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Skillet Cornbread Pie
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Skillet Cornbread Pie

Skillet Cornbread Pie

with Cheddar, Collard Greens, and Jalapeño

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes


/ 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

(Contains Wheat)

¼ cup

Sour Cream

(Contains Milk)

½ cup

Lima Beans

½ cup

Cheddar Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories618 kcal
Energy (kJ)2586 kJ
Fat29 g
Saturated Fat0 g
Carbohydrate74 g
Sugar0 g
Dietary Fiber12 g
Protein19 g
Sodium0 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.


Small Bowl


Prep the ingredients

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.

Cook the vegetables

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 the greens

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

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!

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