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1
Preheat the oven to 400.
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2
Butter and flour a 9-inch square baking pan.
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3
In a large bowl, whisk the flour with the cornmeal, baking powder and 1/2 teaspoon of salt.
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4
In a medium bowl, whisk the eggs to mix, then whisk in the milk, butter and honey.
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5
Using a rubber spatula, lightly stir the wet ingredients into the dry; stir until just blended.
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6
Scrape the batter into the prepared pan and bake for about 25 minutes, or until the corn bread springs back when lightly pressed.
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7
Transfer the corn bread to a rack to cool.
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8
Cut half of the corn bread into 3/4-inch cubes.
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9
Wrap the remaining corn bread and reserve for another use.
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10
In a medium saucepan of boiling salted water, cook the brussels sprouts until crisp-tender, about 3 minutes.
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11
Drain and slice lengthwise 1/3-inch thick.
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12
In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering.
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13
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.
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14
Transfer to a platter.
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15
Add the remaining 1 tablespoon of oil to the skillet.
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16
Add the brussels sprouts and cook over moderately high heat, stirring, until hot, about 1 minute.
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17
Season with salt and black pepper and gently stir in the corn bread.
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18
Transfer the hash to the platter; serve.
