Cornbread with Mustard Greens and Cheddar
This bread is best baked in a large deep cast iron skillet but any deep 12-inch skillet with an oven-safe handle will work.
Serves: 8Hands-on: 20 minutesTotal: 1 hourDifficulty: Medium
- 3 Tbsp. vegetable oil, divided
- 1 small onion, peeled and diced
- 1 medium poblano pepper, seeded and chopped
- 2 cloves garlic, peeled and minced
- 1 1⁄2 tsp. salt, divided
- 1 large bunch mustard greens, large stems removed and cut into bite-sized pieces (2 cups)
- 1 3⁄4 cups coarse-ground cornmeal
- 2 tsp. baking powder
- 1⁄2 tsp. baking soda
- 2 large ears corn, shucked
- 1 3⁄4 cups buttermilk
- 2 large eggs
- 8 oz. sharp Cheddar cheese, shredded
- Preheat oven to 400°F.
- Heat 1 tablespoon oil in a large cast iron pan or skillet over medium-high heat. When it shimmers, add onion, pepper, garlic and 1⁄2 teaspoon salt. Sauté until soft and translucent, about 10 minutes.
- Add greens and sauté until wilted and water has released. Remove from heat and spread onto a plate to allow to cool. Wipe out pan and add 2 tablespoons oil. Place the pan in the hot oven for five minutes while you mix the batter.
- In a large bowl combine corn meal, remaining 1 teaspoon salt, baking powder and baking soda. Set dry ingredients aside. Use a cheese grater to grate corn off the cob. Mix corn, buttermilk and eggs together and add to the dry ingredients. Add the greens mixture and cheese; fold to combine.
- Remove the hot pan from the oven and pour the batter into the pan. Bake for 40 minutes or until a toothpick inserted into the middle of the cornbread comes out clean. Allow to cool slightly before serving.