This Rocklands’ Texas Corn Pudding recipe is a fan favorite for over two decades! It’s a delicious and easy side dish perfect for summer barbecues and grilling. Made with real ingredients and no high-fructose corn syrup or dyes, this recipe is sure to please everyone at the table. You can even enjoy it at Rocklands served with your pork, ribs, chicken, or brisket order.
Yields: 10 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
- 1 1/4 cups yellow cornmeal
- 5 eggs, well beaten
- 1 tablespoon minced, deseeded jalapeño
- 3/4 cup vegetable oil
- 3/4 teaspoon salt
- ¼ teaspoon ground white pepper
- 1 ½ teaspoon baking powder
- 1 cup minced yellow onion
- 10 ounces grated cheddar cheese
- 7 cups creamed corn (John suggests Bird’s Eye or Green Giant – look for one low in sugar)
Instructions:
- Preheat the oven (preferably convection) to 300 degrees.
- In a large bowl, combine 1 ¼ cups yellow cornmeal; 5 well-beaten eggs; 1 tablespoon minced, deseeded jalapeño; ¾ cup vegetable oil; ¾ teaspoon salt; ¼ teaspoon ground white pepper; 1 ½ teaspoon baking powder; 1 cup minced yellow onion; and 10 ounces grated cheddar cheese. Mix well.
- Add 7 cups 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.
- To achieve a fluffy, souffle-like texture, mix the batter just before you’re going to bake it.
- Enjoy warm
Craving this delicious corn pudding but short on time?
No worries! You can pick some up at your nearest Rocklands location in Alexandria, Arlington, or Washington, DC.
