Staff Favorite- Turnip Greens in the Bathtub

16 Jun

From Ken M.:

My fave is Turnip Greens in the Bathtub (LA 641.5 H319t) and the recipe I use most often is “Mexican Cornbread #2” (p 63). The author is originally from southern Georgia, and her approach to Louisiana flavors has a touch of something reminiscent of that part of the country. Her ‘crawfish elegante’ (served in pastry shells!) is also mighty tasty.

Mexican Cornbread#2

2 eggs

1 cup buttermilk or sour cream

1/2 cup Wesson oil

1 can (17 oz) cream style corn

1 and ½ cups yellow cornmeal

1 cup flour

4 teaspoons baking powder

2 teaspoons salt

2 to 5 jalapeno peppers, chopped, seeds removed

1/2 cup finely chopped bell pepper

1/2 cup finely chopped green onion

1 to 1 ½ cups grated sharp Cheddar cheese

Beat eggs, add buttermilk or sour cream, add can of corn and then add oil. Combine dry ingredients and sift into mixture. Add other ingredients. Pour into greased 9”x9”x2” pan and bake 40 to 50 minutes in preheated 400 degree oven. Cool.
*recipe calls for yellow corn meal; I use white or half and half

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