Corn Bread Dressing with Brussels Sprouts

Corn Bread Dressing with Brussels Sprouts
Photo by Frances Janisch

Ingredients

  • 1 cup(s) dry white wine
  • 0.25 cup(s) sugar
  • 1 carrot
  • 1.5 stick(s) unsalted butter
  • 1 tablespoon(s) chopped sage
  • 2.5 cup(s) stone-ground yellow cornmeal
  • 1 teaspoon(s) salt
  • + 15 more ingredients
    • 3 celery ribs
    • Kosher salt and freshly ground pepper
    • 4 tablespoon(s) unsalted butter
    • 0.75 teaspoon(s) baking soda
    • 2 tablespoon(s) vegetable oil
    • 3 large eggs
    • 0.5 pound(s) thinly sliced prosciutto
    • 2 large eggs
    • 2 cup(s) chicken stock
    • 2 pound(s) brussels sprouts
    • 2.5 cup(s) all-purpose flour
    • 2 tablespoon(s) extra-virgin olive oil
    • 1 small onion
    • 3 cup(s) buttermilk
    • 1 tablespoon(s) plus 1 teaspoon baking powder

Make the corn bread : Preheat the oven to 425°. Pour the vegetable oil onto an 11-by-17-inch rimmed baking sheet and heat in the oven. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the buttermilk with the eggs. Pour the buttermilk m...

View full recipe at Food & Wine

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