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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network