Corn Bread Dressing with Brussels Sprouts

Ingredients

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