Kiss My Grits!

After the gym this morning, I had to run to the store to pick up some formula and baby food.   I noticed greens in the veg dept just waiting to be bought.  That started a chain reaction southern cooking palooza in my house.   So tonight it’s greens (a mix of mustard, turnip, and collard), maple mustard marinated pork chops (breaded and pan fried), and a maple sour cream cornbread.  Throw out the boxes of cornbread mix, by some cornmeal, and let’s go!

Maple Sour Cream Cornbread

3/4 cup cornmeal

1 cup whole wheat flour

1/2 cup sour cream

1/2 cup milk

1/4 cup maple cream (it’s like a spreadable maple syrup, I used Food For Thought which is a local product)

5 tbspn butter, melted

2 large eggs

1 tspn baking soda

1 tspn baking powder

Preheat oven to 425 degrees

In a large bowl, mix all ingredients together until well incorporated.   Pour into a greased square baking dish (or round or a cast iron skillet, it’s your choice…..and I used nonstick spray) and bake for about 20 minutes until golden brown.

Serve with honey butter (I just took maybe 4 tbspn butter, softened, a tbspn or two of honey, and a few pinches of cinnamon, mixed it all up and put back in the fridge to chill a bit)

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