1 lg. bunch fresh collards
1 tsp. salt
1 tsp. sugar
4 tbsp. bacon drippings
1 ham hock
1 c. cornmeal
1 tsp. salt
Hot liquor from collards

Wash and trim the collards. Cut in thin pieces. In a saucepan place the ham hocks. Cover with water and cook until tender. Add water when needed. When tender, add collards, salt, sugar and bacon drippings. Cover and bring to a boil. Simmer until collards are tender.

Combine the cornmeal and 1 teaspoon of salt; add enough hot broth to make a stiff batter. Shape the batter into thick little cakes. Add enough hot water to cover the collards. Stir; bring to boil. Lay the cakes on top of collards and boil until they are cooked inside. Turn with a spatula once.