What's for Dinner? Southern Love: Greens and Buttermilk Cornbread Recipe

While researching various recipes for greens and cornbread, I came to realize that sometimes the 'net is way too big. I found thousands of recipes, each proclaiming they are the best. So I do what I usually do when confronted with this dilemma: I combined several different recipes and developed my own version.

Of course, I wouldn't have had to do this if my sister Robin would have gotten back to me with the recipes for them from her sister in law. *sigh*







Greens
1 ham hock
seasoned salt
lots of hot sauce
splash or two of apple cider vinegar
chopped onion and garlic
1 large bag prepared mixed greens
vegetable oil

In a large pot on high heat, add hock, seasoned salt, hot sauce, vinegar, onion and garlic and just cover with water. Bring to a simmer, reduce heat to medium low and cook for one hour.

Rinsh the greens well. Place greens in pot a little at a time, stirring after each addition. Add oil. Cook for one to two more hours, stirring occasionally. Taste and adjust seasoning as desired.

Remove pork hock and shred meat if desired.

Buttermilk Cornbread
2 1/2 cups buttermilk
1 1/2 cups cornmeal
2 cups flour
2/3 cup sugar
1 T baking powder
1 t salt
1/2 cup vegetable oil
2 eggs

Preheat oven to 400°.

In a medium bowl, combine milk and cornmeal; let stand 15 minutes. Spray a 9x13" baking pan with cooking spray. Set aside.

In a large bowl, whisk together flour, sugar,baking powder and salt. Stir in the cornmeal mixture, eggs and oil til smooth and very few lumps remain. Pour batter into prepared pan.

Bake 27-30 minutes, or til a toothpick inserted in the center comes out clean.

Note: This is without a doubt the best cornbread I have ever made. It was moist, lightly sweet and very cake-like.

I served the greens topped with some of the pork, diced tomato and onion, a big slice of cornbread, the "Pot Licker" and additional hot sauce. This was an incredible meal!