Hardee’s Biscuits
3 cups all-purpose flour
6 ounces shortening
2 cups buttermilk
1/3 cup water
1 1/2 teaspoons salt plus 3 teaspoons sugar
1/2 teaspoon baking powder
Mix flour, salt, sugar, baking powder and shortening into fine crumbs. Add buttermilk and water gradually until light and tender. Turn out onto a floured surface. Knead well. Cut out and place on greased baking sheet. Bake at 425 degrees F for 10-15 minutes or until brown.
House of Blues Andouille Corn Pudding
Source: Recipe courtesy of: James O’Donnell House of Blues, Los Angeles, California
1/2 cup olive oil
2 cups andouille sausage, diced 1/2-inch
1 cup onions, minced
1/2 cup celery, minced
2 tablespoons garlic, minced
1 cup frozen corn, thawed
1 tablespoon salt
2 tablespoons LA spice
6 eggs
1 quart heavy cream
16 cups jalape o cornbread, 1-inch cubes
Heat pan, add oil and andouille and render fat. Add onions, celery, garlic, corn and seasonings and sweat vegetables. 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 1/2 sheet hotel pan and cover with foil. Cook pudding for 40 to 50 minutes or until set.
Cut into 4 x 4-inch squares.
Yield: 1 (2-inch) 1/2 sheet pan. Servings: 4