Ingredients
2 tbsp. vegetable oil
2 1/2 c. stone-ground yellow cornmeal
2 1/2 c. all-purpose flour
1/4 c. sugar
1 tbsp. plus 1 teaspoon baking powder
1 tsp. salt
3/4 tsp. baking soda
3 c. buttermilk
2 large eggs
1 1/2 stick unsalted butter
4 tbsp. unsalted butter
2 tbsp. extra-virgin olive oil
3 celery ribs, finely diced
1 Carrot, finely diced
1 small Onion, finely chopped
1/2 lb. thinly sliced prosciutto, finely chopped
1 tbsp. chopped sage
1 c. dry white wine
3 large eggs
2 c. chicken stock, turkey stock, or canned low-sodium broth
kosher salt and freshly ground pepper
2 lb. Brussels sprouts, halved lengthwise
Preparation
Step 1Make the corn bread: Preheat the oven to 425°F. 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 mixture into the dry ingredients, add the melted butter, and stir until blended.Step 2Remove the baking sheet from the oven and swirl to coat with the vegetable oil. Scrape the batter onto the baking sheet and bake for 25 minutes, until the corn bread is springy. Transfer to a rack and let cool. Lower the oven temperature to 375°F.Step 3Prepare the dressing: Generously butter two 9-by-13-inch metal baking pans. In a large skillet, melt 2 tablespoons of the butter in 1 tablespoon of the olive oil. Add the celery, carrot, and onion and cook over moderate heat, stirring occasionally, until softened, 10 minutes. Add the prosciutto and sage and cook until the prosciutto starts to crisp, about 8 minutes. Stir in 1/2 cup of the white wine; let cool slightly.Step 4Crumble the corn bread into a bowl in small chunks. In another bowl, whisk the eggs with the stock, then pour over the corn bread. Add the prosciutto mixture, season with salt and pepper, and toss. Spread the dressing in the prepared baking pans.Step 5Wipe out the skillet and melt the remaining 2 tablespoons of butter and 1 tablespoon of olive oil in it. Add the Brussels sprouts and cook over moderate heat, stirring occasionally, until they begin to brown, about 10 minutes. Add the remaining 1/2 cup of white wine and cook for 5 minutes. Season with salt and pepper.Step 6Tuck the Brussels sprouts into the dressing. Cover and bake for 20 minutes. Uncover and bake for 10 minutes longer, until crisp on top. Serve hot.
