• 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

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.