Southern Comfort~Turnip Greens and Corn bread

 There is something wonderful and uncomplicated about a plate of turnip greens.  There are days that turnip greens and cornbread is the only meal that will do.  I am not talking about a can or a frozen box of turnip greens, either.  I am referring to fresh greens, with some onion and a big wedge of warm cornbread.  Some country sausage, some bacon. Are you getting hungry, yet?

Cornbread

Preheat the oven to 425 degrees

1 cup of Yellow Corn Meal
1 cup of All-purpose Flour
1 Tablespoon Baking Powder
1 teaspoon salt
1 Tablespoon Sugar (optional)
1 egg
1 cup of Milk
1/3 cup of shortening, oil or bacon grease(this is the only exception to the 1 rule)

In an 8 inch cast iron skillet, place the shortening, oil or bacon grease and put in cold  oven and then start to preheat it.
Mix together the dry ingredients and make a well.
Put egg in milk and beat until blended.  Pour into well of dry ingredients.  Mix until dry and wet ingredients are incorporated.  Very, Very Carefully Pour the HOT oil into the batter and mix until blended. Pour batter into the skillet. The fat will form an edge between the pan and the batter. 
Bake at 425 degrees for 25 to 35 minutes or until top is browned and a tester comes out clean.

Turnip Greens

1 large bunch of Turnip Greens
1 cup of chopped Onion
4 slices of Bacon
1 teaspoon of minced Garlic

Wash and clean turnip greens, chop into 1 inch strips, removing the bad leaves and hard stems.  Chop the rest of the stems and cook those with the leaves.  Place chopped greens in a large stock pot and fill half way with water.  Add salt. Bring to boil and cook until the greens start to turn bright green. Remove the greens from the hot water and drain in a colander.  Reserve some of the water from the pan.
While the greens are starting to cook. Cook bacon in a large skillet over low-medium.  Once bacon starts to brown remove and add onion.  Let onion caramelize and add garlic.  Cook a few minutes and stir so that the garlic does not burn.  Add Turnip greens and toss in the oil with onion and garlic.  Add some of the reserved water from the greens.  Let cook for  5 minutes.  Put the lid on the pan and let it sit while the corn bread finishes cooking. Serve with the bacon and hot sauce or white vinegar.  Yummy!

Enjoy!

Deloris
Printable Recipe: https//sites.google.com/site/basilandrosemarys/turnip-greens-and-corn-bread