If you’ve been searching high and low for the ultimate savory cornbread that brings something extra special to the table, the Best Collard Green Cornbread Recipe will sweep you off your feet. Bursting with the rich earthiness of finely chopped collard greens, the subtle sweetness of fresh corn kernels, and the creamy tang of Greek yogurt, this recipe creates a wonderfully moist, flavorful bread that sings with every bite. It’s the perfect combination of hearty and comforting, making it an absolute star side dish for any meal or even a satisfying snack on its own.
Ingredients You’ll Need
The magic of the Best Collard Green Cornbread Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a crucial role in balancing texture, flavor, and depth, ensuring every slice is packed with irresistible taste and golden color.
- Greek yogurt: Adds moisture and a tangy twist that keeps the cornbread wonderfully tender.
- Stone ground cornmeal: Provides that classic, hearty cornbread texture with a bit of grainy charm.
- Sharp cheddar cheese: Freshly shredded for melty pockets of bold, savory richness.
- Salt: Enhances all the flavors without overpowering the natural sweetness.
- Collard greens: Finely chopped into 1/4-inch pieces for a delicate, earthy surprise in every bite.
- Corn kernels: Fresh or frozen, these add juicy pops of natural sweetness and color.
- Eggs: Room temperature eggs bind all ingredients and contribute to a delicate crumb.
- Canola oil: Keeps the cornbread moist and tender without weighing it down.
- Milk: A splash helps with batter consistency and softness.
- Butter: Melted and folded in for richness and a golden crust.
- Baking soda: Leavens the bread for a light, airy texture.
- Jalapeño: Diced finely with seeds removed for a gentle, smoky heat that wakes up the palate.
How to Make Best Collard Green Cornbread Recipe
Step 1: Prepare Your Ingredients
Start by chopping your collard greens into fine 1/4-inch pieces—this delicate texture allows them to blend beautifully without overwhelming the cornbread. Shred the sharp cheddar cheese freshly for that melty, oozy effect. If using frozen corn, thaw and drain it well to prevent excess moisture.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the Greek yogurt, eggs (room temperature works best here), canola oil, melted butter, and milk until smooth and creamy. This will form a rich and tangy base that brings moisture and tenderness to the batter.
Step 3: Combine Dry Ingredients
In a separate bowl, stir together the stone ground cornmeal, baking soda, and salt. These dry ingredients provide structure and that signature hearty texture of cornbread, so mix them well for even distribution of flavors.
Step 4: Fold in Cheese, Greens, Corn, and Jalapeño
Gently stir the shredded sharp cheddar, finely chopped collard greens, corn kernels, and diced jalapeño into the wet mixture. Carefully folding these ingredients in ensures every bite is loaded with flavor and texture contrasts—from the soft cheese to the vibrant greens and subtle heat.
Step 5: Combine All and Prepare to Bake
Slowly add the dry ingredient mixture to your wet mixture, folding gently but thoroughly until just combined. Avoid overmixing; you want to preserve a tender crumb while ensuring your batter is fully blended and ready to transform into golden cornbread.
Step 6: Bake to Golden Perfection
Pour the batter into a greased or lined baking dish, smoothing out the top. Bake at 350°F (175°C) for approximately 35 minutes, or until the top turns a beautiful golden brown and a toothpick inserted in the center comes out clean. Your kitchen will start to smell irresistible as the cornbread cooks.
How to Serve Best Collard Green Cornbread Recipe
Garnishes
To elevate this cornbread even more, top it with a pat of softened butter just before serving. For a fresh herb twist, sprinkle some chopped chives or parsley on top to add a pop of color and brightness that complements the savory greens within.
Side Dishes
This cornbread shines when paired with classic Southern favorites. Think smoky pulled pork, collard greens sautéed with garlic, or even a hearty bowl of chili. It also balances beautifully with creamy soups and stews, making it an endlessly versatile companion.
Creative Ways to Present
Why not turn this into a centerpiece for your next gathering? Slice the cornbread into small squares and serve alongside a spicy honey drizzle or even a dollop of flavored sour cream. You could also use it as a base for mini open-faced sandwiches, layering with smoked meats and pickled veggies for an impressive snack.
