Although I made this a month ago for Thanksgiving, I found this recipe to be slightly disappointing. I had high hopes that a fresh cornbread dressing that had all of these different things I loved added to it would create a delicious all-in-one side for the holidays. Instead, I found it to be dry, and missing some levels of flavor. The recipe came from Food & Wine 2009 Cookbook and made two pans. Perhaps I was mostly overwhelmed by the amount of food that it made and there only being 4 of us, but it didn’t quite hold up to what I was hoping for. If anyone else has made the recipe and had greater luck, I’d love to hear about it.
Cornbread Dressing with Brussels Sprouts
2 Tbsp vegetable oil
2 1/2 c stone-ground yellow cornmeal
2 1/2 c flour
1/4 c sugar
1 Tbsp plus 1 tsp baking powder
1 tsp salt
3/4 tsp baking soda
3 c buttermilk
2 large eggs
1 1/2 sticks unsalted butter, melted
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
2 c chicken stock
Kosher salt and freshly ground black pepper
2 lb brussels sprouts, halved lengthwise
Make the cornbread: Preheat the oven to 425 degrees. Pour the oil onto an 11×17 rimmed baking sheet and heat in the oven. In a large bowl, whisk the cornmeal with the 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 just blended. Remove the baking sheet from the oven and swirl to coat with the oil. Scrape the batter onto the baking sheet and bake for 25 minutes, until the cornbread is springy. Transfer to a rack and let cool. Lower the oven temperature to 375 degrees.
Prepare the dressing: Generously butter two 9-by-13 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 the vegetables have softened, about 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 and let cool slightly.
Crumble the cooled cornbread into a large bowl in small chunks. In a bowl, whisk the eggs with the stock, then pour over the cornbread. Add the prosciutto mixture, season with the salt and pepper, and toss to combine. Spread the cornbread dressing in the prepared baking pans.
Wipe out the skillet and melt the remaining 2 Tbsp of butter in the remaining 1 tablespoon of olive oil. Add the brussel sprout and cook over moderate heat, stirring occasionally, until they begin to brown, 10 minutes. Add the remaining 1/2 c of white wine and cook 5 minutes. Season with salt and pepper.
Tuck the brussels sprouts into the dressing. Cover and bake for 20 minutes, until heated through. Uncover and bake for 10 minutes, longer, until crisp on top. Serve hot.