Andouille Corn Pudding Recipe

Name: Andouille Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 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

Servings: persons

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

1
Heat pan, add oil and andouille and render fat.
2
Add onions, celery, garlic, corn and seasonings and sweat vegetables.
3
Remove from heat and let cool.
4
Whisk eggs and cream, add cooled andouille/vegetable mixture.
5
Add diced cornbread to cream mixture allow to soak for 20 minutes.
6
Add mixture to 1/2 sheet hotel pan and cover with foil.
7
Cook pudding for 40 to 50 minutes or until set.
8
Cut into 4-inch by 4-inch squares.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup olive oil, 2 cups andouille sausage, diced 1/2-inch, 1 cup onions, minced, 1/2 cup celery, minced, and more.

Yes, Andouille Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Andouille Corn Pudding

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