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Name: Buttermilk Cornbread Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 lb Bacon chopped; 1 tb Garlic chopped; 1 c yellow onions Chopped; 1 ds Worcestershire Sauce; 4 c cornbread Crumbled; Black Pepper freshly ground; 2 ts Salt; 3 c Buttermilk; 5 lg Eggs; 1 ds Crystal Hot Sauce; 1/2 c Parmigiano-Reggiano Grated

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INGREDIENTS

1/2 lb Bacon ; chopped
1 tb Garlic ; chopped
1 c yellow onions ; Chopped
1 ds Worcestershire Sauce
4 c cornbread ; Crumbled
Black Pepper ; freshly ground
2 ts Salt
3 c Buttermilk
5 lg Eggs
1 ds Crystal Hot Sauce
1/2 c Parmigiano-Reggiano ; Grated

Servings

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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-18-1998 Recipe by: Emeril Lagasse

NOTES

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Buttermilk Cornbread Dressing

1/2 lb Bacon chopped
1 tb Garlic chopped
1 c yellow onions Chopped
1 ds Worcestershire Sauce
4 c cornbread Crumbled
 Black Pepper freshly ground
2 ts Salt
3 c Buttermilk
5 lg Eggs
1 ds Crystal Hot Sauce
1/2 c Parmigiano-Reggiano Grated

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.    Recipe 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    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    03-18-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (528g)
Recipe Makes: 6

Calories: 952
Calories from Fat: 479 (50%)

Amt Per Serving		% DV

	Total Fat 53.2g	71 %
	Saturated Fat 17.5g	88 %
	Monounsaturated Fat 22.7g
	Polyunsanturated Fat 6.4g
Cholesterol 992.9mg		306 %
Sodium 1806.7mg		62 %
Potassium 776.6mg		20 %
Total Carbohydrate 70.6g		21 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 66.7g
Protein 47.1g		67 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 952

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