Greens and Cornbread

Makes 8 servings; 1 slice or square each serving

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  • Vegetable oil or vegetable oil cooking spray
  • 1 14.5-ounce can mixed greens, non-seasoned,
  • low sodium (drain and reserve 1/2 the juice)
  • 1 package of cornbread mix


  1. Preheat oven according to cornbread package directions.
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Use vegetable oil or cooking spray to coat 10” cast iron skillet, oven-proof skillet, or baking dish.
  4. Drain half the juice from the greens. Add the greens and remaining juice to the skillet or baking dish.
  5. Follow package directions to mix cornbread. Add cornbread mixture to the skillet or baking dish and spoon on top of the mixed greens and place in the oven.
  6. Bake for 20 to 25 minutes until the cornbread is golden brown.
  7. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.