• 1 Poblano pepper, seeded and chopped
  • 1 small onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 large bunch mustard greens, large stems removed
  • 3 tablespoons vegetable oil
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 1 3/4 cups coarse-ground cornmeal
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 2 ears of corn, shucked with silks removed (or one small can creamed corn)
  • 8 ounces sharp cheddar cheese, shredded


  1. Preheat oven to 400 degrees.
  2. Wash and cut greens into bite size pieces. Heat 1 tablespoon oil in cast iron pan or large skillet. When it shimmers add onion, pepper, garlic and 1/2 teaspoon of salt. Saute until soft and translucent, about 10 minutes. Add greens and saute until wilted and water has released. Remove from heat and spread onto a plate to allow to cool. Wipe out pan and add two tablespoons oil. Place the pan in the hot oven for five minutes while you mix the batter.
  3. In a large bowl combine corn meal, remaining 1 teaspoon salt, baking powder and baking soda. Set the dry ingredients aside. Use a cheese grater to grate the corn off the cob. Two large ears of corn should give you a scant cup of grated corn. Mix corn, buttermilk and egg together and add to the dry ingredients. Add the onions and greens and the grated cheese and fold to just combine. Remove the hot pan from the oven and pour the batter into the pan. Bake for 40 minutes or until a toothpick inserted into the middle of the cornbread comes out clean. Allow to cool slightly before serving.

Many thanks to  Rebecca Wiggins-Richmond at It’s Not Easy Eating Green for this awesome recipe!