Recipe courtesy of James O'Donnell
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Total:
1 hr 30 min
Prep:
40 min
Cook:
50 min
Yield:
1 half 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.

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

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