For the Cornbread:

• 5 ounces thick cut bacon, diced
• 1/2 cup red onion, diced
• 1 cup unbleached all-purpose flour
• 1 cup stone-ground yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Tellicherry Peppercorn 
• 1/4 teaspoon baking soda
• 1-1/2 cups buttermilk
• 1 egg
• 2 tablespoons honey
• 1/2 cup butter, melted

For the Hash:

• 1 tablespoon bacon fat
• 1 teaspoon Creole Spice, ground
• 1/2 teaspoon Kosher Salt
• 1 cup collard or turnip greens, chopped
• 2 cups cherry tomatoes, cut in half
• 1/2 cup sharp cheddar cheese, shredded
• 4 fried eggs

For the Cornbread:

Preheat the oven to 375 degrees F.

Preheat a 10-inch cast iron skillet on medium heat. Add diced bacon and cook for 5 minutes, stirring occasionally. Once the bacon starts to brown, add the red onions and cook for 3 minutes until translucent.

Remove the skillet from heat and transfer the bacon and onion mixture, along with half of the rendered bacon fat, into a large bowl. Leave the remaining bacon fat in the skillet.

In a separate bowl, whisk together the flour, cornmeal, salt, baking powder, baking soda and black pepper.

In a smaller bowl, whisk together the buttermilk, egg, smoked honey and 1/2 cup melted butter.

Pour the wet ingredients over the dry ingredients and mix quickly, just until moistened. Do not over mix. Scrape the batter into the skillet and bake the cornbread until it’s golden brown, about 20 minutes.

For the Hash:

While the cornbread is baking, add the Creole Spice, kosher salt, turnip greens, cherry tomatoes and cheddar cheese to the bowl with the cooked bacon and caramelized onions. Toss to coat all ingredients with spice and fat.

Immediately after cornbread is done baking, sprinkle the hash over the cornbread and broil it on high for 2-3 minutes until the cheese is melted.

Cut cornbread into triangles and serve with a fried egg with a runny yolk on top.