Turnip Greens and Corn Pone

Name: Turnip Greens and Corn Pone
Prep time: 15 min
Cook time: 1 h
Ingredients: 2 pounds fresh turnip greens (cleaned, cut, and washed); 1 tablespoon bacon fat; 1 teaspoon chicken bouillon (or 1 cube); 1 teaspoon salt; 2 cups finely gound white cornmeal; 1 teaspoon salt; 1.5 cups cold water (or enough to make a batter that can be spooned similar to pancake batter); 4 tablespoons canola oil (or vegetable oil)

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Prep Time: 15 minutes

Cook Time: 60 minutes

Servings: 6

corn pone corn pone bread cornbread

Ingredients

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2 pounds fresh turnip greens (cleaned, cut, and washed)1 tablespoon bacon fat1 teaspoon chicken bouillon (or 1 cube)1 teaspoon salt2 cups finely gound white cornmeal1 teaspoon salt1.5 cups cold water (or enough to make a batter that can be spooned similar to pancake batter)4 tablespoons canola oil (or vegetable oil)

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Instructions

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Step 1

In a large pot, combine the greens, bacon fat, chicken bouillon, and salt. Bring to a boil and then reduce to a simmer. Cover and cook for 45 minutes or until greens are tender.

Step 2

Taste and add additional salt if needed.

Step 3

Preheat the oven to Pour the vegetable or canola oil into a 9 or 10 inch cast iron skillet and place it into the oven while preheating.

Step 4

When the oven is nearly up to temperature, mix the corn meal, salt and water. The batter should be slightly thicker than a pancake batter, but thin enough to pour. Carefully remove the now hot pan from the oven and, working quickly, pour the batter into small rounds (3 or 4 inches across) in the hot oil. Spoon some of the hot fat on top of the batter.

Step 5

Bake for about 15 minutes or until golden brown. Broil for the last 2 to 3 minutes, if needed, to make the corn pone extra golden and crispy around the edges