Skillet Cornbread Pie

Skillet Cornbread Pie

with Cheddar, Collard Greens, and Jalapeño

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There’s nothing like a good, buttery pan of homemade cornbread. Our version is spiked with jalapeno and sweet corn for oomph. Layered over a skillet of cheddar, collards, and sweet lima beans, you’ll be licking this pan clean!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit


1 unit

Yellow Onion

1 bunch

Collard Greens

1 unit

Corn on the Cob

2 clove


1 unit

Veggie Stock Concentrate

½ pack

Cornbread Mix


¼ cup

Sour Cream


½ cup

Lima Beans

½ cup

Cheddar Cheese


Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2585.712 kJ
Calories618 kcal
Fat29 g
Saturated Fatnull g
Carbohydrate74 g
Sugarnull g
Dietary Fiber12 g
Protein19 g
Sodiumnull mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat oven to 425. Mince jalapeno, removing the ribs and seeds if you prefer less heat. Halve, peel, and finely chop the onion. Remove ribs and stems from collard greens and thinly slice into ribbons. Slice the corn from the cob.


Heat 1 tablespoon olive oil in a medium oven-proof pan over medium heat. If you have a small cast-iron pan, this is a great time to use it! Add the onion to the pan and cook, tossing, for 5 minutes, until softened. Meanwhile, mince the garlic. Add the jalapeno, garlic, and corn to the pan and cook 2-3 more minutes, until softened. Reserve ½ this mixture in a small bowl to the side.


Add ¼ cup water and the stock concentrate to the pan and stir to combine. Add the collard greens and lima beans to the pan and cook until greens have wilted, 3-4 minutes. TIP: If you don’t have an oven-proof pan, transfer this mixture to a small baking dish.


Add the cornbread mix to the reserved onion mixture. Stir in the sour cream and 3 tablespoons water until just combined.


Assemble the cornbread pie: sprinkle the cheddar cheese evenly over the vegetables in the pan. Spoon the cornbread batter over the vegetable mixture, spreading evenly. Place in the oven for 20-25 minutes, until cornbread is browned and cooked through.


Scoop the cornbread pie into bowls and enjoy!