Thank you to Pioneer for sponsoring this post. Thank you for supporting the brands that make Space, Place & Southern Grace possible!
2020 came and went in the blink of an eye – am I right? This year has been full of so many surprises and challenges, but I’ve honestly been grateful for so much time at home and a slower pace of life. I’ve done a lot of home cooking this year, and had the chance to level up my skills and to get more creative with new dishes. Since Winter arrived, I’ve been in the mood for nothing but hearty, southern comfort food. Thanks to Pioneer, I’m trying out a number of delicious dishes that are time-tested and truly convenient.
Pioneer has a number of gravy mixes and meal solutions that are prepared on their own with few ingredients and can jazz up more complex recipes with an easy twist. Their products are an American, time-tested tradition crafted by master millers since 1851. While the cornbread mix is my favorite, the country gravy is a classic that makes me nostalgic for home cooked meals in my childhood. The next time you’re looking for a new take on a classic dish, consider Pioneer’s line of products that serve as a versatile great value for any home chef. You can pick up the gravy and baking mixes, plus more, at Walmart and major grocers like Kroger nationwide.
I made a recipe directly from Pioneer (shown below) to satisfy my comfort food cravings while being cozy at home. The cauliflower and brussels sprouts cornbread dressing puts a new spin on a classic holiday staple in our household. The dish is savory and far from the dry dressing of holiday dinner tables’ pasts. My local grocery store was out of brussels sprouts, so I substituted fresh broccoli florets with ease! The taste and texture was delicious and rich. Make it for yourself and let me know what you think!
Cauliflower and Brussels Sprout Cornbread Dressing
Time to Prepare: 40 minutes
Ingredients:
- 1 bag of Pioneer Yellow Cornbread Mix, prepared
- 2 cups Pioneer Country Gravy, prepared
- 1 tbsp Olive Oil
- ½ head Cauliflower, broken into florets and cut in half
- 8 oz. Brussels Sprouts, quartered
- 1 tsp Chili Flakes
- ½ pc Onion, diced
- ¼ cup Pickled Okra, sliced
- 1 cup Chicken Stock
Directions:
- Preheat the oven to 425 degrees F.
- Combine milk and eggs in a bowl with Pioneer Yellow Cornbread Mix, whisk until smooth.
- Dice prepared cornbread, about 1-inch pieces. Set aside.
- In a skillet, add olive oil, sear cauliflower over medium-high heat until browned, remove from pan. Then repeat searing with Brussels sprouts, then add onions and cauliflower back to pan and cook for 1 minute.
- Transfer all contents of the pan to a large bowl.
- In an empty skillet, add the diced cornbread and top with the contents of the large bowl. Add pickled okra on top.
- Add chicken stock to prepared Pioneer Country Gravy then pour the contents over the ingredients in the skillet.
- Reduce oven temp to 375 F and bake for 30 minutes.
