Greens And Cornbread Balls |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 1 |
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A different twist on two Southern Classics! Ingredients:
1 14 oz can greens (doesn't need to be cooked) drained and squeezed thoroughly to remove liquid. you can use 1 1/2 to 2 cups of your leftover cooked greens. |
1/4 to 1/2 cup roasted red peppers, diced |
1/4 cup onion, minced |
2 slices bacon,cooked and crumbled |
1/2 to 3/4 cup pepper jack cheese, grated |
salt, pepper, hot pepper sauce, optional use whatever you use to season greens if they aren't already. season to taste. |
1 to 2 cups cornbread stuffing mix, may substitute cooked and crumbled cornbread |
3 eggs, beaten |
Directions:
1. Preheat oven to 350 degrees and grease cookie sheet
2. Mix greens, diced red pepper (amount you like), onions, bacon, pepper jack cheese (amount you like). Taste and then season with salt, pepper and/or hot pepper sauce, optional, to taste.
3. Add 1 cup cornbread stuffing mix, or crumbled cornbread, and beaten eggs. Add more cornbread stuffing mix or cornbread, as needed to make a mixture that is still a little moist.
4. Roll into walnut size balls, they will be moist, and place on a greased cookie sheet. Bake in a 350 degree preheated oven for 8 minutes. Turn pan around and cook another 5 -10 minutes. They should be firm, with a tiny give when done. As always, my oven cooks different than yours...adjust time accordingly.
5. Can also be found here /food-in-orlando/greens-and-cornbread-balls
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