Savory Creole Cornbread Pudding

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 1 pound andouille sausage, chopped
• 1 small yellow onion, chopped (about 1 cup)
• 1 stalk celery, chopped
• ½ red bell pepper, chopped
• 4 cups fresh spinach
• 2 cloves garlic, chopped
• 3 teaspoons Malcom’s King Craw Cajun Seasoning, divided
• 8 cups cubed cornbread, toasted
• 8 ounces smoked cheddar cheese, grated
• 1/2 cup Blue Plate® Mayonnaise
• 1 ¼ cup heavy cream
• 1 cup whole milk
• 4 eggs

Directions

1. Preheat the oven to 350°F. Grease a 9×9 deep dish casserole with the butter.
2. Heat a large skillet over medium heat and add the olive oil. When hot add the andouille and cook for 3 to 5 minutes or until browned and slightly rendered. Add the onion, celery and red bell pepper and cook for 2 to 3 minutes longer. Add the spinach, garlic and 2 teaspoons of the Cajun seasoning and cook for another 2 to 3 minutes. Remove the pan with the sausage mixture from the heat and set aside to cool.
3. Spread half of the cornbread in the bottom of the casserole dish, top with half of the sausage mixture and repeat with remaining ingredients, then top with the cheese.
4. Combine mayonnaise, heavy cream, milk, eggs and the remaining 1 teaspoon of seasoning and mix well. Pour the cream mixture over the cornbread in the dish. Let stand at least 20 minutes before baking so that the cream mixture softens the cornbread.
5. Cover with greased aluminum foil and bake for 40 minutes. Remove the foil halfway through cooking to let the top brown.
6. Allow to cool slightly, then cut into squares and serve warm.
   Kitchen Tip: The dish can be prepped one day ahead and mostly assembled in the dish, then baked right before it’s time to serve. Do not pour the cream mixture on until 20 minutes before you’re ready to bake.