Cornmeal Spoonbread with Fresh Greens

Preparation info
  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Soft and puffy like a soufflé, spoonbread is one of the family of traditional hot Southern cornmeal breads. Stirring the cornmeal with cold liquid before adding it to boiling liquid helps prevent lumps.

Ingredients

  • 1 pound collard greens, swiss chard, kale, or mustard greens
  • ½ cup chopped onion

Method

  1. Prepare the greens as described on pages 174-175. Chop the cooked greens fine and set aside.
  2. Combine the onion and oil in a nonstick skillet and cook over medium heat until golden, about 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the greens and stir to blend. Season to taste with salt and pepper. Set aside.
  3. Stir together the corn