Soul Food Cornbread Bowl
🍖 Slow-Cooked Pot Roast:
Ingredients:
2.5–3 lb chuck roast
1 onion, sliced
3 garlic cloves, minced
1 cup beef broth
1 tbsp Worcestershire sauce
Salt, pepper, onion powder, garlic powder
Instructions:
Sear roast on all sides in a hot skillet.
Place in slow cooker with onions, garlic, broth, Worcestershire, and seasonings.
Cook on low for 8 hours or until fall-apart tender.
Shred before serving.
🍠 Candied Yams:
Ingredients:
2 large sweet potatoes, peeled & chopped
1/2 cup brown sugar
1/4 cup butter
1 tsp cinnamon
Dash of nutmeg
Splash of vanilla extract
Instructions:
Add all ingredients to a saucepan over medium heat.
Stir occasionally and cook until tender and syrupy, about 25 minutes.
🧀 Creamy Mac & Cheese:
Ingredients:
2 cups elbow macaroni
2 cups shredded cheddar cheese
1 cup milk
1/2 cup heavy cream
2 tbsp butter
Salt, pepper, dash of paprika
Instructions:
Boil pasta and drain.
In a saucepan, melt butter, add milk & cream, stir in cheese until melted.
Mix pasta into sauce. Stir and season to taste.
🌿 Collard Greens:
Ingredients:
1 bunch collard greens, cleaned & chopped
1 smoked turkey wing or ham hock
4 cups chicken broth
1 tbsp apple cider vinegar
1 tsp sugar
Seasoning salt, onion powder, red pepper flakes
Instructions:
Simmer turkey in broth for 30 mins.
Add greens and remaining ingredients. Cook low and slow for 1.5–2 hours until tender.
🍴Assembly:
Scoop the center of the baked cornbread gently to create a bowl.
Spoon in mac & cheese, greens, pot roast, and candied yams in sections.
Serve warm and dig into soul food heaven 💯