Cornbread & Copper Penny Salad Bites
Whip up boxed corn bread, top it with lots of veggies, and serve!
Photography by Kate Mathis
Recipe by Renae E. Wilson
This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.
Start to Finish: 30 minutes | Servings: 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
- 1/2 cup finely chopped red bell pepper
- 1 stalk celery, finely chopped
- 1 1/2 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
Preparation
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.
