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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Recipe is from Betty Crocker's Soul Food Collection. Ingredients:
4 cups frozen chopped collard greens, thawed, drained (2 cups thawed) |
1/2 cup chopped red bell pepper |
1/2 cup chopped green onion (8 medium) |
3 eggs |
1/2 cup milk |
3 tablespoons all-purpose flour |
1 teaspoon seasoning salt |
1 cup shredded cheddar cheese |
1 teaspoon crushed red pepper flakes, if desired |
1 (6 1/2 ounce) envelope cornbread, & muffin mix |
1/2 cup chopped red bell pepper |
1/2 cup sliced green onion (8 medium) |
1/2 cup green giant niblets whole kernel corn, drained |
1/3 cup milk |
2 tablespoons butter or 2 tablespoons margarine, melted |
1/2 teaspoon crushed red pepper flakes, if desired |
1 egg |
Directions:
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.
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