RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5424
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| Recipe Name: |
Buttermilk Cornbread Dressing - Copy |
| Source: |
Emeril Lagasse of Emeril's - New Orleans, LA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Bread |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
70.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.08
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons syrup, Steen's 100 percent Pure Cane
-1 fl oz hot sauce
-1 fl oz worcestershire sauce
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Directions:
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. |
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| Nutrition per Serving: |
| Calories: |
272 |
Total Carbs: |
15.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
184.2 |
Fat: |
15.5 |
Protein: |
17.53 |
| Fiber: |
0.10 |
Sodium: |
191.64 |
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