2 (6 oz. ea.) boxes jiffy corn muffin mix (made with 2 eggs and 1/2 cup milk)
1 (27 oz.) can collard green or greens of your choice (Glory works well)
1 (8 oz.) pkg. cream cheese
1 env. HIDDEN VALLEY® Original Ranch dressing mix (or try Southwestern for more spice!)
1/2 cup chopped jarred jalapenos w/ juice
1/2 cup chopped red onions (optional)
1 pkg. small-dice ham (Hormel)
1 cup shredded pepper-jack cheese
1 cup cheddar cheese

Mix and bake both jiffy mixes (together) as directed on package in a 9x13-inch pan - set aside and let cool.

Mix cream cheese and dry Ranch dressing mix then spread on to cooled cornbread. Take fork and punch holes into the cornbread and cream cheese and drizzle the jalapeno juice onto cornbread.

Drain liquid off the can greens, then spread evenly over the cream cheese layer. Layer each of the following ingredients in order as follows:

 • chopped jalapenos
 • chopped onions
 • diced ham
 • pepper-jack cheese
 • cheddar cheese

Cover with wax paper and put in microwave until cheese melts (about 3 to 4 minutes) or use the oven and cover in aluminum foil and bake until melted.

Note: If you use the oven don't brown jiffy when you bake it or will become too dry.

Submitted by: Kindra Y.