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Irresistible Hot Potlikker Cornbread

Irresistible Hot Potlikker Cornbread for Quick Southern Comfort

Enjoy the delightful flavors of Irresistible Hot Potlikker Cornbread, a quick and easy Southern classic.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: Southern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Fine Yellow Cornmeal Provides classic cornbread texture and flavor.
  • 1 cup All-Purpose Flour Substitute with a gluten-free flour blend for gluten-free option.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 1 teaspoon Kosher Salt Regular salt can be used, but adjust quantity to taste.
  • 1 cup Potlikker Use well-cooked collard greens for optimal flavor.
  • 1 cup Collard Greens (cooked and chopped) Spinach can be a substitute if collard greens are unavailable.
  • 1/4 cup Unsalted Butter (melted) Use plant-based butter for a vegan option.
  • 2 tablespoons Vegetable Oil Olive oil can be a substitute, though it may impart a stronger flavor.
Optional Serving Enhancements
  • Honey or Butter Drizzling with honey or spreading butter adds a delightful finish.
  • Creamy Macaroni and Cheese Pairing with this classic side enhances the comforting vibe.

Equipment

  • Microwave-safe bowl
  • Large Bowl
  • cast iron skillet
  • Wooden Spoon
  • measuring cup
  • Scoop
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a large bowl, whisk together the fine yellow cornmeal, all-purpose flour, baking powder, and kosher salt until fully combined.
  2. Pour 1 cup of potlikker into a microwave-safe bowl and heat for about 2 minutes, or until steaming hot.
  3. Slowly mix 3/4 cup of the hot potlikker into the dry ingredients, stirring gently with a wooden spoon until well moistened but still slightly lumpy.
  4. Fold in the chopped collard greens and melted unsalted butter until just combined.
  5. Put a cast-iron skillet on the stove and heat about 2 tablespoons of vegetable oil over medium heat until shimmering.
  6. Using a scoop, drop 6 balls of batter into the skillet, spacing them about 1 inch apart. Flatten each ball with a coated measuring cup to form 2-inch circles.
  7. Cook the cornbread rounds for about 2 minutes or until the bottom turns golden brown. Flip each piece and cook on the other side for an additional 2 minutes.
  8. Transfer the cooked cornbread pieces to a paper towel-lined plate to drain any excess oil.
  9. Repeat the cooking method for the remaining batter, adding more oil as needed to keep the cornbread from sticking.
  10. Serve your Irresistible Hot Potlikker Cornbread warm, optionally drizzling with honey or spreading butter on top.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 6IUVitamin C: 2mgCalcium: 4mgIron: 8mg

Notes

Mix the batter just until combined to prevent dense cornbread. Store leftover cornbread in an airtight container to maintain freshness.

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