The National Cornbread Festival
South Pittsburg, Tennessee

Smoky Mountains Ham, White Cheddar and Greens Spoonbread -
Camilla Vivian Saulsbury Bloomington, IN

4 tablespoons (1/2 stick) butter

1 medium onion, chopped

2 garlic cloves, minced

4 cups cleaned chopped greens (collards, beet, or spinach), chopped

1 cup Martha White plain cornmeal

1 1/2 teaspoons baking powder

1 teaspoon salt

1/8 teaspoon cayenne pepper

2 cups milk

1 cup diced smoked county ham

2 tablespoons fresh basil

1 8 oz. Container of sour cream

2 cups coarsely grated white Cheddar or sharp Cheddar cheese

Optional: drizzle with maple syrup or molasses

Preheat oven to 375 F.

Heat 2 tablespoons butter in a deep sided iron skillet set over medium high heat. Cook onion and garlic until onion is translucent but not brown, about 6 minutes; add greens and cook until wilted, about 1 minute. Set skillet aside. In a large bowl whisk together cornmeal, baking powder, and cayenne. In a saucepan bring milk to a bare simmer over moderate heat and add in a slow stream to cornmeal mixture, whisking. Spoon into skillet with greens and onions along with ham and basil; stir to combine and let cool about 5 minutes. In a small bowl whisk eggs lightly and add to warm cornmeal mixture in a slow stream, whisking. Whisk in remaining butter until melted. Stir sour cream well and gently drop by spoonfuls evenly on batter, letting it sink in. Sprinkle Cheddar evenly over batter and bake spoon bread in middle of oven 40 minutes, or until knife inserted in center comes out clean. Serve spoon bread immediately (optional, drizzle with maple syrup or molasses). Serves 4