Turnip Green Soup and Skillet Cornbread (posted 6/30/03)
Enjoy a Southern cooking tradition in your own kitchen. Turnip Green Soup and Skillet Cornbread is an odd dish, but very tasty and hearty. Cooking it isn't for the faint hearted though. Turnip Green Soup was submitted by one of our visitors. Skillet Cornbread is another recipe, straight from Moma's Kitchen ...

Turnip Green Soup and Skillet Cornbread

TURNIP GREEN SOUP
You need these ingredients ...
16 ounce frozen, chopped turnip greens
2 cans Great Northern Beans
2 pkg. Knorr Veg. Soup mix
2 lb. Kielbasa sausage
4 cups water
2 teasp. Sugar
2 teasp. Tabasco

DIRECTIONS
Slice sausage thin and combine all ingredients. Cook at least one hour, but it doesn't hurt to let it simmer a little longer. Serve in a bowl over cornbread. You may half the recipe. The soup freezes well.

SKILLET CORNBREAD
You need these ingredients ...
2 cups cup self rising corn meal mix (we prefer Martha White)
2 tablespoons self rising flour (we prefer Martha White)
1 egg, beaten
2 cups buttermilk
1/2 stick of butter or margarine, melted
vegetable shortening

DIRECTIONS
Preheat oven to 450 degrees. Grease an 9-inch skillet (or square pan) with shortening and place in oven to heat. In a large bowl, combine corn meal and flour. Stir in egg and buttermilk. Mix well. Pour melted butter on top of batter and mix lightly. Remove skillet from oven and carefully pour batter into skillet. Bake at 450 degree for 20-25 minutes or until golden brown.

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