Jamie Parchman | Magic Valley EC
Parchman adapted an old family recipe to make it easier and healthier. The result is still “warm, inviting comfort food,” she says.
1/3 cup plus 2 tablespoons canola oil, divided use
1/2 teaspoon salt
3/4 teaspoon baking soda
1 2/3 cups Greek yogurt
1 tablespoon honey
1 cup frozen corn
1 1/2 cups grated pepper jack cheese
2 cups collard greens, stemmed and chopped
1. Preheat oven to 400 degrees. Grease a 9-inch skillet or round pan with 2 tablespoons canola oil and place in the oven to heat 2–3 minutes.
2. In a large bowl, whisk together the cornmeal, salt and baking soda. Add the yogurt, eggs, honey and 1/3 cup canola oil and stir until just combined. Use a rubber spatula to fold in the corn, cheese and collards.
3. Remove heated pan from oven and pour in the cornbread batter. Bake about 35 minutes, or until toothpick inserted in center of cornbread comes out clean.
4. Cool the cornbread in its pan on a rack about 10 minutes and then serve warm.