Makes 8 servings
1⁄2 cup unbleached, all-purpose flour
1⁄2 cup fine-ground cornmeal
1 teaspoon baking powder
1⁄4 teaspoon sea salt
2 large eggs
2 Tablespoons maple syrup
1⁄4 cup butter, melted and cooled slightly
1⁄2 cup whole milk
1⁄2 pound Brussels sprouts, quartered
1⁄2 cup pecan pieces
1 Tablespoon fresh rosemary, minced
1 Tablespoon fresh chives, minced
1 1⁄2 cups vegetable broth
This cornbread and Brussels sprouts stuffing is a fun spin on a traditional dish. You can also try broccoli instead of Brussels sprouts. For more seasonal vegetarian recipes, check out Erin Alderson’s site at naturallyella.com.
1. To make cornbread, preheat oven to 350 ̊F and lightly grease an 8-by-8-inch pan.
2. Combine flour, cornmeal, baking powder, and sea salt in a bowl. Stir to combine. In a separate bowl, whisk together eggs, maple syrup, melted butter, and milk. Pour into dry ingredients and stir until batter is combined. Pour into prepared pan and bake until golden and springs back when pressed, 25-30 minutes. Let cool completely, cut into 1⁄2-inch cubes, and place in an airtight container for 2-3 days before using. (Cornbread should be slightly stale before using in the recipe.)
3. On Thanksgiving, preheat oven to 350 ̊F. Bring a pot of water to a boil, add Brussels sprouts, and blanch for 6 minutes. Drain and combine with cornbread cubes along with pecans, rosemary, and chives in a large bowl. Pour vegetable broth over and continue to stir/toss until well combined.
4. Transfer stuffing to a 9-by-9-inch pan and bake for 35-45 minutes until golden brown.
Carbohydrates: 14 g
Fat: 12 g
Protein: 5 g
Fiber: 2 g