Best Collard Green Cornbread

Here is my favorite collard green cornbread recipe, with Greek yogurt for extra moisture, sharp cheddar cheese, sweet corn kernels, and a bit of jalapeño for a little kick.

This cornbread has become a regular at our dinner table, especially when I’m serving chili or soup. The collard greens add a nice touch without overpowering the corn flavor, and my kids actually eat their greens this way without complaining!

What Kind of Cornmeal Should I Use?

Stone ground cornmeal is definitely the way to go for this recipe, and it’s what I’ve called for in the ingredient list. The difference between stone ground and regular cornmeal is that stone ground has more texture and a fuller corn flavor since it includes some of the hull and germ. You can find it in yellow or white varieties, and either will work great here – yellow tends to have a slightly sweeter taste while white is a bit more subtle. If you can only find regular cornmeal at your store, don’t worry too much about it, your cornbread will still turn out tasty. Just avoid the super fine cornmeal or corn flour, as those will give you a different texture than what you’re looking for in this recipe.

Options for Substitutions

This cornbread recipe is pretty forgiving, so here are some swaps you can make:

• Stone ground cornmeal: Regular cornmeal works fine if you don’t have stone ground. The texture will be slightly less rustic, but the taste will still be great.
• Collard greens: If collard greens aren’t available, try using kale, Swiss chard, or spinach instead. Just make sure to remove any tough stems and chop them up well. Spinach has more moisture, so squeeze out excess water before adding it to the batter.
• Greek yogurt: Sour cream is a perfect one-to-one swap for Greek yogurt. You can also use buttermilk, though you might need to reduce the milk or water slightly since buttermilk is thinner.
• Sharp cheddar cheese: Feel free to use any cheese you like – pepper jack adds a nice kick, while mild cheddar or Monterey Jack work if you prefer less sharpness.
• Jalapeño: Adjust the heat to your liking. Use less jalapeño for a milder version, or swap in serrano peppers if you want more spice. You can also use canned green chiles for a gentler heat.
• Grape seed or canola oil: Vegetable oil or melted butter both work as substitutes here without any changes to the recipe.

Watch Out for These Mistakes While Baking

The biggest mistake when making cornbread is overmixing the batter, which creates a tough, dense texture instead of the tender crumb you’re after – stir just until the dry ingredients are moistened and you still see a few lumps.

Make sure your collard greens are completely dry after washing, as excess water will make your cornbread gummy and prevent it from getting that golden crust.

Don’t skip preheating the skillet with butter in the oven, since this step creates a crispy, caramelized bottom that’s one of the best parts of the dish.

Finally, resist the urge to cut into the cornbread right away – letting it cool for at least 10 minutes helps it set up properly and makes slicing much cleaner.

What to Serve With Collard Green Cornbread?

This savory cornbread is packed with greens and cheese, so it pairs perfectly with a big bowl of chili, whether you go for beef, turkey, or vegetarian. It’s also great alongside barbecue – think pulled pork, brisket, or grilled chicken – since the cornbread’s slight kick from the jalapeños complements smoky flavors really well. For a lighter meal, serve it with a simple soup like chicken noodle or vegetable, or even just a fried egg on top for breakfast. The cornbread is filling enough that you don’t need much else, but a side of coleslaw or a fresh tomato salad rounds things out nicely.

Storage Instructions

Store: Keep your collard green cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. If you want it to last longer, store it in the fridge for up to 5 days—just know it might dry out a bit, but it’s still great toasted or warmed up.

Freeze: This cornbread freezes really well for up to 3 months. I like to slice it first, then wrap individual pieces in plastic wrap and put them all in a freezer bag. That way you can grab just what you need without thawing the whole thing.

Warm Up: To bring back that fresh-baked taste, wrap a slice in a damp paper towel and microwave for 20-30 seconds, or warm it in a 350°F oven for about 10 minutes. You can also slice it and toast it in a skillet with a little butter for a crispy edge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2150
• Protein: 70-80 g
• Fat: 105-115 g
• Carbohydrates: 175-195 g

Ingredients

• 1.5 cups Greek yogurt (adds moisture and tang)
• 1.5 cups stone ground cornmeal (I use Bob’s Red Mill)
• 1.5 cups sharp cheddar cheese (freshly shredded preferred)
• 3/4 tsp salt
• 2 cups chopped collard greens (finely chopped, about 1/4-inch pieces)
• 1.5 cups corn kernels (fresh or frozen)
• 3 eggs (room temperature)
• 1/3 cup canola oil
• 2 tbsp milk
• 2 tbsp butter (melted)
• 3/4 tsp baking soda
• 3 tbsp jalapeño (diced into 1/8-inch pieces, seeds removed for less heat)

Step 1: Prepare Mise en Place and Preheat

• 2 cups collard greens
• 3 tbsp jalapeño

Preheat your oven to 400°F and position a rack in the middle.

While the oven heats, finely chop your collard greens into 1/4-inch pieces and dice the jalapeño into 1/8-inch pieces, removing the seeds if you prefer less heat.

Measure out all remaining ingredients and have them ready.

I like to use fresh collard greens when possible—they have a better texture and flavor than frozen, and the finer chop ensures they distribute evenly throughout the cornbread.

