Corn Bread Dressing with Brussels Sprouts

Corn Bread Dressing with Brussels Sprouts
Photo by Frances Janisch

Ingredients

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

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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