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 cajun seasoning (whatever brand you prefer)
6 eggs
1 quart heavy cream
16 cups jalapeno cornbread, 1-inch cubes

Optional:  one 12 ounce block of cheese grated.  I like Kraft extra sharp cheddar.

Heat pan, add oil and andouille and render fat. Add onions, celery, garlic, corn and seasonings and sweat vegetables. Preheat oven to 325 degrees.  

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 13 x 9 pan and cover with foil. Cook pudding for 50 to 60 minutes at 450 degrees or until set. Cut into 4-inch by 4-inch squares.

I recommend cooking this the day before and reheating it shortly before serving.

Yield: 13 x 9 pan
Prep Time: 40 minutes
Cook Time: 50 minutes