When you go meatless there is no reason you can’t go Southern at the same time.
Sure, Southern food is famous for its use of pork, but pork is not a requirement for Southern food.
One of my favorite Deep South combinations is cornbread and greens, and if you garnish it with a tomato chutney, aka chow-chow, it can be fantastic.
If you want to use a cornbread mix, I won’t tell anyone, just be sure to heat that cast-iron skillet smoking hot, add oil and pour the batter in.
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It will sizzle and smoke, but it is making a delicious brown and chewy crust that is wonderful. Cook the greens in a vegetable stock, add red pepper flakes and a jalapeno pepper if you like.
The chow-chow is a simple combination of 2-3 cups whole canned tomatoes, 1 cup sugar, 2/3 cup vinegar, 1 chopped onion, a few whole cloves and a chopped jalapeno. Simmer until thick. That’s it!