Tex-Mex Cornbread and Collard Greens

[OldUsedParts]

Otherwise known as "Suthern Grub", however, I was kinda disappointed in the Greens so I'll be waiting until the Fall Collard crop hits the shelves before doing anymore this year. Added Salsa and Sweet Corn to the Cornbread and even tho it was good, I'll tweek it some the next time.
[attachment=0]P8240001.JPG[/attachment]
[attachment=1]P8240002.JPG[/attachment]
[attachment=2]P8240003.JPG[/attachment]
[attachment=3]P8240004.JPG[/attachment]
[attachment=4]P8240005.JPG[/attachment]
[attachment=5]P8240006.JPG[/attachment]
[attachment=6]P8240007.JPG[/attachment]

[spacetrucker]

looks good to me
I see you cooked your cone bread in the right pan
The mrs always puts it on top of the stove and heats the oil to the point that when drops the batter it fries jus a little

[bsooner75]

Comfort food done right


Sent from my iPhone using Tapatalk

[OldUsedParts]

spacetrucker wrote:
> looks good to me
> I see you cooked your cone bread in the right pan
> The mrs always puts it on top of the stove and heats the oil to the point
> that when drops the batter it fries jus a little


I grease and pre-heat my castiron skillet (used only for cornbread) in the oven until the oven preheats and then pour in the "Martha White Sweet Yeller Mix" and bake at 400 for 20 min.

[Sailor Kenshin]

Ooo, that looks goooood!