Skillet Cornbread Pie

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.