Recipe courtesy of James O'Donnell
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Total:
1 hr 16 min
Prep:
15 min
Inactive:
1 min
Cook:
1 hr
Yield:
1 (2-inch) 1/2 sheet pan
Level:
Easy

Ingredients

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Andouille Corn Pudding

Recipe courtesy of James O'Donnell

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Recipe courtesy of James O'Donnell

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