Johnson's Southern Cornbread and Collard Greens
A comforting duo of crispy cornbread and smoky collard greens, paying homage to the Southern roots of the Johnson surname. This southern-inspired vegetarian (vegetarian option) ready in about 75 minutes pairs yellow cornmeal, all-purpose flour, buttermilk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1.5 cups buttermilk
- 2 eggs
- 1 tbsp baking powder
- 1 tsp salt
- 4 cups collard greens
- 4 slices bacon
- 1 tbsp vinegar
- 2 cups water
Instructions
- Step 1: Preheat oven to 425°F (220°C). Grease a 9-inch cast-iron skillet.
- Step 2: In a bowl, whisk 2 cups cornmeal, 1 cup flour, 1 tbsp baking powder, 1 tsp salt, 2 eggs, and 1.5 cups buttermilk until just combined. Pour into the skillet and bake for 25-30 minutes until golden and crisp. Let cool slightly.
- Step 3: For collard greens, chop 4 cups collard greens and soak in 2 cups water with 1 tbsp vinegar for 15 minutes. Sauté 4 diced bacon slices in a large skillet until crispy. Add greens, 1 tbsp vinegar, and 1 tsp salt. Cook over medium heat for 20-25 minutes until tender, stirring occasionally. Serve alongside cornbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Johnson's Southern Cornbread and Collard Greens take to make?
Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Johnson's Southern Cornbread and Collard Greens?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow cornmeal from drying out.
Can I substitute ingredients in Johnson's Southern Cornbread and Collard Greens?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Johnson's Southern Cornbread and Collard Greens for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Johnson's Southern Cornbread and Collard Greens vegetarian option?
Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
