Corn Bread Dressing with Brussels Sprouts

Corn Bread Dressing with Brussels Sprouts
Photo by Frances Janisch

Ingredients

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

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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