We’ve outlined all the ingredients and directions for you to make the perfect Andouille Corn Pudding. This dish qualifies as a Easy level recipe. It should take you about 1 hr 16 min to make this recipe. The Andouille Corn Pudding recipe should make enough food for 1 (2-inch) 1/2 sheet pan.
You can add your own personal twist to this Andouille Corn Pudding recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Andouille Corn Pudding recipe.
Ingredients for Andouille Corn Pudding
- 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
Directions for Andouille Corn Pudding
- Preheat oven to 325 degrees.
- 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.
Bakeware for your recipe
You will find below are bakeware items that could be needed for this Andouille Corn Pudding recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Easy Appetizer
- 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.
- Easy Side Dish Recipes
- Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
- American – American(s) may refer to:
- Southern Recipes
- Pudding Recipes
- Jalapeno Recipes
- Dairy Recipes
- Corn Recipes
