A lot of barbecue places put cornbread on the menu, but Leonard Botello improvises with a homey, comforting corn pudding, using his grandmother’s recipe. With just a few ingredients, it shines in its simplicity. At Truth BBQ in Houston, Texas, Botello serves his corn pudding with brisket; it stands up to the hearty meat and evens out its richness. But personally speaking, he prefers it with prime rib.
1 cup butter
1⁄8 cup heavy cream
2 3⁄4 (14.5-ounce) cans creamed corn
2 1⁄2 (15.25-ounce) cans whole kernel corn
1 1⁄2 cups sour cream
1 3⁄4 (8.5-ounce) boxes Jiffy Corn Muffin Mix
Preheat oven to 325 degrees. In a large bowl, combine all ingredients and stir well to incorporate. Transfer to a 9×13 casserole dish and bake for 45 minutes.
Recipe ByLeonard Botello of Truth BBQ in Houston, Texas