Photograph by Chris Leaman.
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.
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