This past weekend when all of the family was together I was handed a giant accordion file of her recipes to thumb through. For anyone that knows me you know that this is the best gift I could ever get! I sat down and began to read hand written treasures that date back to many moons ago. Because of her Southern roots there are many recipes for southern staples like pecan pie and flaky pie crust but because of her meatasaurus Northern husband there are plenty of hearty beefy dishes like stew and stuffed peppers. I came across the recipe for her peanut butter balls that are legendary in the family that I will hopefully get around to making soon, but when I was in the "Veggie" section I came across a recipe for "Texas Pudding" and I knew that would have to be first on my list. Any time a combination of cheese and rice can be passed as a veggie you can go ahead and sign me up! Now, I did make a slight variation of the recipe from how it is written. I have a strong aversion to green bell peppers, a slight incident when I was younger makes me gag at the thought of them, so I made the adjustment to jalapenos which I feel is more suited to a "Texas" recipe anyway. This recipe is very reminiscent of a hearty Mexican cornbread but is served as a "veggie" instead. I paired this with some yummy black beans and southwestern rubbed chicken breast. I promise to post more treasures soon!
|No idea who took a little taste test bite!|
2 cups cooked long grain rice (I used the quick cook white rice)
1 cup grated sharp cheddar cheese
1 14 oz can cream corn
1/4 cup minced onion
3/4 cup chopped green pepper OR 2 1/2 Tbsp minced pickled jalapenos
1 tsp salt
1/2 tsp garlic powder
3 Tbsp melted butter (one other addition but I had to!)
Combine all of the ingredients into a large bowl. Pour into a greased baking dish with a lid. Bake at 350 degrees covered for 30 minutes, remove the lid and bake an additional 15 minutes. Let it stand 10 minutes before serving.