What makes this plate special is how each bite delivers contrast rich and creamy, savory and tender, sweet and buttery, soft and slightly crisp. The cornbread adds a fluffy but crumbly texture that’s perfect for scooping up greens or pairing with a bite of roast or potatoes. You can enjoy this plate for Sunday dinner, holidays, potlucks, or anytime you want something deeply comforting and satisfying. Each part is simple to prepare, budget-friendly, and guaranteed to make everyone feel like they’re eating a true home-cooked Southern meal.
Ingredients
Mac and Cheese
2 cups elbow macaroni
2 cups shredded cheddar
2 cups milk
2 tbsp butter
2 tbsp flour
Salt & pepper
Collard Greens
1 lb collard greens, chopped
1 onion, diced
2 cups chicken broth
1 tbsp oil
Salt, pepper, garlic
Sweet Potato Potatoes
3 cups diced sweet potatoes
2 tbsp butter
2 tbsp brown sugar
½ tsp cinnamon
Salt & pepper
Cornbread
1 box cornbread mix or homemade batter
Instructions
- Cook macaroni; make a roux with butter and flour, add milk, melt cheese, mix with noodles.
- Sauté onion in oil, add greens, broth, and seasoning; simmer 45–60 minutes.
- Cook sweet potatoes with butter, sugar, spices, and a splash of water until tender and glazed.
- Bake cornbread according to package or recipe.