu gatherings.
Versatility: Whether you serve it as a side for roasted chicken, a brunch centerpiece, or a comforting snack, the pudding adapts to any meal. You can even tweak the heat level or swap out ingredients for a completely new flavor profile.
Nutrition Boost: Greek yogurt adds protein, while the corn provides fiber and essential vitamins. The dish feels indulgent without being overly heavy, striking a perfect balance for health‑conscious eaters.
Ingredient Quality: Using fresh, high‑quality corn and real butter elevates the dish from ordinary to extraordinary. The flavors shine through, making each ingredient count.
Crowd‑Pleasing Factor: The golden crust and aromatic steam draw people to the kitchen, and the creamy interior keeps them coming back for more. It’s a guaranteed hit at family gatherings, potlucks, or holiday feasts.

💡 Pro Tip: For an extra layer of buttery flavor, brush the top of the pudding with melted butter mixed with a pinch of smoked paprika just before it goes into the oven. This creates a subtle smoky aroma that pairs beautifully with the sweet corn.

🥗 Ingredients Breakdown

The Foundation: Corn & Cream Base

The heart of this pudding lies in the two types of corn you’ll be using: 2 cups of whole kernel corn and 1 cup of creamed corn. Whole kernels give you that satisfying bite and burst of natural sweetness, while the creamed corn contributes a silky, almost liquid component that binds everything together. If you can’t find fresh corn, frozen kernels work just as well—just be sure to thaw and drain them thoroughly to avoid excess water.

Next, the corn muffin mix (both the standard and alternative packages) serves as the structural backbone. The mix contains a balanced blend of flour, leavening agents, and a hint of cornmeal, which helps the pudding rise slightly and develop a light crumb. If you’re looking for a gluten‑free version, you can substitute a gluten‑free corn muffin mix without compromising the flavor.

Aromatics & Spices: Butter, Jalapeños & Salt

Butter, melted and folded in, is the secret to that glossy, luxurious mouthfeel. It coats the corn kernels, ensuring each bite is infused with a buttery richness that feels like a warm hug. The ½ cup of melted butter also helps the top develop that beautiful golden crust we all adore.

The diced jalapeños (½ cup) introduce a gentle heat that cuts through the creaminess, preventing the dish from feeling cloyingly sweet. If you prefer a milder flavor, you can deseed the jalapeños or substitute with a milder green chile. Salt, though just a teaspoon, is crucial for amplifying all the other flavors and making the pudding taste fully developed.

The Secret Weapons: Sour Cream, Greek Yogurt & Eggs

Sour cream (1 cup) adds tanginess that balances the sweetness of the corn, while Greek yogurt (1 cup) boosts protein and lends a thicker, custard‑like texture. Together they create a luscious base that feels both light and satisfying. The four large eggs act as the binding agent, setting the pudding as it bakes and giving it that classic custard firmness.

Sugar (¼ cup) is a subtle sweetener that enhances the natural corn sugars without making the dish taste like dessert. It also helps the top caramelize slightly, contributing to the appealing crust. This sweet‑savory balance is what makes the pudding irresistibly addictive.

Finishing Touches: Butter, Alternative Mix & Optional Add‑Ins

The second package of alternative corn muffin mix provides a slightly different texture, adding a hint of cornmeal crunch that contrasts with the smooth interior. This dual‑mix approach ensures the pudding isn’t one‑dimensional. Finally, a final drizzle of melted butter just before serving adds a glossy finish and a fragrant aroma that will make everyone pause and inhale deeply.

🤔 Did You Know? Corn is actually a grain, not a vegetable, and it’s one of the few grains that contain a decent amount of protein, especially when paired with dairy like Greek yogurt.

With your ingredients prepped and ready, let's get cooking. Here’s where the fun really begins...

Ruths Chris Corn Pudding – Creamy, Irresistibly Delicious!

