1 1/2 c. self-rising corn meal
1 c. self-rising flour
2 eggs
1 tbsp. sugar
1 c. milk

Mix. Bake at 400 degrees for 30 minutes until golden brown. Cook turnip greens, tops and roots, with bacon and bacon dripping. Season with salt and pepper. Chop and set aside. Chop a medium sized onion and set aside.

Crumble corn bread in a large bowl, add chopped onion. (You can use green onions). Then add liquid from turnip greens, about 1 quart; cover tightly for about 30 minutes. Serve while still hot. May be reheated.