Collard Bread

 

4

cups frozen chopped collard greens (from 16-oz bag), thawed, drained (2 cups thawed)

1/2

cup chopped red bell pepper

1/2

cup chopped green onions (8 medium)

3

eggs

1/2

cup milk

3

tablespoons Gold Medal® all-purpose flour

1

teaspoon seasoned salt

1

cup shredded Cheddar cheese (4 oz)

1

teaspoon crushed red pepper flakes, if desired

1

pouch (6.5 oz) Betty Crocker® cornbread & muffin mix

1/2

cup chopped red bell pepper

1/2

cup sliced green onions (8 medium)

1/2

cup Green Giant® Niblets® whole kernel corn, drained

1/3

cup milk

2

tablespoons butter or margarine, melted

1/2

teaspoon crushed red pepper flakes, if desired

1

egg

• 1 Heat oven to 350°F. Spray 11x7-inch or 8-inch square baking dish with cooking spray; set aside. In large bowl, place collard greens; stir in bell pepper and green onions; set aside.
• 2 In medium bowl, stir together eggs, milk, flour and seasoned salt. Stir into collard green mixture. Stir in cheese and 1 teaspoon crushed red pepper. Spread mixture in baking dish.
• 3 Bake 11x7-inch uncovered about 25 minutes, 8-inch square uncovered about 30 minutes or until slightly set. Meanwhile, in large bowl, stir together Topping ingredients just until moistened; spread evenly over mixture in baking dish. Bake 11x7-inch 35 to 40 minutes longer, 8-inch square 40 to 45 minutes longer or until deep golden brown. For an appetizer, cool completely; cut into 1-inch squares. For a main dish, cool 5 minutes, cut into 8 squares; serve warm on lettuce with sliced tomatoes.