Ingredients

for the cornbread:

• 1 cup cornmeal
• 1 heaping tbsp. self-rising flour
• 1/2 tsp. kosher salt
• 2 tbsp. peanut oil

for the greens:

• 1 bunch collards, stemmed and cut into strips
• 2 tbsp peanut oil
• 1 tsp. kosher salt, plus more to taste
• 2 tsp. sugar, plus more to taste

Preparation

for the cornbread:

Combine all dry ingredients in a bowl. Add ⅔ cup water, plus more as necessary to thin the mixture to the consistency of pancake batter. Heat peanut oil in a cast-iron skillet over medium-high heat. When it shimmers, add the batter in softball-sized circles. Cook for 1-2 minutes on each side, or until browned.

for the collard greens:

Heat peanut oil in a large saucepan over medium-high heat. Add collards. Stir. When they begin to sizzle, add a splash of water, and then cover the saucepan and cook 10-12 minutes, stirring occasionally. Season with salt and sugar, adding more to taste.

for the sandwiches:

Cover two pieces of cornbread with collard greens. Top with two more pieces, and then cover each sandwich with 1-2 strips of cooked bacon. Serve immediately.

JoLynn’s Concessions, NC, via Garden & Gun