Southern Grill Lunch: Smoky Collard Greens & Cheddar Cheese Cornbread

Allergens

Dairy (cheese), Eggs, Wheat

Ingredients

• 4 cups collard greens, chopped 1/2 cup white vinegar 1 tablespoon vegetable oil 1 teaspoon garlic powder Salt and pepper to taste 1 cup yellow cornmeal 1 cup all
• purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup buttermilk 1 large egg, lightly beaten 1 cup shredded cheddar cheese

Instructions

1. Preheat a large skillet over medium heat and add the vegetable oil. Add chopped collard greens to the pan and cook for about 5 minutes until slightly wilted.
2. Stir in white vinegar, garlic powder, salt, and pepper, then cook for another 5 7 minutes or until tender and fragrant. Remove from heat and set aside.
3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add buttermilk and beaten egg mix well. Stir in shredded cheddar cheese until just combined.
4. Preheat your oven to 425°F (220°C) and grease an 8 inch square baking dish. Pour the cornbread batter into the prepared pan.
5. Spoon the collard greens mixture evenly on top of the cornbread batter in the baking dish.
6. Bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden brown.
7. Allow to cool slightly before slicing into squares and serving warm.

Chef’s Insight

The balance of smoky collard greens and cheddar cheese cornbread creates an irresistible flavor combination that is sure to impress your guests.

Notes

For an authentic Southern experience, serve this dish alongside a hearty pot of red beans or creamy mac and cheese.