Never miss the opportunity to make these when you have turnip greens left over from a previous meal.
Recipe information
Yield
about 8 muffins
Ingredients
1 cup self-rising cornmeal
1/2 cup self-rising flour
2 eggs
1/2 cup cooked turnip greens, chopped and drained, 1/2 cup pot liquor reserved
1/4 cup vegetable oil
1/4 cup sour cream
Preparation
Preheat the oven to 350 degrees. Generously grease an 8-cup muffin tin and put it the oven to heat. In a mixing bowl, stir together the cornmeal and flour. Add the eggs, the greens and pot liquor, the oil, and sour cream. Divide the batter among the hot muffin cups. Bake for about 20 minutes. Serve the muffins hot with butter and a cup of pot liquor for dipping.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
