For Diana L. Turnbow (BA ’92), food is not just nourishment but a way to connect people. Although professionally she is a curator, researcher, and writer who has worked with the BYU Museum of Art and the Smithsonian, she also loves curating recipes from a variety of traditions. One of her favorites is Southern BBQ, which she associates with falling in love with her husband in North Carolina. “Although smoked meat is the centerpiece of Southern BBQ, I have always been more interested in the side dishes,” Turnbow says. She notes that, while Southerners can be particular about cornbread, no one has complained about the old family recipe her mother clipped from a newspaper. Cornbread, of course, must be paired with collard greens. “I knew that I had mastered the making of these dishes when I prepared them as a surprise for my friend TaSharra, whose heritage was soul food, and she . . . praised them on social media,” Turnbow says.
Cornbread
This favorite family recipe is at home at any Southern BBQ.
- 2 1/4 c. flour
- 3/4 c. yellow cornmeal
- 1/4 c. plus 2 Tbsp. sugar
- 1 1/2 Tbsp. baking powder
- 3/4 tsp. salt
- 3 eggs
- 1 1/2 cup milk
- 4 Tbsp. melted butter
Place dry ingredients into a large mixing bowl and combine. In a separate bowl beat eggs lightly, then blend with milk and melted butter. Pour liquid ingredients into dry ingredients and mix by hand to moisten. Batter will be lumpy and floury. Pour into well-greased 8-inch square pan (11 × 7 inch also works). Bake at 375 degrees for 25–30 minutes.
Collard Greens
Nothing says Southern soul food like collard greens.
- 12 hickory-smoked bacon slices, chopped
- 2 medium-size sweet onions (not yellow), chopped
- 4–6 garlic cloves, chopped or pressed
- 32 ounces chicken broth
- 3 lbs. fresh collard greens, washed, trimmed of woody stems, and cut into ribbons
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. sugar
- 1 tsp. salt
- 3/4 tsp. black pepper
- 1/8–1/4 tsp. smoked paprika
Cook bacon in a 10 qt. stockpot over medium heat until almost crisp. Remove the bacon from the pan and spoon off excess rendered bacon fat. Keep enough bacon fat in the pan to coat and sauté onions. Add onions and sauté until they are translucent and begin to caramelize. Add garlic and sauté for another minute. Return bacon to the pan and then stir in broth, apple cider vinegar, sugar, salt, pepper, and paprika. This is your “pot liquor.” Add collard greens and stir until they wilt and are mostly covered by the pot liquor. Simmer for at least 2 hours or to desired degree of tenderness.
Collard greens can be made a day or two ahead and then reheated to join the rest of the meal. They actually taste better on the second or third day.
