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1
Preheat the oven to 425.
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2
Pour the vegetable oil onto an 11-by-17-inch rimmed baking sheet and heat in the oven.
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3
In a large bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda.
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4
In another bowl, whisk the buttermilk with the eggs.
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5
Pour the buttermilk mixture into the dry ingredients, add the melted butter and stir until blended.
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6
Remove the baking sheet from the oven and swirl to coat with the vegetable oil.
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7
Scrape the batter onto the baking sheet and bake for 25 minutes, until the corn bread is springy.
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8
Transfer to a rack and let cool.
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9
Lower the oven temperature to 375.
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10
Generously butter two 9-by-13-inch metal baking pans.
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11
In a large skillet, melt 2 tablespoons of the butter in 1 tablespoon of the olive oil.
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12
Add the celery, carrot and onion and cook over moderate heat, stirring occasionally, until softened, 10 minutes.
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13
Add the prosciutto and sage and cook until the prosciutto starts to crisp, about 8 minutes.
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14
Stir in 1/2 cup of the white wine; let cool slightly.
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15
Crumble the corn bread into a bowl in small chunks.
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16
In another bowl, whisk the eggs with the stock, then pour over the corn bread.
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17
Add the prosciutto mixture, season with salt and pepper and toss.
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18
Spread the dressing in the prepared baking pans.
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19
Wipe out the skillet and melt the remaining 2 tablespoons of butter and 1 tablespoon of olive oil in it.
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20
Add the brussels sprouts and cook over moderate heat, stirring occasionally, until they begin to brown, about 10 minutes.
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21
Add the remaining 1/2 cup of white wine and cook for 5 minutes.
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22
Season with salt and pepper.
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23
Tuck the brussels sprouts into the dressing.
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24
Cover and bake for 20 minutes.
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25
Uncover and bake for 10 minutes longer, until crisp on top.
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26
Serve hot.
