Corn Bread Dressing with Brussels Sprouts

Corn Bread Dressing with Brussels Sprouts
Photo by Frances Janisch

Ingredients

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

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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