Collard Green Cornbread - Cook For Your Life- anti-cancer recipes

Collard Green Cornbread

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 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,...

Ingredients

  • 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?
 Visit our ingredient substitution guide.

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

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*per serving

Directions

  1. Preheat the oven to 400 degrees. Place a rack in the middle of the oven.
  2. Blend half of the corn kernels with 2 tablespoons of milk or water. Set aside.
  3. In a large bowl whisk together the cornmeal, salt, and baking soda. Add the remaining corn kernels, pureed corn, collard greens, jalapeño, and oil. Mix until well blended, the batter will be very thick.
  4. 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.
  5. 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

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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4 comments

  1. 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?

    1. 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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