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.
Highway 61 Roadhouse Restaurant Recipe
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can cream style corn
2 1/4 cups (about 10 ounces) corn muffin mix
1/2 cup vegetable oil
2 eggs, lightly beaten
3/4 cup sour cream
2 1/4 ounces (about 2/3 cup) shredded cheddar cheese
Honey Butter (1 stick softened butter beaten with 1/4 cup honey), for garnish
Preheat oven to 350 degrees. Coat a 9 by 13 inch baking pan with nonstick cooking spray; set aside.
In a large bowl, combine all ingredients; mix well. Pour mixture into prepared pan and bake 40 to 45 minutes or until browned around edges and set in the center. Serve hot with Honey Butter. Makes 8 servings.
Note: At Highway 61 Roadhouse, this corn souffle is served as a side dish. Individual servings are baked in 5 or 6 inch pie pans for 25 minutes.