Southern Kitchen Recipe

Prepare the Cornbread

In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, sugar, and salt. Mix well.

Mix Wet Ingredients

In another bowl, whisk together milk, eggs, melted butter, and vegetable oil until well combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.

Bake

Preheat the oven to 400°F (200°C). Grease a baking pan and pour the batter into it. Bake for about 20-25 minutes, or until golden brown.

Prepare the Greens

Wash the collard greens thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces.

Sauté Onion and Garlic

In a large pot, heat a drizzle of oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent.

Cook the Greens

Add the chopped collard greens to the pot. Pour in the chicken broth and add apple cider vinegar, red pepper flakes, salt, and black pepper. Stir well.

Simmer

Bring to a boil, then reduce heat and let simmer for about 30-40 minutes, until greens are tender.

Prepare the Peaches

Peel and slice the fresh peaches. In a large bowl, combine them with sugar, brown sugar, ground cinnamon, and ground nutmeg. Set aside to marinate.

Make the Cobbler Batter

In a separate bowl, mix the flour, baking powder, and salt. Stir in the milk and melted butter until just combined.

Assemble the Cobbler

Preheat the oven to 350°F (175°C). Pour the batter into a greased baking dish and top with the marinated peaches, spreading them evenly.

Bake

Bake for 40-45 minutes until the top is golden brown and the peaches are bubbly.