Collard Bread

Ingredients

• 2 cups collard greens frozen thawed drained chopped (from 16-oz bag)
• 0.5 cup bell pepper red chopped
• 0.5 cup spring onion chopped (8 medium)
• 3  eggs 
• 0.5 cup milk 
• 3 tablespoons flour all-purpose
• 1 teaspoon lawry's seasoned salt 
• 4 oz cheddar cheese shredded
• 1 teaspoon pepper red crushed
• 6.5 oz just-add-water cornbread mix 
• 0.5 cup bell pepper red chopped
• 0.5 cup spring onion sliced (8 medium)
• 0.5 cup corn whole drained
• 0.3 cup milk 
• 2 tablespoons butter melted
• 0.5 teaspoon pepper red crushed
• 1  eggs 

Equipment

• bowl
• oven
• baking pan

Directions

1. 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.
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.
3. Spread mixture in baking dish.
4. 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.
5. 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.