• 1/2 cup Nature’s Greens Kale
  • 1 package corn bread mix
  • 1 egg
  • 1 cup almond milk
  • 1 ear fresh corn (approx. 1/2 cup)
  • 1/2 cup part skim mozzarella cheese
  • 3 tablespoons sundried tomatoes, finely diced

Preheat oven to 400 F. Prepare corn bread according to package instructions. Chop kale into small pieces. Stir kale, corn, cheese and sundried tomatoes into cornbread mixture. Pour into a muffin or bread baking pan. Bake for 15 minutes or until a knife inserted in the middle comes out clean. Cool before serving.