Buttermilk Cornbread Dressing
- 1/2 lbs Bacon, chopped
- 1 cup Chopped yellow onions
- Freshly ground black pepper
- 1 Tbsp Chopped garlic
- 5 lg Eggs
- 3 cup Buttermilk
- 2 Tbsp Steen's 100 percent Pure Cane Syrup
- 3 ds Crystal Hot Sauce
- 3 ds Worcestershire Sauce
- 2 tsp Salt
- 4 cup Crumbled leftover cornbread
- 1/2 cup Grated Parmigiano-Reggiano Cheese
Preheat the oven to 350° F. Grease a 2 quart glass rectangular pan with the butter. In a large sauté pan, render the bacon until crispy, about 6 to 8 minutes.
Add the onions and sauté 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.Servings: 6 to 8
Source: Emeril Live Show
Submitted by: Recipe Group Member
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