Make Ahead and Storage
Storing Leftovers
Leftover Best Collard Green Cornbread Recipe can be kept in an airtight container at room temperature for up to two days to maintain its freshness. For longer keeping, refrigerate and be sure to bring it back to room temperature before eating.
Freezing
If you plan to enjoy this cornbread later, wrap it tightly in plastic wrap and then foil, placing it in the freezer for up to three months. When ready, thaw it overnight in the fridge to preserve its texture and flavor.
Reheating
To revive your cornbread’s fresh-baked warmth, pop it in a preheated oven at 350°F (175°C) for around 10 minutes. You can also reheat individual slices in a toaster oven or microwave—just don’t overdo it or it may lose its perfect crumb.
FAQs
Can I substitute the Greek yogurt?
Yes! While Greek yogurt adds moisture and a pleasant tang, you can use sour cream or buttermilk as alternatives. These substitutes will keep the cornbread moist but may alter the flavor slightly.
Do I have to use collard greens?
Collard greens are essential to this recipe’s signature flavor and texture, but if you can’t find them, kale or spinach can work as substitutes, though the taste will be a bit different.
Is this cornbread spicy because of the jalapeño?
The jalapeño is diced finely and seeds are removed for less heat, providing just a gentle warmth that complements the dish without overpowering it. You can adjust the amount to your preference.
Can I make this cornbread vegan?
This recipe relies on eggs, Greek yogurt, cheese, and butter, so it’s not suitable for a vegan diet as is, but with some experimentation using substitutes like flax eggs, plant-based yogurt, and vegan cheese, you might create a vegan-friendly version.
What type of cheese works best?
Sharp cheddar is recommended for its bold flavor and meltability, but feel free to experiment with other types like pepper jack for extra kick or mild gouda for a creamier texture.
Final Thoughts
There’s something truly special about the Best Collard Green Cornbread Recipe—it’s a loving blend of tradition, comfort, and just the right touch of unexpected. Whether you’re feeding family, surprising friends, or just satisfying a craving, this cornbread never fails to bring smiles and second helpings. Give it a try and discover your new favorite way to enjoy cornbread with a soulful twist!
Print
Best Collard Green Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Best Collard Green Cornbread combines hearty collard greens with sharp cheddar cheese and sweet corn kernels to create a moist, flavorful Southern-inspired side dish. Using Greek yogurt adds a tangy moisture, while jalapeños provide a mild kick, making this cornbread a delightful accompaniment to any meal.
Ingredients
Wet Ingredients
- 1.5 cups Greek yogurt
- 3 eggs (room temperature)
- 1/3 cup canola oil
- 2 tbsp milk
- 2 tbsp butter (melted)
Dry Ingredients
- 1.5 cups stone ground cornmeal (Bob’s Red Mill recommended)
- 3/4 tsp salt
- 3/4 tsp baking soda
Produce
- 2 cups chopped collard greens (finely chopped, about 1/4-inch pieces)
- 1.5 cups corn kernels (fresh or frozen)
- 3 tbsp jalapeño (diced into 1/8-inch pieces, seeds removed for less heat)
Dairy
- 1.5 cups sharp cheddar cheese (freshly shredded preferred)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure a hot environment for even baking of the cornbread.
- Prepare Dry Ingredients: In a large mixing bowl, combine the stone ground cornmeal, salt, and baking soda. Stir to evenly distribute the leavening agent and seasoning.
- Mix Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, eggs, canola oil, milk, and melted butter until smooth and well combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to maintain cornbread’s tender texture.
- Add Vegetables and Cheese: Fold in the finely chopped collard greens, corn kernels, jalapeño pieces, and shredded sharp cheddar cheese until evenly distributed throughout the batter.
- Prepare Baking Dish: Grease an 8×8 inch baking pan or a similar-sized oven-safe dish with butter or oil to prevent sticking.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from oven and let cool slightly before slicing. Serve warm as a savory side dish.
Notes
- For extra moisture, you may add an additional tablespoon of butter or a splash of buttermilk.
- Adjust jalapeño quantity to your heat preference, keeping seeds for more spice or removing them entirely for mildness.
- Stone ground cornmeal adds a rustic texture; feel free to substitute with medium grind if preferred.
- If using frozen corn, thaw and drain excess water before adding to batter.
- Collard greens should be finely chopped to blend well and cook thoroughly inside the cornbread.
