This is my favorite corn bread for various types of greens. It is beyond simple. I call it "black people's polenta." Just boil some water. In a bowl, pour some self rising corn meal mix (use flour, salt, baking powder, and corn meal if you must make it difficult) in a bowl. Add enough of the hot water to make a thick paste. Spoon it into a hot, oiled skillet and fry until golden brown on each side. Serve with boiled cabbage, mustard greens, or my favorite, collard greens.


Note that the other cornbread is what my grandmother calls "egg bread" That is the type of bread you want with black-eyed peas or okra or other vegetables.

Log in or registerto write something here or to contact authors.