The first bite of Hot Potlikker Cornbread transports me straight to my grandmother’s kitchen, where soul food was more than just a meal; it was a celebration. The rich, savory essence of potlikker, that glorious broth steeped in flavor from collard greens, transforms simple ingredients into something extraordinary. As I whisk together the cornmeal and flour, a wave of nostalgia washes over me—my grandmother’s laughter mingling with the aroma of freshly baked cornbread.
Perfect for a hearty meal or as a side at gatherings, this quick and easy recipe brings together comfort and flavor in just 20 minutes. The unique technique of using potlikker not only elevates the texture but also ensures that every bite is infused with goodness. Whether you’re feeding family or impressing friends, this Hot Potlikker Cornbread is bound to be a hit, leaving them wondering how something so delicious can be whipped up so effortlessly! Let’s dive into this delightful recipe and rekindle that warm, homey feeling.
Why is Hot Potlikker Cornbread so special?
Comforting warmth: This recipe shines with nostalgia, creating an inviting atmosphere perfect for cozy nights.
Quick and easy: With just 20 minutes from start to finish, it’s ideal for busy weeknights or last-minute gatherings.
Unique flavor: Infused with savory potlikker, each bite bursts with rich, comforting taste that elevates traditional cornbread.
Versatile goodness: Serve it as a side or enjoy it on its own—perfect for any meal or occasion!
Nourishing nourishment: Combining collard greens and cornmeal creates a delightful way to sneak in healthy veggies!
This hot potlikker cornbread will have your taste buds dancing and your guests asking for seconds!
Hot Potlikker Cornbread Ingredients
• Here’s everything you need to create this mouthwatering dish!
For the Batter
- Fine yellow cornmeal – 3/4 cup gives that classic cornbread texture and flavor.
- Fine yellow cornmeal – 2 Tbsp. adds a little extra crunch to every bite.
- All-purpose flour – 1/2 cup balances the cornmeal for a tender crumb.
- Baking powder – 1 Tbsp. ensures your cornbread rises beautifully.
- Kosher salt – 3/4 tsp. enhances the overall flavor, reminding you of home.
For the Flavor
- Potlikker – 1 cup is the star ingredient, adding richness and a burst of flavor.
- Collard greens, cooked and chopped – 1/2 cup integrates healthy greens into the mix for added nutrition.
- Unsalted butter, melted – 1 Tbsp. adds richness without overpowering the dish.
For Cooking
- Vegetable oil – 6 Tbsp., divided, helps create a crispy crust for that perfect texture.
This Hot Potlikker Cornbread combines wholesome ingredients that work together to create something truly special!
How to Make Hot Potlikker Cornbread
-
Whisk Together: In a large bowl, whisk together 3/4 cup fine yellow cornmeal, 2 tablespoons cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, and 3/4 teaspoon kosher salt until well combined. This ensures a fluffy texture.
-
Heat the Potlikker: Pour 1 cup of potlikker into a microwavable measuring cup and microwave on HIGH until very hot, about 2 minutes. You want it steaming but not boiling.
-
Combine Ingredients: Slowly pour 3/4 cup of the hot potlikker over the cornmeal mixture, mixing well. Discard any remaining potlikker or save it for another dish. The batter will be thick and hearty.
-
Add Greens and Butter: Add 1/2 cup chopped collard greens and 1 tablespoon melted butter to the cornmeal mixture. Stir until just combined to keep some texture in the batter.
-
Heat the Skillet: In a 12-inch cast-iron skillet, heat 4 tablespoons of vegetable oil over medium heat until shimmering. This helps create a crispy crust.
-
Form the Batter Balls: Using a 2-tablespoon scoop, carefully drop 6 balls of batter into the skillet, ensuring they are 1 inch apart. This allows for even cooking.
-
Flatten the Batter: Lightly coat the bottom of a heatproof measuring cup with cooking spray and use it to gently flatten each ball into a 2-inch circle. This helps them cook evenly.
