Whip up boxed corn bread, top it with lots of veggies, and serve!

Renae E. Wilson
This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.

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Credit: Photography by Kate Mathis

Recipe Summary

total:
30 mins
Yield:
Makes about 20 bites
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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