It’s June, and summer means barbeque and grilling season! We’re sharing one of our recipes- Texas Corn Pudding- it’s been a fan favorite for over two decades! All our recipes are clean as we use only real ingredients and no high-fructose corn syrup or dyes. Try making it at home or come on in and we’ll serve it with your pork, ribs, chicken or brisket order!
Makes 10 Servings
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)
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.