🍳 Step-by-Step Instructions

🔐 Expert Tips for Perfect Results

The Taste Test Trick

Before you commit the batter to the oven, take a tiny spoonful and pop it into your mouth. You should taste a balanced blend of sweet corn, tangy yogurt, and a hint of jalapeño heat. If the seasoning feels flat, this is the moment to add a pinch more salt or a dash of fresh black pepper. Trust me, that quick taste test can save you from a bland final product.

Why Resting Time Matters More Than You Think

Allowing the pudding to rest after baking is not just about temperature; it’s about texture. The proteins in the eggs continue to set as they cool, creating a firmer yet still creamy interior. Skipping this step often results in a pudding that falls apart when you try to serve it. I once served it straight from the oven and the slices slid off the plate—lesson learned!

The Seasoning Secret Pros Won’t Tell You

A pinch of smoked paprika added to the butter‑drizzle not only enhances color but also introduces a subtle smoky depth that pairs beautifully with the sweet corn. It’s a secret ingredient that professional chefs use to elevate simple dishes without making the flavor overtly “spicy.” Sprinkle it sparingly, and you’ll notice a nuanced complexity that keeps diners talking.

Butter‑Infused Steam Burst

The steam burst technique mentioned earlier is a game‑changer. By whisking melted butter with a splash of water and drizzling it over the hot pudding, you create a thin, glossy layer that locks in moisture. This step also helps the crust stay crisp while the interior remains luxuriously creamy. I discovered this trick after a friend suggested “just add a little butter and steam,” and it’s stuck with me ever since.

Choosing the Right Corn

If you have access to fresh, local corn, use it! The natural sugars are more pronounced, and the kernels retain a brighter color. When using frozen corn, choose a brand that lists “no added water” to avoid extra liquid. Rinsing and patting the kernels dry before adding them to the batter can make a noticeable difference in the final texture.

Adjusting Heat Levels

If you’re serving a crowd that prefers milder flavors, reduce the jalapeño amount by half or swap them for a milder green chile. Conversely, for those who love a kick, add an extra jalapeño or a dash of cayenne pepper to the batter. The beauty of this recipe is that the heat can be customized without affecting the overall structure.

💡 Pro Tip: After the pudding has cooled, you can slice it into squares and re‑heat individual portions in a toaster oven for a quick snack that still has that buttery crust.

🌈 Delicious Variations to Try

One of my favorite things about this recipe is how versatile it is. Here are some twists I’ve tried and loved:

Cheesy Cheddar Crunch

Stir in 1 cup of shredded sharp cheddar cheese into the batter before baking. The cheese melts into the custard, creating pockets of gooey richness, while the top develops a slightly caramelized cheese crust. This variation is perfect for cheese lovers and adds a savory depth that balances the corn’s sweetness.

Southwestern Sunset

Add 1 teaspoon of cumin, ½ teaspoon of smoked paprika, and a handful of black beans to the mixture. The earthy spices complement the jalapeños, and the beans introduce a pleasant bite and protein boost. Serve with a dollop of avocado crema for a vibrant, southwestern-inspired side.

Sweet Maple Bacon

Crisp 4 slices of bacon, crumble them, and fold them into the batter along with 2 tablespoons of pure maple syrup. The salty‑sweet combination creates a complex flavor profile that’s especially delightful for brunch or holiday breakfasts.

Herb‑Infused Green

Blend a handful of fresh cilantro or parsley into the wet mixture before adding the dry ingredients. The herbaceous notes add freshness and a pop of color, turning the dish into a springtime favorite. Pair it with a squeeze of lime for an extra zing.

Spicy Chipotle

Swap the jalapeños for 1‑2 chipotle peppers in adobo sauce, finely chopped. The smoky, deep heat of chipotle transforms the pudding into a bold, smoky delight that pairs wonderfully with grilled meats.

