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Southern Collard Bread

This Collard Bread recipe, a kind of Southern greens-and-corn egg bake from Betty Crocker.

8 servings

Collard Bread

• 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

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. Spray an 11-by-7-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 11-by-7-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 11-by-7-inch pan, bake 35 to 40 minutes longer; 40 to 45 minutes longer, or until deep golden brown, for an 8-inch square pan.

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.

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