Cornbread Dressing

By NicoleS

Ingredients

• 1/2 pound bacon, chopped
• 1 cup chopped yellow onions
• Freshly ground black pepper
• 1 tablespoon chopped garlic
• handful fresh sage leaves, chopped
• 1 large egg
• 1/4 cup milk
• 1/4 cup chicken stock
• Dash of Crystal Hot Sauce
• Dash of Worcestershire Sauce
• 2 teaspoons salt
• 4 cups crumbled leftover cornbread (6 muffins)
• 1/2 cup grated Parmigiano-Reggiano cheese

Preparation

Step 1

Preheat the oven to 375 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 sage and remove from the heat. In a mixing bowl, whisk the eggs, milk and stock 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 30 minutes. Remove from the oven and cool for 5 minutes before serving.