Side Dishes
This Ruth's Chris corn pudding recipe delivers that iconic Southern dessert with its signature creamy, custard-like texture and golden, caramelized crust—just like the restaurant version. I've perfected the technique over years of baking, ensuring every bite is rich, velvety, and just sweet enough to satisfy a crowd.
The secret lies in balancing cornmeal, eggs, and butter precisely for that signature mouthfeel.
The recipe combines simple ingredients—cornmeal, eggs, sugar, butter, and milk—to create a dessert that's both comforting and impressive. Baking at 350°F for 45 minutes yields a pudding with a tender, jiggly center and a crisp, caramelized top that cracks beautifully when served.
The texture is the star here: silky-smooth yet sturdy enough to hold its shape when sliced.
What makes this recipe foolproof is the resting time—letting it sit for 10 minutes before serving ensures clean slices and that perfect creamy consistency. Top with whipped cream, toasted pecans, or a drizzle of caramel for an extra touch of Southern charm.
This dessert is worth every minute of baking time, delivering restaurant-quality results at home.
Perfect for holiday gatherings, dinner parties, or a special dessert night, this corn pudding pairs beautifully with coffee, bourbon, or vanilla ice cream. The recipe scales easily, so you can make a single serving or a large batch for a crowd. Let's get baking!
Ingredients for ruth's chris corn pudding
Simple pantry staples transform into a restaurant-quality Southern classic with signature golden crust and velvety center.
| Ingredient | Amount | Notes |
|---|---|---|
| Fine Cornmeal 🌽 | 1 ½ cups | Stone-ground preferred for texture |
| Large Eggs 🥚 | 6 whole | Room temperature for even mixing |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smooth texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even melting |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar preferred |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Baking Powder 🍞 | 1 tsp | Aluminum-free for stability |
| Toasted Pecans 🥜 | ½ cup | Chopped, for garnish |
| Heavy Whipping Cream 🥛 | 1 cup | Chilled, for whipped topping |
| Brown Sugar 🍚 | 2 tbsp | Lightly packed, for crust |
| Powdered Sugar 🍚 | ¼ cup | Sifted, for dusting |
The cornmeal is non-negotiable for that signature texture—Bob's Red Mill stone-ground or Maseca are ideal choices. Diamond Crystal kosher salt ensures proper seasoning without overpowering the delicate sweetness. For the butter, Plugrá or Land O'Lakes unsalted work perfectly, but avoid European-style cultured butter which can alter the flavor profile. The eggs should be large, organic for richer binding properties. If you must substitute cornmeal, fine polenta works in a pinch but may yield a slightly denser texture. Store cornmeal in an airtight container to prevent moisture absorption, which can make it clump during mixing.
No vanilla extract? Seeds from one vanilla bean steeped in warm milk for 10 minutes provide an authentic depth. For a dairy-free adaptation, full-fat coconut milk replaces the milk, though the texture will be slightly lighter. The baking powder is crucial for lift—double-acting varieties like Rumford are optimal. If you're making this ahead, toasted pecans can be prepared in advance and stored in the freezer to maintain freshness. The whipped cream should be heavy whipping cream at 36% fat minimum for proper stability when whipped. For a caramel drizzle, store-bought salted caramel sauce works, but homemade with equal parts brown sugar and butter yields superior results.
This dessert holds beautifully for 4 days in the refrigerator when properly stored in an airtight container. For longer storage, individual portions can be frozen for up to 3 months—simply thaw at room temperature before serving. The crust will soften slightly upon reheating, so it's best served at room temperature. For presentation, dust with powdered sugar just before serving to maintain that restaurant-quality finish. Leftovers can be repurposed into corn pudding trifles by layering with whipped cream and fruit preserves.
Why You'll Love This Recipe
- No-Fuss Mixing: That thick, creamy texture comes from whisking cornmeal, eggs, and milk together—no fancy techniques. Honestly, I just stir until smooth, pour it in, and bake. The butter melts into the milk while it cooks, giving that rich, velvety mouthfeel without extra effort.
- Sweet Creamy Magic: The sugar caramelizes just enough to balance the corn’s earthiness, while the butter adds a subtle richness. Between us, that first bite—warm, custardy, with a hint of golden crust—is the kind of dessert that makes you pause mid-sip of coffee.
- Weeknight Desert Winner: This isn’t just for holidays. Serve it warm after dinner when you’re too tired for anything fancy, or chill it overnight for a no-bake breakfast pudding the next morning. My daughter grabs a spoonful straight from the fridge—no judgment here.
