Recipe: Hominy-Tomato-Collard Cornbread

Topped with extra sauce and cheese, the cornbread becomes a meal.

Ingredients
Non-stick cooking spray
1 thick slice bacon
½ cup finely chopped fresh collard leaves
½ cup chopped onions
1 tablespoon lime juice
1 can (15½ ounces) hominy
2 cups Martha White® yellow cornbread mix
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt substitute
2 medium eggs
4 tablespoons unsalted butter
3 tablespoons Splenda®
1 cup sun-dried tomato sauce
1 cup (2%) milk
2 ounces grated Monterey Jack cheese

Preparation
·Preheat oven to 375°..
·Sauté the bacon, chopped collard leaves and onions 5 minutes Spray the baking dish and place it in the oven.
·In the blender combine half the hominy with its liquid , eggs, butter, sweetener, and tomato sauce. Blend until smooth. Add the collard-onion mixture. Blend until the collards are in small flecks.
·Check on that baking pan!
·Combine the dry ingredients in the mixing bowl. Add the blended ingredients, the hominy, and the cheese. Mix thoroughly. Spoon the batter into the baking pan.
·Bake 25 minutes or until golden brown. Cool slightly; cut into 15 squares.

Nutritional Value Available upon Request
Amazing Cookbook: Flavored with Love