2poundsfresh turnip greenscleaned, cut, and washed
1teaspoonchicken bouillonor 1 cube
For the corn pone:
2cupsfinely gound white cornmeal
1.5cupscold wateror enough to make a batter that can be spooned similar to pancake batter
4tablespoonscanola oilor vegetable oil
To make the greens:
In a large pot, combine the greens, bacon fat, chicken bouillon, and salt. Bring to a boil and then reduce to a simmer. Cover and cook for 45 minutes or until greens are tender.
Taste and add additional salt if needed.
To make the corn pone:
Preheat the oven to 475. Pour the vegetable or canola oil into a 9 or 10 inch cast iron skillet and place it into the oven while preheating.
When the oven is nearly up to temperature, mix the corn meal, salt and water. The batter should be slightly thicker than a pancake batter, but thin enough to pour. Carefully remove the now hot pan from the oven and, working quickly, pour the batter into small rounds (3 or 4 inches across) in the hot oil. Spoon some of the hot fat on top of the batter.
Bake for about 15 minutes or until golden brown. Broil for the last 2 to 3 minutes, if needed, to make the corn pone extra golden and crispy around the edges