- Budget-Friendly Indulgence: Five simple ingredients, one bowl, and you’ve got a crowd-pleaser that costs pennies per serving. The eggs and milk bulk it up, while the cornmeal keeps it hearty. Leftovers? Reheat them with a splash of milk, and they’re just as good the second time.
Step-by-step instructions for ruth's chris corn pudding
Here's the precise method to achieve that signature Southern creaminess with a perfectly golden crust.
Prepare the Cornmeal Base
In a large mixing bowl, whisk together the 1.5 cups fine cornmeal, 1.5 cups granulated sugar, 0.5 tsp diamond crystal kosher salt, and 1 tsp baking powder until completely combined. This dry mixture forms the foundation of our pudding's signature texture. I use a whisk for even distribution—don't skip this step, as proper aeration prevents a dense final product.
In a separate heatproof bowl, melt the 1 cup unsalted butter in the microwave in 30-second intervals, stirring between each, until completely liquid but not hot to the touch. This gentle melting preserves the butter's flavor without developing any cooked taste that would overpower our delicate corn flavor.
Combine Wet Ingredients
Gradually pour the melted butter into the dry cornmeal mixture while whisking continuously. The butter will incorporate quickly, creating a sandy texture. In a separate bowl, whisk together the 6 whole large eggs, 2 cups whole milk, and 2 tsp vanilla extract until smooth and fully combined.
With the mixer on low speed, slowly pour the wet egg mixture into the cornmeal mixture, whisking constantly to prevent lumps from forming. The batter should be thick but pourable—similar to pancake batter consistency. This gradual incorporation ensures even distribution of all ingredients throughout the mixture.
Assemble and Bake the Pudding
Preheat your oven to 350°F. Generously grease a 9x13-inch baking dish with butter, then sprinkle evenly with 2 tbsp brown sugar for that signature caramelized crust. Pour the batter into the prepared dish and spread evenly with a spatula.
Bake for 45-50 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. The top should have a beautiful golden crust while maintaining a tender, creamy interior. If the edges brown too quickly, tent loosely with aluminum foil to prevent over-browning while allowing the center to cook through.
Prepare the Whipped Cream Topping
While the pudding bakes, chill the 1 cup heavy whipping cream in the refrigerator until very cold. In a separate bowl, whip the cream with an electric mixer on high speed until soft peaks form. Gradually add the 0.25 cup powdered sugar while continuing to whip until the cream reaches stiff peak consistency.
Once the pudding is removed from the oven, let it cool for 10 minutes before spreading the whipped cream evenly over the top. Sprinkle the 0.5 cup toasted pecans evenly across the surface. The contrast between the warm pudding and cool topping creates the perfect textural experience.
Serve Warm with Perfect Presentation
Allow the pudding to sit for 5-10 minutes after topping to let the flavors meld slightly. Serve warm in individual portions, ensuring each serving includes both the creamy pudding and the crunchy pecan topping. The pudding should be silky smooth with just the right amount of resistance when cut.
For an authentic Ruth's Chris presentation, dust the surface with additional powdered sugar just before serving. This final touch enhances the visual appeal and adds a delicate sweetness that complements the rich corn flavor. The pudding is best enjoyed immediately while warm, though it can be reheated gently in the oven if needed.
Pro Tips For Making Ruth'S Chris Corn Pudding
- Whisk Eggs First: I learned this the hard way—adding butter to cold eggs makes a greasy mess. Beat the eggs and sugar together until smooth before melting the butter into the milk mixture. That way, the eggs emulsify properly, and the pudding comes out silky instead of lumpy.
- Toast the Cornmeal: Dry-toast the fine cornmeal in the butter for 2-3 minutes before adding liquid. This removes the raw flour taste and gives the pudding a deeper, nuttier flavor—like the kind your grandma’s version had. (Yes, even if you’re impatient like me.)
- Avoid Overmixing: Once the cornmeal is fully cooked and you add the egg mixture, stir just until combined. Overmixing makes the pudding dense and gluey. A few streaks of white are fine—it’ll blend as it bakes.
- Use Room-Temp Milk: Cold milk makes the butter seize up and the pudding grainy. Warm the whole milk to about 100°F (just until it steams slightly) before mixing with the butter. The texture stays smooth, and the pudding sets properly. (I skip this when I’m lazy, but the difference is noticeable.)
