Making the perfect Andouille Corn Pudding should only take approximately 1 hr 30 min . Below are the ingredients and directions for you to easily follow. The Andouille Corn Pudding recipe can feed your family for 1 half sheet pan.
There are many different ways to make this Andouille Corn Pudding recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Bakeware items below that might be necessary for this Andouille Corn Pudding recipe.
Andouille Corn Pudding Popular Ingredients
- 1/2 cup olive oil
- 2 cups andouille sausage, diced 1/2-inch
- 1 cup onions, minced
- 1/2 cup celery, minced
- 2 tablespoon garlic, minced
- 1 cup frozen corn, thawed
- 1 tablespoon salt
- 2 tablespoons LA spice
- 6 eggs
- 1 quart heavy cream
- 16 cups jalapeno cornbread, 1-inch cubes
Steps for making Andouille Corn Pudding
- 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.
Popular Categories for this Recipe
- American – American(s) may refer to:
- Southern Recipes
- Pudding Recipes
- Grain Recipes
- Jalapeno Recipes
- Dairy Recipes
- Rice Recipes
- Celery – Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking. Celery is also used as a spice and its extracts have been used in herbal medicine.
- Corn Recipes
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
You might need the following Bakeware
In this section we’ve listed Bakeware items that might be helpful to make this Andouille Corn Pudding recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
