2010 New Year's Meal: Greens and Cornbread
Happy New Year. This is my food post for the new year, the food blog goals for this year will be coming later today. But…had to post my lunch (sans pictures because I am away from my own kitchen).
I am definitely Southern. Most people would argue whether Florida is a southern state. I guess it all depends on your perspective and how you were raised. I was raised by a Dad who was born in AL and a Mom who is from (her family) S. GA. I was born and raised in the middle of the state in Polk County. I moved from there to St. Augustine for about 5 years, then moved to North Carolina. I do not consider my current place of residence (louisville, KY) a southern city. But, today, for my new years lunch – I cooked Southern.
Greens and Cornbread
2 bunches fresh mustard greens
6 slices ham or bacon
1 onion
evoo
Saute onion and pork product in olive oil. Tear greens away from inner light colored stem. Rinse very well. Cook in a big pot, cover greens with water, boil for about 25 minutes. Put the onions and bacon in there too. You can even drink the liquid.
Southern Cornbread (not sweet)
1 1/2 cup yellow cornmeal
1 1/2 cup self-rising flour
1 tsp baking powder
1/2 tsp baking soda
pinch salt
2 eggs
1 1/2 cup lowfat buttermilk
3 1/2 T unsalted butter, melted
1 T unsalted butter
8 in cast iron skillet (better to use 9, but I didn’t have it, so not all of batter would fit)
Mix dry. Combine wet, stir together. Take 1 T butter, heat skillet over medium heat – until butter is melted. Make sure all of bottom is covered.
Bake in 375 degree oven for about 28-30 minutes (if 8 inch).
Serves 8.
Take a bowl. Place cornbread in bottom. Take big scoop of greens and place on top. Eat. Yum!
Happy New Year!