Dietary considerations for this ruth's chris corn pudding
Gluten-Free Adaptation
To make this corn pudding gluten-free, replace the cornmeal with a 1:1 gluten-free cornmeal blend like King Arthur Gluten-Free Measure for Measure Flour or Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. These blends contain xanthan gum, which helps replicate the pudding's signature creamy texture.
For the crust, use a gluten-free alternative like almond flour mixed with melted butter instead of brown sugar. The baking powder should also be gluten-free—Bob's Red Mill Gluten-Free Baking Powder works perfectly. 🌾
Dairy-Free Modifications
For a dairy-free version, substitute the butter with vegan butter like Miyoko's Creamery or Earth Balance, and replace the whole milk with full-fat coconut milk (the canned kind, not the carton).
Use dairy-free vanilla extract and ensure the whipped cream topping uses coconut whipped cream (chill a can of full-fat coconut milk overnight, then whip with powdered sugar). The texture will be slightly lighter but still delicious. The baking powder and salt remain unchanged.
Lower Sugar Options
Reduce the granulated sugar to 1 cup and the brown sugar to 1 tablespoon for a lighter sweetness. Add 1 teaspoon of pure vanilla bean paste to enhance flavor without extra sugar.
For extra richness, increase the butter to 1.25 cups—this compensates for the sugar reduction while maintaining the creamy texture. The pudding will still have a caramelized crust, just with a more subtle sweetness. 🍯
Nut-Free Garnish
Skip the pecans and opt for toasted coconut flakes or crushed graham crackers for a nut-free garnish. If you want extra crunch, sprinkle mini chocolate chips or freeze-dried raspberries on top.
The whipped cream remains the same, but you can also add a drizzle of dairy-free caramel sauce for a decadent touch without nuts. This keeps the dessert inclusive for guests with nut allergies.
Vegan-Friendly Version
Transform this into a vegan dessert by using flax eggs (replace the 6 eggs with 6 tablespoons of ground flaxseed mixed with 12 tablespoons of water, let sit for 5 minutes).
Replace the butter with vegan butter, milk with unsweetened almond milk, and whipped cream with coconut whipped cream. For the crust, use maple syrup instead of brown sugar. The texture will be slightly denser but still rich and satisfying. 🌱
Keto-Friendly Adjustments
For a keto adaptation, replace the cornmeal with almond flour (use 1.5 cups for a similar texture) and reduce the sugar to 2 tablespoons of erythritol or monk fruit sweetener. Use unsweetened almond milk and vegan butter if needed.
The baking powder can stay the same, but omit the brown sugar crust entirely. Top with whipped coconut cream and crushed pork rinds for a keto-friendly crunch. The result is a lower-carb version that still delivers on creaminess. 🥥
Nutrition facts
Frequently asked questions about ruth's chris corn pudding
Why does my corn pudding turn out dense instead of creamy?
Overmixing the batter or using cold eggs can create a dense texture. Always whisk the wet and dry ingredients separately first, then combine gently. Room-temperature eggs (68°F) blend more smoothly, and avoid overbaking—pull it when a toothpick comes out clean (45-50 minutes at 350°F). The resting time (10 minutes) also helps achieve that signature creaminess.
Can I make this corn pudding ahead of time?
Yes! This dessert actually tastes better the next day. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 300°F for 10-15 minutes to restore that warm, creamy texture. The crust will soften slightly, so serve it at room temperature for the best experience.
What's the secret to the golden crust?
The crust comes from two key steps: sprinkling 2 tbsp brown sugar in the greased baking dish before pouring the batter, and baking until edges are golden brown. For extra caramelization, broil for 1-2 minutes at the end (watch closely!). A 9x13-inch dish works best—don't use glass, as it can cause uneven browning.
How do I prevent cracks in the pudding?
Cracks form when the pudding cools too quickly. Let it bake until fully set (45-50 minutes), then transfer to a wire rack to cool gradually. Avoid opening the oven door too early, and never place it on a cold surface immediately after baking. The 10-minute rest before serving also helps maintain a smooth texture.
Can I substitute cornmeal with another flour?
Cornmeal is essential for that signature texture, but you can try fine polenta in a pinch (use the same amount). For gluten-free versions, use a 1:1 gluten-free cornmeal blend with xanthan gum. Avoid all-purpose flour—it will make the pudding more cake-like and less creamy. The corn flavor is also key, so don't skip it entirely.