Collard Bread
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
-
Bread
- 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
-
Topping
- 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
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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