Buttermilk Cornbread Dressing

1/2 Pound Bacon; chopped
1 Cup Chopped yellow onions
Freshly-ground black pepper; to taste
1 Tablespoon Chopped garlic
5 Large Eggs
3 Cup Buttermilk
2 Tablespoon Steen's 100 percent Pure Cane Syrup
1 Dash Crystal Hot Sauce
1 Dash Worcestershire Sauce
2 Teaspoon Salt
4 Cup Crumbled leftover cornbread
1/2 Cup Grated Parmigiano-Reggiano cheese
3 Fat; 0 Other Carbohydrates

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.