Stories / Recipes

This Andouille Spoonbread Will Make You Corny

Isabel Bass

August 09, 2016


Summer is synonymous with barbecue season, which means most of that abundant farmers’ market corn gets thrown right on the grill. Don't get us wrong; even though we love chowing down on charred cobs, peak-season corn offers a versatility that shouldn’t be neglected. Instead of firing up the flames, bust out a baking dish and make this seasonal recipe for Local Corn–Andouille Spoonbread, courtesy of upcoming Beard House chef Karen Small. With a satisfying cornmeal base packed with flavorful Andouille sausage, scallions, fragrant spices, and maple syrup, this fluffy, sweet-and-salty variation on cornbread is a great excuse to eat dessert for dinner. Get the recipe.

Hungry for more? View our entire recipe collection.