Name: Cornbread & Copper Penny Salad Bites
Total time: 30 min
Yield: Makes about 20 bites
Ingredients: 1 box (8.5 oz.) corn muffin mix, such as Jiffy; 2 tbsp. olive oil; 1 small onion, finely chopped; ½ cup finely chopped red bell pepper; 1 stalk celery, finely chopped; 1 ½ cups shredded carrots; 2 cups thinly sliced collard greens; 1 can (8 oz.) tomato sauce; 1 tbsp. white vinegar; 1 tbsp. sugar; 1 tbsp. Worcestershire sauce

Preheat oven to 400°. Prepare corn muffin mix according to package directions. Spread in greased 9-by-13-inch pan. Bake until just golden, about 12 minutes. In large skillet, heat oil over medium-high. Add onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add carrots and collards. Cook just until collards wilt, about 3 minutes. Stir in remaining ingredients. Simmer until flavors meld, about 5 minutes. Cut cornbread into 2-inch squares. Top with vegetable mixture.

Rach's 30-Minute Meals for Summer

The Great American Road Trip

Meet "Soul Food Scholar" Adrian Miller

Cornbread & Copper Penny Salad Bites

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Cornbread & Copper Penny Salad Bites

Account