I’m at a loss for words lately. I’ve had this recipe ready to go for a few weeks now, but I’ve held off on it because I couldn’t bring myself to write an intro for you. This is an annoying new trend for me; one fueled by an unhealthy addiction to Candy Crush and Farm Heroes. If you know what these things are, then send me an extra life would you. If you don’t know what they are, thank your lucky stars and whatever you do, DON’T try to find out. Remember that time back in the 80’s when MTV had the Monkees marathon where they played the whole series back to back for a whole weekend and you tried your best to stay up to see every single stupid, silly episode – well, it’s sort of like that but it never EVER ends.
So, I’m going to make this week’s post short and sweet; I’ve things to do…
I’ve found another way to hide my veggies. And, while just about any bread is better with a half pound of cheese added to it, this cornbread is loaded with a large bunch of mustard greens, onions, peppers and garlic. It’s inspired by the wonderful Mexican cornbread found allover Texas, but made with a decidedly southern twist. No this isn’t exactly a healthy salad, and it’s not even a veggie at all. However, pair it with a salad and you do have a meatless meal that is hearty, savory, satisfying and better for you than many other more traditional southern meals. Enjoy!
Cornbread with Mustard Greens and Cheddar
I love the texture of coarse cornmeal in this bread. It gives the edges an extra crunch that's hard to stop snacking on. If you prefer a little heat, use a jalapeno pepper in place of the Poblano. This bread is best baked in a large deep cast iron skillet but any deep 12” skillet with oven-safe handles will work.
1 Poblano pepper, seeded and chopped
1 small onion, diced (about 1 cup)
2 cloves garlic, minced
1 large bunch mustard greens, large stems removed
3 tablespoons vegetable oil
1 3/4 cups buttermilk
2 large eggs
1 3/4 cups coarse-ground cornmeal
2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon salt
2 ears of corn, shucked with silks removed (or one small can creamed corn)
8 ounces sharp cheddar cheese, shredded
Preheat oven to 400 degrees.
Wash and cut greens into bite size pieces. Heat 1 tablespoon oil in cast iron pan or large skillet. When it shimmers add onion, pepper, garlic and 1/2 teaspoon of salt. Saute until soft and translucent, about 10 minutes. Add greens and saute until wilted and water has released. Remove from heat and spread onto a plate to allow to cool. Wipe out pan and add two tablespoons oil. Place the pan in the hot oven for five minutes while you mix the batter.
In a large bowl combine corn meal, remaining 1 teaspoon salt, baking powder and baking soda. Set the dry ingredients aside. Use a cheese grater to grate the corn off the cob. Two large ears of corn should give you a scant cup of grated corn. Mix corn, buttermilk and egg together and add to the dry ingredients. Add the onions and greens and the grated cheese and fold to just combine. Remove the hot pan from the oven and pour the batter into the pan. Bake for 40 minutes or until a toothpick inserted into the middle of the cornbread comes out clean. Allow to cool slightly before serving.
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