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Spicy Corn Bread with Collard Greens

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Ingredients Edit

  • 1 lb. Ground sirloin
  • 16 oz jar "hot" salsa
  • 2 tsp. crushed red pepper
  • chilies (optional)
  • 1 tbl. black pepper
  • Greens:
  • In stock pot w/2 cups of water place the following:
  • 1 large smoked neck bone (must be smoked)
  • 1 piece salt Pork
  • Dash salt.
  • 1 hamhock
  • 2 cups 3 Cheese blend (any)
  • corn bread.

(Hot water corn bread, everybody's grandmother had a different recipe.) , Or 4 packs or Gold Medal® corn muffin mix (prepare according to package directions. Doubling the recipe.) Two packs of corn bread will be used for top and two for the bottom. Cook bottom bread completely.

Directions Edit

  1. Brown ground meat (cooking thoroughly), add pepper, salsa (chunky), chilies, crushed red pepper
  2. simmer 6 minutes to let spices cook together.
  3. Layer meat, cheeses, spices over completely cooked bread.
  4. Cover w/top batter
  5. Bake in preheated 375 degree oven for 40 minutes or until golden.
  6. Cover and let simmer 20 minutes.
  7. In the meantime, wash and clean 5 bunches of collard greens, after cleaning cut bunches and place into stock pot.
  8. Cover and let slow simmer for 30-40 minutes or until desired tenderness.

"Serve with spicy corn bread. I think the soul food flair can be seen in the tastes and aromas."

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