This is an interesting variation on the Southern tradition of hot peppery cornbread eaten with greens … greens baked right into the cornbread!

This recipe is inspired by the inimitable Raghavan Iyer and his newest book, “Indian Cooking Unfolded.”  In it, he has a recipe for mustard greens stirred into cornbread batter and baked in the oven.  I couldn’t find frozen mustard greens at my local Harris Teeter and didn’t feel like putzing about with fresh, so I substituted frozen turnip greens.

The rest of the recipe is my standard Southern hot-pepper-cornbread recipe (because Raghavan’s cornbread recipe wasn’t vegan!)

INGREDIENTS:

• 2 cups Self-Rising Cornmeal (my family has always preferred the yellow Tenda-Bake)
• 1 Egg Replacer (I use 1 TBL of Ener-G Egg Replacer + 4 Tablespoons Water.  Bob’s Red Mill also makes an excellent egg replacer.)
• 2 Serrano Chili Peppers, diced.  See Notes for additional pepper choices.
• 1 1/3 cups of your favorite unsweetened Faux Cooking Milk (I used WestSoy).
• 1/4 cup Canola Oil OR 1/3 cup Earth Balance, liquified in the microwave
• 1 teaspoon Unrefined Sugar
• 1 heaping cupful Frozen Turnip Greens, lightly defrosted in the microwave
• Cooking Spray

INSTRUCTIONS:

• Preheat oven to 400.  Spray a 9-inch pie pan with cooking spray.
• Combine the self-rising cornmeal, diced peppers, and sugar in a large bowl.  Stir to distribute evenly.  Add the cooking “milk”, egg replacer, and oil or Earth Balance.  Stir well to blend.  If, by any chance, you are accustomed to making Indian cornbread on a griddle – Makki Di Roti – please be aware that this mixture is going to be considerably more “liquidy” and less “doughy” – more like cake batter.
• Finally, stir in the greens.
• Pour into pie pan and cook for approximately 25 – 30 minutes at 400 degrees.  The top should turn a light golden brown and a knife inserted in the center should come out clean.
• Let cool slightly before serving to allow the cornbread to “solidify.”  Hot, it will be very moist and crumbly.  Once it cools you will be able to cut nice neat wedges.

NOTES:

• Raghavan recommends mustard greens, I was quite satisifed with turnip greens, and probably collard greens, dandelion greens, or kale would work just as well.  (Spinach might be too “delicate,” though.)  I’m sure fresh greens would be awesome but I really liked the convenience of frozen (no washing, no chopping!)
• I’ve decided I like Serrano chili peppers in my cornbread – they have a consistent level of hotness, plus a bit of sweetness.  You could also use 1-2 jalapeno peppers, depending on how hot they are, or a couple of green Thai chili peppers (riskier for most Americans).  If going the canned route, depending on your hotness tolerance, you can either use a small, 4 oz. can of mild green chili peppers or diced jalapenos.
• And do as I say, don’t do as I do.  And I say, “Do NOT rub your eyes after dicing the peppers.”  Oooo-weee, when will I learn?
• Final tip, after dicing the peppers, wash your hands with dish washing liquid, not soap. The dish washing liquid has compounds that will break down the hot oils left on your hands from the peppers.