Ingredients
2tbspvegetable oil
2½cupsyellow cornmeal,stone-ground
2½cupsall purpose flour
¼cupsugar
1tbspbaking powder,plus 1 tsp more
1tspsalt
¾tspbaking soda
3cupsbuttermilk
2large eggs
1½stickunsalted butter
4tbspunsalted butter
2tbspextra virgin olive oil
3celery ribs,finely diced
1carrot,finely diced
1small onion,finely chopped
½lbprosciutto,thinly sliced, finely chopped
1tbspsage,chopped
1cupdry white wine
3large eggs
2cupschicken stock,turkey stock, or canned low-sodium broth
kosher salt and freshly ground pepper,to taste
2lbbrussels sprouts,halved lengthwise
Preparation
Preheat the oven to 425 degrees F. Pour the vegetable oil onto an 11×17-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.
Remove 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 cornbread is springy. Transfer to a rack and let cool.
Lower the oven temperature to 375 degrees F.
Generously butter two 9×13-inch metal baking pans.
In a large skillet, melt 2 tablespoons of the butter in 1 tablespoon of olive oil. Add the celery, carrot, and onion and cook over moderate heat for 10 minutes, stirring occasionally, until softened.
Add the prosciutto and sage and cook for about 8 minutes until the prosciutto starts to crisp. Stir in ½ cup of the white wine; let cool slightly.
Crumble the cornbread into a bowl in small chunks. In another bowl, whisk the eggs with the stock, then pour over the cornbread. Add the prosciutto mixture, season with salt and pepper, and toss. Spread the dressing in the prepared baking pans.
Wipe out the skillet and melt the remaining butter and olive oil in it. Add the Brussels sprouts and cook over moderate heat for about 10 minutes, stirring occasionally, until they begin to brown.
Add the remaining white wine and cook for 5 minutes. Season with salt and pepper. Tuck 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.
