This moist cornbread is so loaded full of vegetables that it could almost be a meal by itself!
- 1 (1 pound) package fresh collard greens, chopped
- 1 1/4 cups self-rising cornmeal mix
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup light (1.5% milkfat) buttermilk
- 1 (14.75 ounce) can sweet cream corn
- 1 1/2 cups chopped onion
- 1/2 teaspoon pepper
- Vegetable cooking spray
- Preheat oven to 400°F.
- Remove any remaining stems on collards. Cook collards in boiling water for 5 minutes. Drain well and squeeze with paper towels to remove as much liquid as possible from the leaves. Set aside to cool.
- Whisk together cornmeal mix, flour, baking powder, and salt in a medium bowl. Whisk together eggs and buttermilk in a large mixing bowl Stir in the cornmeal mix, corn, onion, collards, and pepper. Stir well to incorporate collards throughout the batter.
- Spray muffin tins (there is enough batter for 18 muffin cups) with vegetable cooking spray. Place muffin tins in the oven for 2 minutes. Remove from the oven and fill hot muffin tins until almost full. The hot muffin tins will give each muffin crispy edges.
- Bake at 400°F for 30 minutes or until golden brown. Let muffins cool for 10 minutes before removing them from the muffin tin for serving.
- Don’t have buttermilk? Make your own “sour milk” by adding 1 tablespoon of lemon juice to 1 cup of milk. Stir and let sit for 5 minutes before use.
- After cooking the greens and before adding to the cornmeal mixture, chop up the greens further to assure no stringy pieces.
- Like it hot? Try a dash of hot pepper sauce or cayenne pepper in the batter or even on the finished muffins.
- Other cooked, leftover vegetables can be substituted for the greens. Favorites include: yellow squash, zucchini, green peppers, and spinach.
Video by Jennifer Denson | Video team includes Laurel Sanville MS, RDN, LD, Darci Bell RDN, LD, Taylor Newman, Ph.D. Candidate, and Danielle Anthony