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Ingredients

• 2 tablespoon(s) vegetable oil
• 2 1/2 cup(s) stone-ground yellow cornmeal
• 2 1/2 cup(s) all-purpose flour
• 1/4 cup(s) sugar
• 1 tablespoon(s) plus 1 teaspoon baking powder
• 1 teaspoon(s) salt
• 3/4 teaspoon(s) baking soda
• 3 cup(s) buttermilk
• 2 large eggs
• 1 1/2 stick(s) unsalted butter, melted
• 4 tablespoon(s) unsalted butter, plus more for greasing the pans
• 2 tablespoon(s) extra-virgin olive oil
• 3 celery ribs, finely diced
• 1 carrot, finely diced
• 1 small onion, finely chopped
• 1/2 pound(s) thinly sliced prosciutto, finely chopped
• 1 tablespoon(s) chopped sage
• 1 cup(s) dry white wine
• 3 large eggs
• 2 cup(s) chicken stock, turkey stock or canned low-sodium broth
• Kosher salt and freshly ground pepper
• 2 pound(s) brussels sprouts, halved lengthwise

Description

Corn Bread Dressing With Brussels Sprouts - The Huffington Post

Kitchen Daily