These bacon collard greens and crackling cornbread are two of Tia Mowry's favorite Thanksgiving sides. Learn how to make these easy recipes for your holiday celebrations!
Tia Mowry’s Thanksgiving Collard Greens & Corn Bread
Bacon Collard Greens
Remove rib from collards and tear them into 2 inch pieces.
In a large dutch oven, on medium high heat, cook bacon until fat is rendered. Remove bacon to a towel lined plate. Add onion and 1 teaspoon salt to bacon fat, sauté for 5 to 7 minutes, until onions are tender. Toss in collard greens and sauté until wilted. Pour in chicken stock and apple cider vinegar. Sprinkle with remaining salt and pepper. Toss until fully coated. Cover pan, reduce heat to low and let cook for 40 to 45 minutes. Stir occasionally. Serve.
Preheat the oven to 450°F. Add bacon fat to a 9-inch cast-iron skillet. Place in the oven for at least 10 minutes.
In a large bowl, whisk together the cornmeal, salt, baking soda, baking powder. Make a well in the center of the dry ingredients. Add buttermilk, egg, honey and oil. Whisk wet until is fully mixed, stir in cheese.
Remove cast iron from oven. Swirl melted bacon fat to coat the pan. Pour batter into cast iron, spread evenly. Bake 20 -25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let rest for 5 minutes before cutting. Serve with Collard greens, or butter and honey.