Collard Cobbler with Cornmeal Biscuits

Name: Collard Cobbler with Cornmeal Biscuits
Ingredients: Biscuits; 1 cup all-purpose flour; 1/2 cup coarse yellow cornmeal; 2 1/2 teaspoons baking powder; 1 teaspoon sugar; 1/2 teaspoon salt; 5 tablespoons cold unsalted butter, cut into small pieces; 3/4 cup half-and-half; Collards; 1/2 pound slab bacon, cut into 1-by-1/2-inch sticks; 1 large sweet onion, thinly sliced; 3 garlic cloves, minced; 4 ounces spicy andouille sausage, halved lengthwise and sliced 1/4 inch thick; 4 cups Turkey Stock or chicken stock; 4 pounds collard greens—thick stems and inner ribs removed, leaves cut into 1-inch ribbons; 1 cup plus 2 tablespoons half-and-half; 2 tablespoons cornstarch dissolved in 1/4 cup water; Salt and freshly ground pepper

Collard Cobbler with Cornmeal Biscuits was pinched from <a href="http://www.foodandwine.com/recipes/collard-cobbler-with-cornmeal-biscuits" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

•

Biscuits

•

1 cup all-purpose flour

•

1/2 cup coarse yellow cornmeal

•

2 1/2 teaspoons baking powder

•

1 teaspoon sugar

•

1/2 teaspoon salt

•

5 tablespoons cold unsalted butter, cut into small pieces

•

3/4 cup half-and-half

•

Collards

•

1/2 pound slab bacon, cut into 1-by-1/2-inch sticks

•

1 large sweet onion, thinly sliced

•

3 garlic cloves, minced

•

4 ounces spicy andouille sausage, halved lengthwise and sliced 1/4 inch thick

•

4 cups Turkey Stock or chicken stock

•

4 pounds collard greens—thick stems and inner ribs removed, leaves cut into 1-inch ribbons

•

1 cup plus 2 tablespoons half-and-half

•

2 tablespoons cornstarch dissolved in 1/4 cup water

•

Salt and freshly ground pepper

Go To Recipe

review