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.