Collard Bread

Collard Bread

From Betty's Soul Food Collection... Golden corn muffin mix tops a Southern greens-and-corn egg bake.

Prep Time

45

Minutes

Total Time

1:25

Hr:Mins

Makes

8

servings

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
Topping
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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know
Collard is a variety of cabbage that doesn't form a head but grows with large, loose leaves at the top of a tall stem. The greens taste a bit like spinach without the bite. Their fibrous texture tenderizes with the traditional slow, long cooking that is the hallmark of soul food. In this recipe, the greens are boiled for a short time and then finish softening in the oven. Potlikker is the tasty broth that remains after cooking collards and other greens. After the greens are removed from the pot, you can soak up all of the vitamin-packed liquid with cornbread or any other type of starch.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 135),
  • Total Fat 15g
    • (Saturated Fat 8g,),
  • Cholesterol 115mg;
  • Sodium 440mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 3g,
  • Protein 12g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 3 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.