Country Cornbread with Collard Greens

Country Cornbread With Collard Greens

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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

How to Make Country Cornbread with Collard Greens


  1. Heat 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.
  2. In 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.
  3. Pour 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
  4. Gladys's Hummus Spread
    1/2 cup hummus
    2 green onions
    1 teaspoon dijon mustard
    Mlace all in blender and blend until smooth.

Printable Recipe Card

About Country Cornbread with Collard Greens

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

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