Country Cornbread With Collard Greens Recipe

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Country Cornbread with Collard Greens

Pat Duran


While visiting my cousin Don and his wife Gladys, in Louisiana this summer, she made this great cornbread she served with catfish dinner. Gladys served it with her homemade onion mustard hummus....I have not made this yet ..but when I do I will post a photo, or when you make it you can post yours, if you get to it before I do....She makes this without a recipe so she had to make it again and we figured out the measurements and had it for breakfast with tomatoes, bacon and scrambled was delicious! I hope you try it....

★★★★★ 1 vote
10 Min
20 Min


1/2 c
coconut oil plus 1 tablespoon coconut oil, melted
12 oz
collard greens, stemmed and chopped fine
1 1/2 c
yellow or white cornmeal
1 c
whole wheat or white flour
1 1/2 tsp
baking powder
1/2 tsp
kosher salt
1/2 tsp
black pepper
1 c
dairy buttermilk
3 large
1/4 c
real maple syrup
4 oz
pkg.low-fat cheddar cheese, grated


1Heat oven to 350^. Heat the 1 Tablespoon of oil in a cast-iron skillet. Saute the greens until wilted and tender; about 10 minutes. Place in a bowl and set adise.
2In another large bowl, whisk the cornmeal, flour, baking powder , salt and pepper.
In a medium bowl, combine buttermilk, the 1/2 cup oil, eggs and syrup.
Pour this mixture into the flour mixture. Fold in the greens and cheese.
3Pour this mixture into the prepared skillet, smooth with a wooden spoon and bake for about 20 minutes. Bake until wooden toothpick insserted in centr comes out clean.
Take from oven and cool. Serve with Gladys's Hummus Spread
4Gladys's Hummus Spread
1/2 cup hummus
2 green onions
1 teaspoon dijon mustard
Mlace all in blender and blend until smooth.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Vegetable
Regional Style: Cajun/Creole