Step 2: Create the Blended Corn Mixture

• 3/4 cup corn kernels
• 2 tbsp milk

In a blender or food processor, combine half of the corn kernels (3/4 cup) with the milk and blend until mostly smooth with some small corn pieces remaining—this creates a creamy base that adds moisture and texture to the cornbread.

Set the pureed corn aside separately from the remaining whole corn kernels.

Step 3: Combine Dry Ingredients

• 1.5 cups stone ground cornmeal
• 3/4 tsp salt
• 3/4 tsp baking soda

In a large mixing bowl, whisk together the cornmeal, salt, and baking soda until evenly distributed.

This prevents lumps and ensures the leavening agent is incorporated uniformly throughout the batter, which is critical for a tender crumb.

Step 4: Build the Wet Base and Combine with Dry Ingredients

• 3 eggs
• 1.5 cups Greek yogurt
• 1.5 cups sharp cheddar cheese
• dry ingredient mixture from Step 3

In another bowl, whisk together the room temperature eggs, Greek yogurt, and shredded cheddar cheese until well combined and relatively smooth.

Pour this wet mixture into the bowl with the dry ingredient mixture from Step 3 and stir gently until just combined—don’t overmix, as this can lead to a dense cornbread.

The batter should be slightly lumpy at this point.

Step 5: Fold in Remaining Ingredients

• 1/3 cup canola oil
• 3/4 cup corn kernels
• blended corn mixture from Step 2
• chopped collard greens from Step 1
• diced jalapeño from Step 1

Add the canola oil to the batter and stir to combine, then gently fold in the remaining whole corn kernels (3/4 cup), the blended corn mixture from Step 2, chopped collard greens from Step 1, and diced jalapeño.

Stir just until everything is evenly distributed and no dry pockets remain.

The batter should be thick but pourable.

Step 6: Heat Skillet and Bake

• 2 tbsp butter
• batter from Step 5

Place a 10-inch cast iron skillet (or similar baking vessel) in the preheated 400°F oven with the melted butter inside for 3 minutes—this creates a crispy, flavorful crust on the bottom and sides of the cornbread.

Carefully remove the hot skillet, pour in the batter from Step 5, and return it to the oven immediately.

Bake for 35 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.

I find that letting the butter get just slightly nutty in color before adding the batter gives the cornbread an extra depth of flavor.

Step 7: Cool and Serve

Allow the cornbread to cool in the skillet for 10 minutes before turning it out onto a wire rack or cutting it into wedges for serving.

This resting period helps it set and prevents it from crumbling apart.

Best Collard Green Cornbread

Delicious Best Collard Green Cornbread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 12 pieces

Calories 2050 kcal

Ingredients

  

• 1.5 cups Greek yogurt (adds moisture and tang)
• 1.5 cups stone ground cornmeal (I use Bob's Red Mill)
• 1.5 cups sharp cheddar cheese (freshly shredded preferred)
• 3/4 tsp salt
• 2 cups chopped collard greens (finely chopped, about 1/4-inch pieces)
• 1.5 cups corn kernels (fresh or frozen)
• 3 eggs (room temperature)
• 1/3 cup canola oil
• 2 tbsp milk
• 2 tbsp butter (melted)
• 3/4 tsp baking soda
• 3 tbsp jalapeño (diced into 1/8-inch pieces, seeds removed for less heat)

Instructions

 

• Preheat your oven to 400°F and position a rack in the middle. While the oven heats, finely chop your collard greens into 1/4-inch pieces and dice the jalapeño into 1/8-inch pieces, removing the seeds if you prefer less heat. Measure out all remaining ingredients and have them ready. I like to use fresh collard greens when possible—they have a better texture and flavor than frozen, and the finer chop ensures they distribute evenly throughout the cornbread.
• In a blender or food processor, combine half of the corn kernels (3/4 cup) with the milk and blend until mostly smooth with some small corn pieces remaining—this creates a creamy base that adds moisture and texture to the cornbread. Set the pureed corn aside separately from the remaining whole corn kernels.
• In a large mixing bowl, whisk together the cornmeal, salt, and baking soda until evenly distributed. This prevents lumps and ensures the leavening agent is incorporated uniformly throughout the batter, which is critical for a tender crumb.
• In another bowl, whisk together the room temperature eggs, Greek yogurt, and shredded cheddar cheese until well combined and relatively smooth. Pour this wet mixture into the bowl with the dry ingredient mixture from Step 3 and stir gently until just combined—don't overmix, as this can lead to a dense cornbread. The batter should be slightly lumpy at this point.
• Add the canola oil to the batter and stir to combine, then gently fold in the remaining whole corn kernels (3/4 cup), the blended corn mixture from Step 2, chopped collard greens from Step 1, and diced jalapeño. Stir just until everything is evenly distributed and no dry pockets remain. The batter should be thick but pourable.
• Place a 10-inch cast iron skillet (or similar baking vessel) in the preheated 400°F oven with the melted butter inside for 3 minutes—this creates a crispy, flavorful crust on the bottom and sides of the cornbread. Carefully remove the hot skillet, pour in the batter from Step 5, and return it to the oven immediately. Bake for 35 minutes until a toothpick inserted in the center comes out clean and the top is golden brown. I find that letting the butter get just slightly nutty in color before adding the batter gives the cornbread an extra depth of flavor.
• Allow the cornbread to cool in the skillet for 10 minutes before turning it out onto a wire rack or cutting it into wedges for serving. This resting period helps it set and prevents it from crumbling apart.