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