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.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Andouille Corn Pudding

Recipe courtesy of James O'Donnell

Andouille Corn Pudding

Recipe courtesy of James O'Donnell

Andouille Corn Pudding

Recipe courtesy of James O'Donnell

Browse Reviews By Keyword

          Latest Stories