This time of the year the farmer's markets have a great variety of greens available. You can find mustard, collard and turnip greens, and they all can be delicious.
Greens are a Southern food that I say don’t be too innovative with when pairing with other foods. What could be better than collards with lots of pot liquor and good, hot and heavily buttered cornbread? Why not leave well enough alone?
The real challenge with this pairing may be the cornbread. Most people don't realize that the quality of the corn meal makes all the difference in the world. How long ago was it milled? Do an internet search and see if you can find regionally made corn meal.
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3/4 cup self rising flour
3/4 cup cornmeal
1/4 cup sugar
3/4 teaspoon salt
3 teaspoon baking powder
1 cup buttermilk
Preheat oven to 325 f. Combine the dry ingredients, add the eggs and buttermilk and mix well. Place a cast iron skillet on the stove (skip this step if you are using a muffin pan)and add 2-3 tablespoons bacon fat, when it is smoking hot pour in the batter and let brown just a minute or so. Place in a hot oven and bake for about 20 minutes.