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Thread: Homemade Greens and Cornbread Recipes

  1. #1
    Elite Member *DIVA!'s Avatar
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    Default Homemade Greens and Cornbread Recipes

    We just can't have people eating out of cans and boxes... It is just uncivilized! Twitchy!!

  2. #2
    Elite Member sluce's Avatar
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    Ok where are the recipes? Here's mine.

    Purchase a large can of Glory Mixed Greens. Open can - be careful of sharp metal edges. Use a dutch oven and brown some bacon until it is nice and crispy. Add onions and cook until they are translucent. Crumble bacon and pour greens over bacon and onions. Heat through.

    Open box of Jiffy Corn bread mix. Add milk and eggs, Bake as instructed.

    Enjoy!
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    Elite Member Mel1973's Avatar
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    Quote Originally Posted by sluce View Post
    Ok where are the recipes? Here's mine.

    Purchase a large can of Glory Mixed Greens. Open can - be careful of sharp metal edges. Use a dutch oven and brown some bacon until it is nice and crispy. Add onions and cook until they are translucent. Crumble bacon and pour greens over bacon and onions. Heat through.

    Open box of Jiffy Corn bread mix. Add milk and eggs, Bake as instructed.

    Enjoy!
    If I didn't think I'd get into trouble, I'd report this post.

    Ok, I'll tell you how I make mine. And it works pretty much the same with any type of greens.

    2 Bunches of greens (mustard, turnip, collard)
    1 onion
    6 slices of bacon - cut into 1/4 inch pieces
    salt, pepper & sugar to taste

    Over low heat, sautee your onion and bacon. While the onion and bacon cooks, wash your greens. You have to be very thorough with washing greens, you'll need to fill up the sink with the greens, add water, run each green section through separately, and repeat at least twice. Once your greens are clean, cut them into small sections. Add your greens to your sauteed onion and bacon (onion should be clear at this point), add some salt and smother fry (do not add water) your greens for about 30 minutes to an hour. Stir every few minutes. Once the greens have cooked down a bit, add water and cook for about 2 more hours. If the greens have a bitter taste, add a teaspoon of sugar.


    Serve over cornbread - NOT jiffy.

    2 cups self rising flour
    1 cup corn meal
    3 Tbs Sugar
    2 Tbs Baking Powder
    2 eggs
    1/4 cup vegetable oil
    water

    1/4 cup vegetable oil in skillet
    Preheat oven to 400. Mix all ingredients together. Pour batter into hot skillet on stove top. Let batter cook on stove top for about 15 minutes - this will give you a nice crunchy crust. After 15 minutes on stove top, put into hot oven for 30 to 45 minutes.
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    Elite Member BITTER's Avatar
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    Mmmmmmmmmmmmm. And the cornbread can sop up that potlikker...that is where all the nutrients are anyway...

    Sometimes I use other smoked meats like turkey necks or ham hocks. This New Years', I made collards with a ham hock thrown in with red and green peppers, to make them festive and GAY!

    Sometimes I like to add a little bit of chicken broth too. Collards can be bitter, so whatever can reduce that bitter taste. My uncle uses carrots in his.
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    Elite Member greysfang's Avatar
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    4 tablespoons unsalted butter
    3 cups white cornmeal, preferably stone ground
    2 teaspoons cream of tartar
    2 teaspoons salt
    1 teaspoon baking soda
    3 cups buttermilk
    4 large eggs, beaten

    Bake for 35 minutes at 450. Best in a cast iron skillet.
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