When it comes to cookin’ up cabbage, whether fried, steamed or boiled, I have to have a big slice of hot buttered cornbread to go along with it. One day I decided to try to add the cabbage to the cornbread and see if I could make it work and low and behold it did. Talking about some good eatin’ that night and the next day as I crumbled up a big ole slice in a bowl of homemade vegetable soup. I have cooked this many times since then and it is just delicious, even my husband who is not a fan of cornbread enjoys this version. For more family recipes follow me on facebook at www.facebook.com/janetsappalachiankitchen.
Cabbage In Cornbread:
2 T. butter or margarine
3 C. cabbage, chopped
1/4 tsp. salt
1 C. self rising cornmeal
3/4 C. self rising flour
1/4 C. vegetable oil
1 large egg, beaten
1/2 – 2/3 C. milk
3 strips bacon, cooked and crumbled
bacon grease for greasing the skillet
In a skillet, melt the butter over med. high heat. Add the cabbage and the salt, cook for 5-6 minutes until wilted and softened. Remove from heat and set aside.
Stir together the cornmeal and flour add the oil, egg and start with 1/2 C. milk. Add the chopped bacon and cabbage, stir to combine. Add a little more milk to thin the batter, not too much. Grease a 9” iron skillet with the bacon grease. Pour the mixture into the skillet and smooth out in the pan. Bake at 425 degrees for 20 minutes on the lower part of the oven, move to the top for another 5 minutes. Remove and turn out onto a plate. Slice it up, slather with butter and dig in.