Southern Favorites Recipes – Part 4

Collard Greens

Someone asked us to make traditional collard greens about a year ago. There was much speculation as to our ability to pull it off. We popped into a southern supermarket and asked other shoppers how to do it. The butcher watched and found it funny. He handed us the back fat and said, it’ll be great. When the doubting Thomas’s tasted it, they said they were the best collard greens ever. It’s got to be the back fat.  


  • 1 lb pork back fat with meat on it, aka. Streak o’ lean
  • 2 onions chopped
  • 6 cloves garlic, minced
  • 1/4 c apple cider vinegar
  • 1 Tbsp sugar
  • 2-3 qts chicken stock
  • 2 lbs collard greens, cleaned (you can buy them in a bag, just rinse)

Ask your butcher for the back fat. Make sure that it has a decent amount of meat on it. Also, don’t buy it salted. Buy it uncured.


  1. In a large pot, sauté the pork
  2. When a good amount of the fat has melted, add onions and garlic
  3. Sauté until the onions are translucent
  4. Add the greens and mix thoroughly
  5. Cover the greens with the stock
  6. Add sugar and vinegar.
  7. Stir to mix
  8. Simmer for 3-4 hrs

Corn Pudding

We just tried this over thanksgiving. What a treat. It’s a side dish, often served with meat. 


  • 1/2 c room temp butter
  • 1/2 c sugar
  • 2 eggs
  • 1 c sour cream
  • 1 box cornbread mix
  • 1/2 c milk
  • 1 can whole corn kernels
  • 1 can creamed corn


  1. Preheat the oven to 325
  2. Mix the butter and sugar with a mixer
  3. Add the eggs 1 at a time and mix
  4. Add in sour cream and mix
  5. Slowly add cornbread mix and milk
  6. Mix thoroughly
  7. Fold in the corn
  8. Pour the mixture into a greased pan
  9. Bake 40 min

Key Lime Pie

Everyone loves key lime pie and it’s super easy   


  • 1 graham cracker crust
  • 3 c sweetened condensed milk
  • 1/2 c sour cream
  • 1/4 c key lime juice
  • 1 Tbsp lime zest, grated


  1. Mix the condensed milk and sour cream
  2. Add lime juice and zest
  3. Mix until it’s smooth
  4. Pour the mixture into the crust
  5. Bake 10 min
  6. Don’t let it brown
  7. Remove it and let it cool
  8. Refrigerate for 8 hrs

Next week

Grandma’s Eastern European favorites 

Enjoy these southern favorites.

About the author

The Scamper

Add Comment

Click here to post a comment

Your email address will not be published. Required fields are marked *

Looking For A Great Read?

In The Kitchen

In The Kitchen