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Collard Green Cornbread

Name: Collard Green Cornbread
Prep time: 30

(33 votes, average: 3.88 out of 5)

30 min prep

12 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

Collard greens give this collard green cornbread a pretty marbled effect, and a ton of cancer fighting phytonutrients. It’s easy to eat your greens in this moist and chewy cornbread with some spicy chili,...

1½ cups fresh or frozen corn kernels, divided
2 tablespoons milk or water
1½ cups stone ground cornmeal
¾ teaspoon salt
¾ teaspoon baking soda
2 cups packed chopped collard greens, stems removed
2 to 3 tablespoons minced jalapeño
3 eggs, lightly beaten
1½ cups Greek yogurt
1½ cups grated sharp cheddar cheese
⅓ cup grape seed or canola oil
2 tablespoons butter

Missing an Ingredient?

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Nutrition Facts

Calories

266 cals

Fat

17 g

Saturated Fat

7 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

6 g

Carbohydrates

18 g

Sugar

2 g

Fiber

2 g

Protein

10 g

Sodium

266 mg

Directions

Preheat the oven to 400 degrees. Place a rack in the middle of the oven.
Blend half of the corn kernels with 2 tablespoons of milk or water. Set aside.
In a large bowl whisk together the cornmeal, salt, and baking soda. In a separate bowl, mix eggs, yogurt, and cheese until combined with a fork or whisk, then add to dry ingredients and mix well. Stir in the remaining corn kernels, pureed corn, collard greens, jalapeño and oil. The batter will be very thick.
Put a 9-inch cast-iron skillet or round baking pan into the oven with the 2 tablespoons of butter. Put into the oven for 3 minutes or until the butter has melted.
Remove from the oven and pour in the cornbread batter. Spread and flatten the top, then bake for 35 minutes or until the cornbread pulls away from the sides of the pan and a toothpick comes out clean. Cool in the pan, cut into slices and serve. Store in the refrigerator.

Chef Tips

If you like spice in your cornbread, add more jalapenos. If you prefer it milder, use less.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

4 comments

Lynn says:

March 20, 2020 at 8:35 pm

Um, there's a step missing here. I can fill in the blanks and guess the eggs, yogurt and cheese go in at step 3. Eggs one at a time probably. But maybe correct the recipe?

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1. Gino says:
  
  March 24, 2020 at 6:45 pm
  
  Thanks, Lynn! Great catch. We've updated the recipe with the correct steps.
  
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Paul says:

May 25, 2020 at 10:46 pm

I see nothing about pureed corn in the ingtredients

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1. CookforYourLife says:
  
  May 29, 2020 at 12:33 pm
  
  Hi Paul, are you able to see the ingredients list? We've found that sometimes this section can be tricky for some browsers. Fresh or frozen corn is listed as the 1st ingredient in the list, and you may have already seen that it gets pureed in step 2 and added to the cornbread mixtured in step 3.
  
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