Buttermilk Cornbread Dressing
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Buttermilk Cornbread Dressing
  Cornbread    Dressings  
Last updated 6/12/2012 12:59:42 AM. Recipe ID 22707. Report a problem with this recipe.
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      Title: Buttermilk cornbread dressing
 Categories: E.
      Yield: 4 Servings
 
    1/2 lb Bacon, chopped
      1 c  Chopped yellow onions
           Freshly ground black pepper
      1 tb Chopped garlic
      5 lg Eggs
      3 c  Buttermilk
      2 tb Steen's 100 percent Pure
           Cane Syrup
        ds Crystal Hot Sauce
        ds Worcestershire Sauce
      2 ts Salt
      4 c  Crumbled leftover cornbread
    1/2 c  Grated Parmigiano-Reggiano
           Cheese
 
  Preheat the oven to 350 degrees F. 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.
  
  Yield: 6 to 8 servings
  




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Recipe ID 22707 (Apr 03, 2005)

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