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Greens & Cheesy Cornbread Casserole
Prep Time:
10 minutes
Cook Time:
60 minutes
12 servings

1 bag (16 oz.) Cut'n Clean Greens, Country Mix

6 H-E-B eggs

1 cup H-E-B milk

6 Tbsp. flour

2 cups shredded Mexican-style cheese with jalapenos

1 red bell pepper, chopped (about 1 cup)

* Cornbread Topping:

2 (6 oz.) pkts. cornbread mix

1 (15 oz.) can cream-style corn

2 H-E-B eggs

1 cup shredded Mexican-style cheese with jalapenos


Place greens and 6 cups water in a 6-quart pot; bring to a boil over H
igh heat. Add 2 teaspoons each garlic salt and pepper. Reduce heat to
Medium; cover and cook 20 minutes.Pour into a colander and drain well;
push down with a spoon to squeeze out excess moisture.
While greens cook, heat oven to 375°F. Spray a 9 x 13-inch baking
dish with non-stick cooking spray. Beat 6 eggs in a large mixing bowl;
whisk in milk and flour to blend. Stir in cheese, bell pepper and 1 t
easpoon each garlic salt and pepper.
Stir greens into egg mixture. Spread over bottom of prepared baking di
sh; bake 30 minutes.
Meanwhile, combine cornbread topping ingredients in a large bowl. Remo
ve casserole from oven and spread cornbread mixture over top. Return t
o oven and bake 30 minutes longer or until golden brown. Let stand 10
minutes. Cut into squares and serve.

Nutritional Information

No Nutritional Information Available


Cooking Connection