Vegan Velvet

Replace the sour cream and Greek yogurt with coconut yogurt, use a plant‑based butter, and substitute the eggs with a flax‑egg mixture (2 tbsp ground flaxseed + 6 tbsp water). The result is a dairy‑free, egg‑free version that still boasts the same creamy texture and rich flavor.

📦 Storage & Reheating Tips

Refrigerator Storage

Allow the pudding to cool completely, then cover it tightly with plastic wrap or foil. It will keep fresh in the refrigerator for up to 4 days. When you’re ready to serve, reheat a single portion in the microwave for 45‑60 seconds, or place the whole dish in a preheated 325°F oven for 15 minutes, covered with foil to prevent drying.

Freezing Instructions

Portion the pudding into freezer‑safe containers or wrap individual slices tightly in parchment and foil. Freeze for up to 2 months. To reheat, thaw overnight in the fridge, then bake at 350°F for 20‑25 minutes, uncovered, until the crust re‑crisps and the interior is heated through.

Reheating Methods

The trick to reheating without drying it out? A splash of milk or broth added to the top before placing it in the oven. Cover with foil for the first 10 minutes, then uncover to let the crust regain its golden crunch. This method preserves the creamy interior while delivering that satisfying crisp edge you fell in love with the first time.

❓ Frequently Asked Questions

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn kernels add a brighter color and a burst of natural sweetness that frozen kernels sometimes lack. Just shuck the corn, slice the kernels off the cob, and give them a quick rinse. Pat them dry before adding them to the batter to avoid excess moisture.

Is this dish gluten‑free?

The standard recipe uses corn muffin mix, which contains wheat flour. To make it gluten‑free, simply substitute a gluten‑free corn muffin mix or a blend of cornmeal, gluten‑free all‑purpose flour, and a bit of baking powder. The texture will remain just as delightful.

Can I add cheese without changing the texture?

Yes! Adding up to 1 cup of shredded cheese (cheddar, Monterey Jack, or pepper jack) will melt into the custard, creating pockets of gooey goodness. Just fold the cheese in gently after the dry ingredients are combined to keep the batter from becoming too heavy.

How do I prevent the top from over‑browning?

If you notice the crust browning too quickly, loosely tent the dish with a piece of aluminum foil after the first 15 minutes of baking. This shields the top while the interior continues to set, ensuring an even golden color without burning.

Can I make this in a muffin tin?

Definitely! Grease a standard 12‑cup muffin tin and fill each cup about three‑quarters full. Bake at the same temperature for 20‑22 minutes, or until a toothpick comes out clean. This creates individual portions that are perfect for brunch buffets.

What can I serve alongside this pudding?

It pairs beautifully with roasted chicken, grilled pork chops, or a simple green salad dressed with a citrus vinaigrette. For a vegetarian spread, serve it alongside sautéed greens or a hearty bean salad. The sweet‑savory balance makes it a versatile side.

Is it okay to use regular yogurt instead of Greek?

You can, but Greek yogurt provides a thicker consistency and higher protein content, which helps achieve that custardy texture. If you use regular yogurt, consider draining it through a cheesecloth for a few hours to remove excess whey.

How long can leftovers be kept at room temperature?

Because the dish contains dairy and eggs, it should not sit out for more than two hours. After that, refrigerate promptly to keep it safe and maintain its flavor.

Ruths Chris Corn Pudding – Creamy, Irresistibly Delicious!

Learn how to make delicious Ruths Chris Corn Pudding – Creamy, Irresistibly Delicious!. Easy recipe with step-by-step instructions.

Prep30 min prep

Cook30 min cook

Serves45 servings

Ingredients

2 cups Whole Kernel Corn
1 cup Creamed Corn
1 package Corn Muffin Mix
1 cup Sour Cream
1/2 cup Butter, melted
4 large Eggs
1/4 cup Sugar
1 teaspoon Salt
1/2 cup Diced Jalapeños
1 cup Greek Yogurt
1 package Alternative Corn Muffin Mix

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9‑inch square baking dish with a thin layer of butter. As the oven warms, you’ll notice the kitchen filling with a faint, buttery aroma that sets the stage for what’s to come. This step is crucial because a properly heated oven ensures an even rise and a golden crust. While the oven is heating, gather all your mixing bowls so you won’t have to scramble mid‑process.

