Cornbread And Greens

• 2 c. organic cornmeal
• 2 t. baking powder
• 1 bunch mustard greens
• 1 bunch turnip greens
• 1 T. olive oil
• 1/2 t. honey
• 1 t. turbinado sugar
• 1/2 t. salt
• 1/4 c. unprocessed oil
• 1/2 c. boiling water
• 1/2 c. buttermilk or plain yogurt
• 2 eggs, beaten
• 2 T. butter
• 1 bunch kale
• 1 medium turnip, cubed
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, chopped
• 1 vegetable bouillon cube or 1 t. seasoned salt

1. Preheat oven to 350u0b0.
2. In a large bowl stir together dry ingredients.
3. Add oil and boiling water.
4. Stir well.
5. Add buttermilk and eggs, stirring until smooth.
6. Stir in an additional 1 to 2 T. buttermilk if batter seems too thick.
7. Place butter in an 8x8x2 in baking pan or a large cast iron skillet.
8. Heat in oven just until butter melts.
9. Spread cornmeal batter in pan.
10. Bake for 10 minutes.
11. Increase oven temperature to 375u0b0 and bake for 20-25 minutes more until lightly golden and toothpick inserted in center comes out clean.
12. Cut into squares,
13. Serve warm with butter and honey or homemade preserves.

cornmeal, baking powder, mustard greens, greens, olive oil, honey, turbinado sugar, salt, unprocessed oil, boiling water, buttermilk, eggs, butter, kale, onion, red bell pepper, garlic, vegetable bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=41145 (may not work)