Ingredients with Measurements:
- 1 bunch of collard greens, washed and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1/2 cup of buttermilk
- 1/2 cup of vegetable oil
- 2 eggs, beaten
- 1 cup of shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, sauté the onion, garlic, and red bell pepper until softened.
3. Add the chopped collard greens to the skillet and cook until wilted. Season with salt and pepper to taste.
4. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and baking soda.
5. In another mixing bowl, whisk together the buttermilk, vegetable oil, and beaten eggs.
6. Add the wet ingredients to the dry ingredients and mix until well combined.
7. Fold in the sautéed collard greens and shredded cheddar cheese.
8. Pour the mixture into a greased 9x13 inch baking dish.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Let the casserole cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 29g
Protein: 9g
Fiber: 4g
Substitutions for ingredients:
- You can use kale or spinach instead of collard greens.
- You can use any type of cheese you prefer.
Variations:
- Add cooked bacon or sausage to the mixture for added flavor.
- Add diced tomatoes or corn kernels for a pop of color and texture.
Tips and tricks:
- Make sure to chop the collard greens into small pieces to ensure they cook evenly.
- You can make the cornbread mixture ahead of time and store it in the refrigerator until ready to use.
- Serve with hot sauce or salsa for an extra kick of flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the casserole on a platter with a garnish of fresh herbs or chopped scallions.
Garnishes:
Fresh herbs, chopped scallions, hot sauce, or salsa.
Pairings:
This casserole pairs well with roasted chicken or pork chops.
Suggested side dishes:
Mashed sweet potatoes or roasted vegetables.
Troubleshooting advice:
If the cornbread mixture is too dry, add a splash of buttermilk to moisten it.
Food safety advice:
Make sure to wash the collard greens thoroughly before using them in the recipe.
Food history:
Collard greens are a staple in Southern cuisine and were brought to the United States by African slaves.
Flavor profiles:
This casserole has a savory and slightly sweet flavor from the collard greens and cornbread mixture.
Serving suggestions:
Serve this casserole as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Taste: Savory, Tangy, Smoky, Comforting, Hearty