Demetria White from White's Family Farm made Turnip Green & Cheddar Cornbread. (see recipe below) The Turnip Green Festival at the Nashville Farmers Market is Saturday, November 2nd from 10:00 – 4:00, with live music, free samples, a cornbread baking contest, cooking demos and more. Get all the details online at www.nashvillefarmersmarket.org
Turnip Green & Cheddar Cornbread
1 Poblano Pepper, seeded & chopped
1 onion, diced (1 cup)
2 cloves garlic, minced
½ teaspoon salt
1 large bunch of greens, washed, stemmed & chopped
4 tablespoons oil
1 ¾ cups buttermilk
2 large eggs
1 ¾ cups self-rising cornmeal
2 tablespoons sugar
2 ears of corn, cut off (or 1 small can creamed corn)
8 oz sharp cheddar cheese, shredded
Preheat oven to 400 degrees.
Heat 2 tablespoons oil in cast iron skillet. Add onion, pepper, garlic and ½ teaspoon salt. Sauté until soft. Add greens and sauté until wilted. Remove from heat and cool.
In a large bowl, combine cornmeal, sugar, buttermilk, eggs and corn. After mixed well, fold in cheese & greens mixture. Add remaining 2 tablespoons of oil into clean iron skillet. Pour cornbread mixture in and bake for 40 minutes or until done. When cornbread comes out of oven, cover with aluminum foil and allow to sit for 10 to 15 minutes before cutting. Enjoy!!!!
