Greens and Upside Down
Cornbread Cake
3 bunches or 1 ½ lb Greens (Kale or Swiss Chard)
Serves: 12
Prep Time: 30
minutes
Cook Time: 30-40
mins
2 tbsp Olive Oil
1 med Onion, chopped
2 drops Tabasco Sauce (or 1 chopped jalapeno pepper)
1 16 oz can Chicken Broth
Cornbread Mix
1 c Corn meal
1 c. AP Flour
1/4 cup Sugar
¼ cup Splenda
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 Egg
1/4 c oil
2 c buttermilk
1 tbsp fresh rosemary, optional
1/2 cup corn kernels, optional
1/4 cup sharp cheddar cheese, optional
Directions:
Generously grease a 13 X 9 inch
baking pan with cooking spray.
Place the pan on an oven rack in the
center position.
Preheat the oven to 350F. Combine
flour, cornmeal, sugar, baking powder, baking soda, salt and rosemary
in a large bowl.
1. Wash greens thoroughly and chop. Steam until wilted. Drain excess liquid.
2. Sauté onion and jalapeno pepper in oil. Add sautéed mix with greens, season with salt, pepper
and Tabasco, as needed and cook in chicken broth for about 15 minutes. Drain excess liquid.
3. Mix cornbread mix (dry ingredients) in one bowl and wet ingredients: buttermilk, egg, oil and rosemary, as
needed in separate bowl. Mix wet with dry ingredients. Add corn kernels and cheese at this point, as needed.
Do not over mix.
4. Arrange greens in bottom of a greased rectangular pan lined with parchment (wax) paper or well sprayed
with cooking spray. Pour the batter evenly over the greens and smooth out with spatula.
Bake 30 – 40 minutes, until golden brown. Let stand 15 minutes before unmolding.
Options: If desired add one chopped jalapeno peeper sautéed with onion and a clove of garlic.