I dug through some old recipe files, and found this recipe for Rockland’s Texas Corn Pudding through the Washingtonian. Their corn pudding is one of my favorites of their side dishes, so I’m excited about trying my hand at it. Enjoy!
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.
(Note: If not using a conviction oven, your cooking time will probably need to be higher.)