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
Scale
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.
