Fry the bacon until brown and crispy. Save the bacon grease and saute’ the collards for 5-7 minutes until wilted; set aside.

In a large bowl, mix the cornbread mix, eggs,oil, crumbled bacon and buttermilk until just combined.

Mix in the collard greens and shredded cheese.

Preheat the oven to 425 degrees.

Spray your 12″ cast iron pan with non-stick spray.

Add 3 TBSP vegetable oil to the skillet and place in the oven for 3-5 minutes.

Take the frying pan out of the oven and pour in the cornbread batter.

Spread out evenly and bake 20 minutes until lightly brown on top.

Run a knife around the sides, turn out carefully onto a plate and turn over right-side up into your serving plate.

Cut into wedges and enjoy with your home-made soup!