Corn Pudding with Andouille Sausage

Corn Pudding with Andouille Sausage

2 tsp Garlic, minced
8 oz or 2 cups Andouille Sausage, diced
1 cup Onion, chopped
1 tsp Cajun Spice
1 lb or 6 cups Cornbread, crumbled
1 1/2 cups Gorgonzola, crumbled
1 cup Granny Smith Apples, chopped or julienned
1 1/4 cups Candied Pecans, chopped
1 1/2 cups Corn, grilledt
1 tbs Thyme, fresh
Salt & Pepper to taste 3 Egg Yolks
2 Eggs
1 cup Half & Half
1/4 tsp Cayenne
Salt to taste

-Sauté together garlic, sausage, onion and Cajun spice.
-Place in bowl and add rest of dry ingredients.
-In a separate bowl, whisk together all of the eggs Whisk in Half& Half and season.
-Add liquid ingredients to dry ingredients and fold together.
-Pour into greased pan, approximately 12x14 and 4" deep.
-Bake at 350 degrees for 30 minutes.