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Side Dishes

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.


6 servings

Total Time

1 hour

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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, 57 minutes.

Boil water and 1 tsp. salt in a saucepan over high heat. Slowly whisk in cornmeal; cook until thick, whisking constantly, 45 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.

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