Collards Spoon Bread
Spoon bread is a cornmeal-based side dish, typically served in the South. With a custardy interior and crisp, cheesy crust, this is a comforting side dish that is perfect for sopping up this Black-Eyed Pea Chili.
Preheat oven to 400°. Coat a 2-quart soufflé dish with butter.
Sauté collards, onion, and garlic in 2 Tbsp. butter in a sauté pan over medium-high heat, 5–7 minutes.
Boil water and 1 tsp. salt in a saucepan over high heat. Slowly whisk in cornmeal; cook until thick, whisking constantly, 4–5 minutes. Off heat, whisk in remaining 2 Tbsp. butter, then stir in collards mixture; season with salt and pepper.
Whisk together buttermilk, eggs, baking powder, baking soda, and ¼ cup Parmesan; stir into cornmeal mixture, then transfer to prepared dish. Sprinkle top of spoon bread with remaining ¼ cup Parmesan; bake until golden and center is set, about 40 minutes.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 8g 40%
Cholesterol 127mg 42%
Sodium 813mg 33%
Carbs 28g 9%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.