Smoky Southern Cornbread

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Filled with bacon and greens, this hearty cornbread is almost a meal itself. “I used to make this Smoky Southern Cornbread for my girls when they were little,” says Zina. “It’s based on my mother’s recipe with a little extra goodness stirred in.” Recipe courtesy of Zina Bass, Byram, Mississippi.

Smoky Southern Cornbread
Yield: 8 to 10 servings
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0 calories
0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
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Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 slices bacon, chopped
  2. 1½ cups finely chopped collard greens, firmly packed
  3. 2 teaspoons finely chopped fresh sage
  4. 2 cups self-rising cornmeal mix
  5. ¼ teaspoon ground black pepper
  6. 1⅓ cups whole buttermilk
  7. 2 large eggs, lightly beaten
  8. 3 tablespoons vegetable oil, divided
  9. ¾ cup shredded smoked Cheddar cheese
Instructions
  1. Preheat oven to 425°.
  2. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet, and set aside. Add collards and sage; cook until collards wilt, approximately 1 minute. Remove from heat. Remove collard mixture from skillet, and set aside.
  3. In a medium bowl, stir together cornmeal mix, pepper, buttermilk, eggs, and 1 tablespoon oil. Stir in collard mixture, bacon, and cheese. Add remaining 2 tablespoons oil to skillet; heat over medium-high heat until hot. Remove from heat. Pour cornmeal mixture into hot oil, smoothing top, if needed.
  4. Bake until a wooden pick inserted in center comes out clean, approximately 20 minutes. Let cool in skillet on a wire rack 10 minutes.
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Southern Cast Iron https://www.southerncastiron.com/

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