Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.

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Texas Cornbread




TEXAS CORNBREAD

Serves: 12

1 1/2 cups self-rising cornmeal
4 eggs, beaten
3/4 teaspoon salt
1 cup chopped green bell pepper
1 cup (4 oz.) grated Cheddar cheese
1 cup chopped onion
3 tablespoons sugar
1 teaspoon baking powder
1 cup sour cream
1 (17 oz.) can cream style corn
1/2 cup vegetable oil


Preheat oven to 450 degrees. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl, mix together all ingredients.

Pour mixture into prepared baking dish and bake 20 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and cut into serving-sized squares.

Notes:  If self-rising cornmeal is not available, use a mixture of 3/4 cup flour, 3/4 cup cornmeal, 1 teaspoon salt, and 1 tablespoon baking powder; it will make 1-1/2 cups self-rising cornmeal. The original recipe calls for a stick of butter to be melted and poured evenly over the warm bread before serving. If that sounds good to you, why not give it a try?!


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