Recipe courtesy of James O'Donnell
Save Recipe Print
Yield:
1 (2-inch) 1/2 sheet pan

Ingredients

Directions

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Banana Pudding

Recipe courtesy of Trisha Yearwood

Chocolate Pudding

Recipe courtesy of Tyler Florence

Yorkshire Pudding

Recipe courtesy of Tyler Florence

Corned Beef

Recipe courtesy of Alton Brown

Chia Seed Pudding

Recipe courtesy of Giada De Laurentiis

Corn Chowder

Recipe courtesy of Tyler Florence

Rockin' Rice Pudding

Recipe courtesy of Tyler Florence

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Corned Beef Hash

Recipe courtesy of Crown Decorative Products Ltd.

Browse Reviews By Keyword

          Latest Stories