You are in for a treat if you love cornbread as much as I do! Crumbled cornbread can serve as a base for all kinds of delicious fare. The sky is the limit so let’s get cooking!👩‍🍳

My father planted the idea one night I was visiting when he threw together a hodgepodge of ingredients he had in the fridge which consisted of leftover sausage, cornbread, and collard greens that he topped with some chow chow. Me after my first bite = 🤯😳🤩 I discovered my love of what he referred to as “components” that night and how layering different flavors and textures can truly make a dish sing! 🥘🎶😋

So, as a tribute to his culinary enterprising, I decided to recreate this dish and also compile one of my own. My first venture was a bbq cheddar bowl after which I proceeded to make the classic sausage and greens bowl. Each one hits completely different but are equally delectable. The first is sweet and smoky while the second is warm and savory juxtaposed with the cool, crunchy chow chow for a nice bit of acid.

Bbq cheddar bowl

You will need: 1 package of cornbread mix, can of bbq baked beans, 1 chicken breast, hickory bbq sauce, shredded cheddar cheese, a few slices of bacon 

To prepare:  Make cornbread and set aside to cool (or use a few slices of leftover cornbread). Prepare bacon in skillet or oven and set aside to cool and then crumble. Cut chicken breast down into bite size pieces, season with S & P, and pan fry in olive oil. Once browned, add bbq sauce and stir until all pieces are coated with sauce. Remove from pan and set aside. Heat up baked beans in small pot until completely warmed through. Roughly crumble 2 slices of cornbread in bottom of a bowl. Add a layer of baked beans and bbq chicken. Top with shredded cheese and crumbled bacon. Enjoy!😋

Sausage and greens bowl

You will need: Half package of smoked sausage (I like Conecuh), can of seasoned collard greens, package of cornbread mix, chow chow 

To prepare: Make cornbread and set aside to cool (or use a few slices of leftover cornbread). Slice 1 or 2 links of sausage into coins and brown in skillet or bake in oven at 350 for 20 minutes on foil lined pan turning once halfway through (for easier cleanup). Heat up collard greens in pot on stove and season if you choose (I like ham seasoning). Place two slices of cooled cornbread  in the bottom of a bowl and roughly crumble. Spoon a layer of hot collard greens over the top and add a layer of chow chow and then enough sausage so you can enjoy a piece with every bite. Stir everything together and devour! ✌️💜🍴

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Tagged as: cooking foodblog Southern food

Mood Ring Kitchen

I’m a self teaching home cook and aspiring foodie entrepreneur. I enjoy coming up with creative ways to prepare flavorful food such as snacks, desserts and everything in between. Cooking is a way for me to challenge myself and satisfy curiosities about different ingredients.

The hope is to produce something thoughtful, memorable or every once in a while maybe even wonderful. I enjoy following my “gut” and exploring new recipes that can be comforting, exciting and nourishing. Above all else, I enjoy exploring the emotions surrounding food and writing about those experiences. 😝👩‍🍳👩‍💻