-
Cook to Perfection: Cook until an even, golden brown crust forms on the bottoms and the batter puffs up slightly, about 2 minutes per side. Flip carefully to keep the shape.
-
Transfer and Repeat: Once cooked, transfer the cornbread to a paper towel-lined plate. Repeat the procedure twice, adding 1 tablespoon of oil per batch to keep them crispy.
-
Serve Warm: Serve your Hot Potlikker Cornbread warm for the best flavor and texture. It’s a treat just waiting to be enjoyed!
Optional: Serve with your favorite honey or butter for extra indulgence.
Exact quantities are listed in the recipe card below.
Hot Potlikker Cornbread Variations
Feel free to get creative with this recipe and make it your own, as these variations can add delightful twists!
- Gluten-Free: Substitute the all-purpose flour with a gluten-free blend to enjoy this dish without the gluten.
- Spicy Kick: Add chopped jalapeños or a pinch of cayenne pepper to the batter for a fiery flavor that complements the cornbread’s warmth.
- Herb Infusion: Incorporate fresh herbs, like chopped thyme or rosemary, for a fragrant touch that elevates the taste significantly.
- Cheesy Goodness: Mix in shredded cheddar cheese or crumbled feta for a creamy, cheesy delight that makes every bite unforgettable.
- Vegetable Boost: Fold in extra finely chopped veggies such as bell peppers or green onions to up the nutritional value and add color.
- Vegan Option: Replace the butter with coconut oil or a plant-based butter and use almond milk or another non-dairy milk instead of potlikker.
- Sweet Touch: Add a couple of tablespoons of honey or maple syrup to the batter for a subtly sweet cornbread, perfect for breakfast.
- Bacon Flavor: Stir in crispy, crumbled bacon pieces for a smoky touch that brings a savory depth to each bite.
These variations are perfect for personalizing your Hot Potlikker Cornbread, deliciously accommodating different tastes and dietary needs!
What to Serve with Hot Potlikker Cornbread?
Imagine the aroma of a warm kitchen, where each dish complements the other, creating a feast for the senses and the soul.
-
Savory Collard Greens: These greens enhance the dish’s rich flavors, making for a warmly satisfying meal that embodies comfort food traditions.
-
Gumbo: A rich, spicy broth complements the cornbread beautifully. The hearty flavors of a well-made gumbo will leave your guests reaching for seconds.
-
Chili: Pairing with a spicy chili creates a delightful contrast—creamy cornbread by your side balances the heat, enriching each bite.
-
Fried Chicken: This classic pairing brings crunchy texture and juicy flavor, creating a meal that’s reminiscent of family gatherings and Southern roots.
-
Honey Butter: A dollop of sweet honey butter enhances the cornbread’s natural sweetness, making for a delicious treat at any meal or snack.
-
Southern Sweet Tea: The perfect sipper, this refreshing drink cuts through the richness of the cornbread while adding a nostalgic touch to your dining experience.
-
Creamy Macaroni and Cheese: This indulgent side offers a comforting creaminess that complements the cornbread’s texture, making it a comforting duo.
-
Apple Pie: Finish off your meal with a slice of warm apple pie for a sweet end that pairs perfectly with the cornbread’s savory elements.
Expert Tips for Hot Potlikker Cornbread
- Consistent Mixing: Ensure ingredients are well combined without over-mixing to avoid tough cornbread; a thick batter is ideal.
- Hot Potlikker: Always use freshly heated potlikker, as this activates the baking powder for a better rise and fluffiness in your cornbread.
- Skillet Preheating: Preheat your cast-iron skillet properly to achieve a perfectly crispy golden crust; oil should shimmer but not smoke.
- Batch Cooking: Don’t overcrowd the skillet—cook in batches to maintain even cooking; crowded cornbread balls won’t puff up properly.
- Serving Tips: Serve warm and fresh; this Hot Potlikker Cornbread tastes best right off the skillet, so enjoy it immediately with honey or butter!
