| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Emlive01 |
6 |
servings |
INGREDIENTS
| 1/2 |
lb |
Bacon; chopped |
| 1 |
c |
Chopped yellow onions |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Chopped garlic |
| 5 |
lg |
Eggs |
| 3 |
c |
Buttermilk |
| 2 |
tb |
Steen's 100 percent Pure Cane Syrup |
| 1 |
ds |
Crystal Hot Sauce |
| 1 |
ds |
Worcestershire Sauce |
| 2 |
ts |
Salt |
| 4 |
c |
Crumbled leftover cornbread |
| 1/2 |
c |
Grated Parmigiano-Reggiano cheese |
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
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