Recipe: Collard Bread (greens with cornbread topping, using corn muffin mix)

COLLARD BREAD

FOR THE GREENS:
4 cups frozen chopped collard greens (from a 16-ounce bag), thawed, drained
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
3 eggs
1/2 cup milk
3 tablespoons all-purpose flour
1 teaspoon seasoned salt
1 cup shredded cheddar cheese
1 teaspoon crushed red pepper flakes, if desired
FOR THE TOPPING:
1 (6.5 ounce) pouch Betty Crocker cornbread and muffin mix
1/2 cup chopped red bell pepper
1/2 cup sliced green onions
1/2 cup canned whole-kernel sweet corn, drained
1/3 cup milk
2 tablespoons butter, melted
1/2 teaspoon crushed red pepper flakes, if desired
1 egg

Heat oven to 350 degrees F. Spray an 11x7-inch or an 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.

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, if using. Spread in baking dish.

Bake the 11x7-inch pan uncovered about 25 minutes. If using an 8-inch square pan, bake uncovered about 30 minutes or until slightly set.

Meanwhile, in a bowl, stir together topping ingredients just until moistened; spread over mixture in baking dish. If using an 11x7-inch pan, bake 35 to 40 minutes longer; 40 to 45 minutes longer, or until deep golden brown, for an 8-inch square pan.

TO SERVE:
For an appetizer, cool completely; cut into 1-inch squares. For a main dish, cool 5 minutes, cut into eight squares; serve warm on lettuce with sliced tomatoes.

Makes 8 servings
Source: Betty Crocker