Make Ahead Options
These Hot Potlikker Cornbread bites are perfect for meal prep, making them an excellent choice for busy weeknights! You can prepare the batter up to 24 hours in advance; simply combine the dry ingredients and store them in an airtight container. The cooked collard greens and melted butter can also be mixed in just before cooking. To maintain the best quality, refrigerate the batter and cover it tightly to prevent drying out. When you’re ready to cook, simply heat your skillet, scoop the batter, and follow the final steps. You’ll have delicious, homemade Hot Potlikker Cornbread that’s just as delightful as fresh!
How to Store and Freeze Hot Potlikker Cornbread
Room Temperature: Let leftover cornbread cool completely before storing at room temperature in an airtight container for up to 2 days.
Fridge: For longer storage, refrigerate cornbread in an airtight container for up to 5 days. Reheat in the oven or microwave to enjoy warm.
Freezer: Freeze individual pieces wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, place cornbread in a preheated oven at 350°F (175°C) for about 10-15 minutes, or microwave until heated through. Enjoy your scrumptious Hot Potlikker Cornbread!
Hot Potlikker Cornbread Recipe FAQs
How do I choose the right potlikker for this recipe?
Absolutely! Use potlikker that’s derived from well-cooked collard greens or similar greens for the best flavor. Look for a rich, deeply colored broth. It should smell wonderful and have a slightly thick texture, indicating a good infusion of flavor.
How long can I store leftovers of Hot Potlikker Cornbread?
Very! You can keep leftover Hot Potlikker Cornbread at room temperature in an airtight container for up to 2 days. If you want to store it longer, refrigerate it for up to 5 days. Just remember to reheat it to enjoy that comforting warmth again!
Can I freeze Hot Potlikker Cornbread?
Yes, indeed! To freeze your cornbread, wrap each individual piece tightly in plastic wrap, then place them in an airtight container or a resealable freezer bag. This way, you can enjoy the delightful cornbread for up to 3 months. When ready to use, simply thaw overnight in the fridge and reheat in the oven or microwave.
What if my cornbread turns out too dense?
No worries! If your Hot Potlikker Cornbread ends up dense, it might be due to over-mixing. Remember, a thick batter is fine, but over-whisking can create a tougher texture. To improve future bakes, mix just until combined and try using freshly heated potlikker for a fluffier rise.
Is this cornbread recipe suitable for those with gluten allergies?
Great question! To adapt the Hot Potlikker Cornbread for a gluten-free diet, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the other ingredients, especially baking powder, are certified gluten-free. This way, you can still delight in its comforting flavor while accommodating dietary needs!
Can I make this cornbread vegan?
Absolutely! To make this Hot Potlikker Cornbread vegan, substitute the unsalted butter with a plant-based alternative, such as coconut oil or vegan butter. The potlikker itself usually contains no animal products, making it a perfect base for delicious vegan cornbread!
Irresistible Hot Potlikker Cornbread for Cozy Nights
Ingredients
Equipment
Method
- In a large bowl, whisk together 3/4 cup fine yellow cornmeal, 2 tablespoons cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, and 3/4 teaspoon kosher salt until well combined.
- Pour 1 cup of potlikker into a microwavable measuring cup and microwave on HIGH until very hot, about 2 minutes.
- Slowly pour 3/4 cup of the hot potlikker over the cornmeal mixture, mixing well.
- Add 1/2 cup chopped collard greens and 1 tablespoon melted butter to the cornmeal mixture, stirring until just combined.
- In a 12-inch cast-iron skillet, heat 4 tablespoons of vegetable oil over medium heat until shimmering.
- Using a 2-tablespoon scoop, carefully drop 6 balls of batter into the skillet, ensuring they are 1 inch apart.
- Lightly coat the bottom of a heatproof measuring cup with cooking spray and use it to gently flatten each ball into a 2-inch circle.
- Cook until an even, golden brown crust forms on the bottoms, about 2 minutes per side.
- Once cooked, transfer the cornbread to a paper towel-lined plate and repeat the procedure, adding 1 tablespoon of oil per batch.
- Serve your Hot Potlikker Cornbread warm for the best flavor.