Andouille Corn Pudding

  0.0 – 0 reviews  • Pudding Recipes
Total: 1 hr 30 min
Prep: 40 min
Cook: 50 min
Yield: 1 half sheet pan
Total: 1 hr 30 min
Prep: 40 min
Cook: 50 min
Yield: 1 half sheet pan

Ingredients

  1. 1/2 cup olive oil
  2. 2 cups andouille sausage, diced 1/2-inch
  3. 1 cup onions, minced
  4. 1/2 cup celery, minced
  5. 2 tablespoon garlic, minced
  6. 1 cup frozen corn, thawed
  7. 1 tablespoon salt
  8. 2 tablespoons LA spice
  9. 6 eggs
  10. 1 quart heavy cream
  11. 16 cups jalapeno cornbread, 1-inch cubes

Instructions

  1. Heat pan, add oil and andouille and render fat. Add onions, celery, garlic, corn and seasonings and sweat vegetables. Remove from heat and let cool. Whisk eggs and cream, add cooled andouille/vegetable mixture. Add diced cornbread to cream mixture allow to soak for 20 minutes. Add mixture to 1/2 sheet hotel pan and cover with foil. Cook pudding for 40 to 50 minutes or until set. Cut into 4-inch by 4-inch squares.

 

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