Buttermilk Cornbread Dressing Recipe

• 1/2 lb Bacon minced
• 1 c. Minced yellow onions Freshly-grnd black pepper to taste
• 1 Tbsp. Minced garlic
• 5 lrg Large eggs
• 3 c. Buttermilk
• 2 Tbsp. Steen's 100 percent Pure Cane Syrup
• 1 dsh Crystal Warm Sauce
• 1 dsh Worcestershire Sauce
• 2 tsp Salt
• 4 c. Crumbled leftover cornbread
• 1/2 c. Grated Parmigiano-Reggiano cheese

1. Preheat the oven to 350 degrees.
2. Grease a 2-qt glass rectangular pan with the butter.
3. In a large saute/fry pan, render the bacon till crispy, about 6 to 8 min.
4. Add in the onions and saute/fry for 4 min, or possibly till soft.
5. Season the onions with pepper.
6. Add in the garlic and remove from the heat.
7. In a mixing bowl, whisk the Large eggs, buttermilk and syrup together.
8. Add in the bacon mix and stir well.
9. Season the mix with the warm sauce and Worcestershire sauce.
10. Add in the cornbread, salt and cheese.
11. Mix well.
12. Pour into the prepared pan.
13. Bake till the pudding is golden and bubbly, about 55 min.
14. Remove from the oven and cold for 5 min before serving.
15. This recipe yields 6 to 8 servings.

bacon, yellow onions, garlic, eggs, buttermilk, crystal, worcestershire sauce, salt, cornbread, cheese

Taken from cookeatshare.com/recipes/buttermilk-cornbread-dressing-95950 (may not work)