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Recipe Sleuth: Rocklands' Corn Pudding
By
Kate Nerenberg
Photograph by Chris Leaman.
A Maryland corn pudding recipe with Texas kick.
Although outdoor-barbecue season is coming to an end, we couldn’t help obliging the reader who asked for Rocklands’ Texas-corn-pudding recipe. After all, says proprietor John Snedden, the creamy stuff is popular year-round: On Super Bowl Sunday, the company’s four locations collectively mix up about 30 gallons. Snedden says lots of customers requested the pudding when Rocklands opened in 1992, and Stephen MacLeod, the second manager at the Glover Park outpost, offered his family’s recipe. But MacLeod is from Salisbury, Maryland—how did Snedden give it a Texas flair? After testing lots of barbecue—and sides—in Houston and Austin, he decided jalapeños and extra onions would do the trick.
Look for creamed corn that’s low on sugar—Snedden suggests Bird’s Eye or Green Giant—and, to achieve a fluffy, soufflé-like texture, mix the batter just before you’re going to bake it. Here’s another secret: “Put a lot of love in it,” says Snedden. “Did I include that in the recipe?”
Makes 10 servings.
7 cups creamed corn
1¼ cups yellow cornmeal
5 eggs, well beaten
1 tablespoon minced, deseeded jalapeño
¾ cup vegetable oil
¾ teaspoon salt
¼ teaspoon ground white pepper
1½ teaspoons baking powder
1 cup minced yellow onion
10 ounces grated cheddar cheese
Preheat the oven (preferably convection) to 300 degrees.
In a large bowl, combine all the ingredients except the creamed corn and mix well. Add the creamed corn and mix well again. Pour the mixture in a 9-by-13-inch baking dish. Bake for 45 minutes, until pudding is fluffy and golden brown. Have a restaurant recipe you'd like sniffed out? E-mail recipesleuth@washingtonian.com. Related:
Recipe Sleuth: Ceiba's Tomato Gazpacho
Recipe Sleuth: The Majestic's Fennel Salad
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Comments
I’ve been a Rocklands customer since 94. Half the recipe with 2 cans of corn for a more reasonable quanity. I round the amounts to 3 eggs, a little extra corn meal, etc. I don’t have a convection oven, so more like an hour...just giggle it to make sure it’s done, you’re aiming for firm. Do the math for a baking dish that’s half the size/area. John’s is a bit more buttery then this recipe. Guessing it’s not just vegetable oil. Extra onions and a little garlic don’t hurt either....Love it to start, but still tweaking is fun too.
Posted by: Jfp, Nov 21, 2011 12:28:27 AM
This recipe is the best!! But, a few cautions: it takes much longer than 45 minutes and the measurements are weird. Count on at least one hour or more. And, 7 cups doesn’t amount to an equal number of cans of creamed corn and you’re not going to find a 10 oz. packet of grated cheese. Just wanted to note these things since they are minor annoyances when making this dish, but in the end, they are worth it.
Posted by: sks, Apr 17, 2010 01:57:27 PM
Made this pudding last Saturday and it was a hit! One thing to mention ~ if you do use a 9x13 baking dish with this amount, it definitely took more than 45 mins to bake. By the time the middle part of the budding got cooked, it was about 1.5 hours total.
Posted by: Lynn, Sep 30, 2009 07:20:23 AM
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