Collard Bread - cooking recipe

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

Preparation

Heat oven to 350\u00b0F 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.