Ingredients
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
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 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
Preparation
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.
