Buttermilk Cornbread Dressing

Recipe Ingredients

1/2 lb	227g / 8oz	Bacon - chopped
1 cup	62g / 2.2oz	Chopped yellow onions
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped garlic
5 tablespoons	75ml	Eggs (large)
3 cups	711ml	Buttermilk
2 tablespoons	30ml	Steen's 100 percent Pure Cane Syrup
1		Crystal Hot Sauce
1		Worcestershire Sauce
2 teaspoons	10ml	Salt
4 cups	250g / 8.8oz	Crumbled leftover cornbread
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese

Recipe Instructions

Preheat the oven to 350 degrees. Grease a 2-quart glass rectangular pan with the butter.

In a large saute pan, render the bacon until crispy, about 6 to 8 minutes. Add the onions and saute for 4 minutes, or until soft. Season the onions with pepper. Add the garlic and remove from the heat.

In a mixing bowl, whisk the eggs, buttermilk and syrup together. Add the bacon mixture and stir well. Season the mixture with the hot sauce and Worcestershire sauce. Add the cornbread, salt and cheese. Mix well. Pour into the prepared pan.

Bake until the pudding is golden brown and bubbly, about 55 minutes. Remove from the oven and cool for 5 minutes before serving.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B17 broadcast 03-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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