Try this Andouille Spoonbread recipe, or contribute your own. "Corn" and "Emeril" are two of the tags cooks chose for Andouille Spoonbread.
Yield: 6 servings Ready in 1 hours
0 people trying soon
Andouille Spoonbread Preparation
Preheat the oven 350 degrees. Grease a 13- by 9-inch rectangular baking dish. In a saute pan, render the andouille for 2 to 3 minutes. Stir in the onions and garlic. Saute for 2 minutes, or until the onions wilt. Remove from the heat. In mixing bowl, whisk the cream, eggs and milk together. Stir in the hot sauce and Worcestershire sauce. Combine cornmeal, baking powder and stir in andouille mixture. Season with salt and pepper. Pour into prepared pan and bake for 30 minutes or until the spoonbread is set. Spoon the spoonbread into a bowl. Garnish with green onions and grated cheese. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2400 broadcast 08-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 11-08-1996 Recipe by: Emeril Lagasse
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Andouille Spoonbread. Be the first to review it!