Ingredients
4 tablespoons butter
Half a medium onion, diced
2 celery stalks, diced
Half a red bell pepper, diced
1 cup andouille sausage, diced
2 eggs
3/4 cup heavy whipping cream
1/4 cup whole milk
1/3 cup sugar
1 (8.5-ounce) package cornbread mix (like Jiffy)
1 (14.5-ounce) can creamed corn
1 (14.5-ounce) can whole kernel corn, drained
Directions
Heat oven to 325.
In a nonstick pan, heat butter over medium heat. Add onion, celery, red bell pepper and andouille sausage and cook for 10 minutes or until tender. Remove from heat and set aside.
In a large bowl, whisk together eggs, heavy whipping cream, milk and sugar until well-combined. Stir in sautéed vegetable/andouille mixture and cornbread mix. Add both cans of corn and stir.
Pour into a greased cast-iron skillet. Bake for 30 minutes.
Increase heat to 350 and bake for another 10-15 minutes or until the edges start to look golden.
Category:
Tradition with a Twist
