Collard Bread

• 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

1. Heat oven to 350u0b0F 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.

bread, collard greens, red bell pepper, green onion, eggs, milk, allpurpose, salt, cheddar cheese, red pepper, topping, red bell pepper, green onion, green giant niblets, milk, butter, red pepper, egg

Taken from www.food.com/recipe/collard-bread-422461 (may not work)