Category
Dinner
Servings
4
Prep Time
15 minutes
Cook Time
55 minutes
Ingredients
238g Cornmeal
132g Ap Flour
70g Sugar
15g Baking Powder
6g Salt
500g Buttermilk
1ea Egg
112g Butter Melted and Split in Half
2T Paprika
1T Cayenne
1T Garlic Powder
1t Onion Powder
1t Black Pepper
1t Salt
1/2t Dried Thyme
1t Ground Coriander
1 Bunch Collard Greens (Stems removed and Cut into 1inch square pieces)
1/2 Onion (Medium Dice)
-
4-6 Strips of Bacon Cut into 1/2 inch pieces
Salt
1t Sherry Vinegar
-
Chicken Breast, 2 x 0.5lb Breasts
For The Corn Bread
For The Blackening Spice Combine
For The Collards
Chicken
Directions
For The Corn Bread
Whisk all ingredients together in a mixing bowl except half of the melted butter.
Pre heat oven to 365F.
In a cast iron skillet coat with the remaining melted butter and add corn bread mixture.
Cook for about 30 to 45 min. Until thoroughly cooked and the top of the corn bread is golden brown.
For The Collards
In a cast iron skillet, cook bacon on medium heat until nearly crispy and remove from pan.
Add the onion to the hot Rendered bacon fat and cook until translucent (about 5 minutes).
Add collards and cook with lid on for several minutes.
Stir collards and add bacon back to the pan. Season with a pinch of salt and add sherry vinegar. When collards are well cooked and liquid evaporates turn off heat and remove from pan.
For Chicken
Season chicken breast on all sides with an even coat of the blackening spice.
Cook in cast iron skillet with a tablespoon of canola oil or grill over charcoal till internal temperature of 150F. Let the chicken rest for a couple of minutes. Serve immediately with the collard greens and cornbread. Enjoy
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