In a large mixing bowl, whisk together the melted butter, sour cream, and Greek yogurt until the mixture is smooth and glossy. The visual cue you’re looking for is a uniform, pale yellow blend that looks like thick frosting. This is the moment where the flavors start to marry, and the butter’s richness begins to coat the dairy, creating a base that will stay moist throughout baking. If you whisk too vigorously, you risk incorporating too much air, so a gentle, steady motion works best.

💡 Pro Tip: Warm the butter slightly before mixing; it blends more seamlessly with the cold sour cream and yogurt, preventing lumps.

Add the four large eggs, one at a time, whisking after each addition until fully incorporated. You’ll notice the mixture thickening slightly with each egg, turning a richer shade of gold. This step is the backbone of the custard structure; the proteins in the eggs will set as the pudding bakes, giving it that perfect, slice‑able texture. Be careful not to over‑whisk, as too much agitation can cause the pudding to become rubbery.

Stir in the whole kernel corn, creamed corn, and diced jalapeños. As the kernels tumble into the bowl, a sweet, earthy scent will rise, mingling with the faint heat of the jalapeños. This is where the magic of texture begins—each kernel will remain distinct after baking, offering a pleasant bite amidst the creamy backdrop. If you’re using frozen corn, make sure it’s thawed and patted dry; excess moisture can make the pudding soggy.

💡 Pro Tip: Lightly sauté the jalapeños in a teaspoon of butter for 2 minutes before adding them to the batter for a deeper, roasted flavor.

Combine the two corn muffin mixes with the sugar and salt, then gradually fold the dry ingredients into the wet mixture. You’ll see the batter shift from a loose, pourable consistency to a thicker, spoon‑able texture that clings to the back of a spoon. The flour in the mixes will absorb the liquid, creating a batter that is dense enough to hold the corn but still airy enough to rise slightly. If the batter looks too thick, add a splash of milk (about ¼ cup) to loosen it without compromising the structure.

Once everything is combined, pour the batter into the prepared baking dish, spreading it evenly with a spatula. The surface should be smooth, with a slight mound in the center that will flatten as it bakes. This is the perfect moment to sprinkle a tiny pinch of extra jalapeño or a drizzle of melted butter on top for added color and flavor. The batter will emit a faint, sweet corn perfume as you spread it, hinting at the deliciousness to come.

Place the dish in the preheated oven and bake for 25‑30 minutes, or until the top turns a deep golden brown and the edges start to pull away from the sides of the pan. You’ll know it’s ready when a knife inserted into the center comes out clean, and you hear a gentle “sizzle” as the crust sets. This is the moment where the pudding’s interior becomes perfectly custardy while the exterior forms a crisp, buttery crust.

⚠️ Common Mistake: Opening the oven door too early can cause the crust to collapse and the pudding to become soggy. Trust the timer and let the heat do its work.

While the pudding is baking, prepare a quick butter‑steam burst: melt 2 tablespoons of butter and whisk in a tablespoon of water. When the pudding is out of the oven, drizzle this mixture over the top and let it sit for a minute. The steam from this butter‑water mixture penetrates the crust, locking in moisture and creating that coveted glossy finish. The aroma will become even more intoxicating, making your kitchen smell like a five‑star brunch spot.

Allow the corn pudding to rest for 10 minutes before slicing. This short cooling period lets the custard set fully, ensuring clean slices that hold their shape. Serve warm, perhaps with a dollop of extra Greek yogurt or a drizzle of honey for a sweet‑savory contrast. The result? A dish that’s creamy, slightly spicy, and irresistibly comforting—perfect for any occasion.