Toasted Corn Bread Hash with Brussels Sprouts

Name: Toasted Corn Bread Hash with Brussels Sprouts
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Southern
Ingredients: 1 Tbsp baking powder; 4 servings Freshly ground black pepper; 454 grams brussels sprouts; 177 milliliters cornmeal; 1 pinch Pinch of crushed red pepper; 2 larges eggs; 296 milliliters all-purpose flour; 2 Tbsps honey; 237 milliliters milk; 4 servings Salt; 6 Tbsps unsalted butter, melted; 2 Tbsps mustard oil or vegetable oil

You can never have too many main course recipes, so give Toasted Corn Bread Hash with Brussels Sprouts a try. One portion of this dish contains about 16g of protein, 31g of fat, and a total of 620 calories. This vegetarian recipe serves 4. It is a budget friendly recipe for fans of Southern food. If you have honey, eggs, vegetable oil, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

Butter and flour a 9-inch square baking pan. In a large bowl, whisk the flour with the cornmeal, baking powder and 1/2 teaspoon of salt. In a medium bowl, whisk the eggs to mix, then whisk in the milk, butter and honey. Using a rubber spatula, lightly stir the wet ingredients into the dry; stir until just blended. Scrape the batter into the prepared pan and bake for about 25 minutes, or until the corn bread springs back when lightly pressed.

Ingredients you will need

Baking Powder

Cornbread

Cornmeal

Butter

All Purpose Flour

Honey

Egg

Milk

Salt

Equipment you will use

Baking Pan

Oven

Spatula

Whisk

Bowl

Transfer the corn bread to a rack to cool.

Ingredients you will need

Cornbread

Cut half of the corn bread into 3/4-inch cubes. Wrap the remaining corn bread and reserve for another use.

Ingredients you will need

Cornbread

Wrap

In a medium saucepan of boiling salted water, cook the brussels sprouts until crisp-tender, about 3 minutes.

Ingredients you will need

Brussels Sprouts

Water

Equipment you will use

Sauce Pan

Drain and slice lengthwise 1/3-inch thick.

In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the corn bread cubes, sprinkle with the crushed red pepper and cook over high heat until browned all over, about 30 seconds per side.

Ingredients you will need

Red Pepper Flakes

Bread Cubes

Corn

Transfer to a platter.

Add the remaining 1 tablespoon of oil to the skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the brussels sprouts and cook over moderately high heat, stirring, until hot, about 1 minute. Season with salt and black pepper and gently stir in the corn bread.

Ingredients you will need

Salt And Pepper

Brussels Sprouts

Cornbread

Transfer the hash to the platter; serve.

Ingredients you will need

Hash Browns

Equipment

Ingredients

Servings:

1Tbsp

baking powder 4servings

Freshly ground black pepper 454grams

brussels sprouts 177milliliters

cornmeal 1pinch

Pinch of crushed red pepper 2larges

eggs 296milliliters

all-purpose flour 2Tbsps

honey 237milliliters

milk 4servings

Salt 6Tbsps

unsalted butter, melted 2Tbsps

mustard oil or vegetable oil

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Forge Cellars Classique Riesling with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.