Name: Evelyn’s Greens and Cornbread Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 bunch of collard greens, stems removed and chopped; 4 slices of bacon, diced; 1 small onion, diced; 1 cup of cornmeal; 1 cup of flour; 2 tsp of baking powder; 1/2 tsp of baking soda; 1 tsp of salt; 1/4 cup of sugar; 2 eggs; 1/2 cup of buttermilk; 1/2 cup of unsalted butter, melted; 1/4 cup of vegetable oil

How To Make Evelyn’s Greens and Cornbread Recipe

A classic Southern dish featuring collard greens and cornbread cooked with bacon and onions.

Preparation: 10 minutes

Cooking: 50 minutes

Total: 1 hour

Serves:

Ingredients

1 bunch of collard greens, stems removed and chopped
4 slices of bacon, diced
1 small onion, diced
1 cup of cornmeal
1 cup of flour
2 tsp of baking powder
1/2 tsp of baking soda
1 tsp of salt
1/4 cup of sugar
2 eggs
1/2 cup of buttermilk
1/2 cup of unsalted butter, melted
1/4 cup of vegetable oil

Instructions

Preheat the oven to 375F.
Cook the bacon in a large skillet over medium heat until browned. Remove the bacon and set aside, leaving the bacon fat in the skillet.
Add the onions and collard greens to the skillet and cook until the onions are translucent and the greens have wilted, about 10-15 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
In a separate mixing bowl, whisk together the eggs, buttermilk, melted butter, and vegetable oil.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the bacon and collard greens mixture until evenly distributed.
Pour the batter into a greased 9×13 inch baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Serve hot with additional butter, if desired.