Southern Cornbread Pie

Heat 1⁄2 tablespoon olive oil in a medium oven-proof pan over medium heat. Add the onion and cook, tossing, for 5 minutes, until softened. Meanwhile, mince the garlic. Add the jalapeño and corn to the pan and cook 1-2 more minutes. Reserve half this mixture in a medium bowl to the side.

Add the pork and garlic to the pan and cook, breaking up the pieces, 4-5 minutes, until browned and cooked through. Add 1⁄2 cup water and the stock concentrate to the pan and stir to combine. Add the collard greens and 2 teaspoons white wine vinegar to the pan and cook until wilted, 2-3 minutes. HINT: If you don’t have an oven-proof pan, transfer this mixture into a small baking dish.

Add half the cornbread mix to the bowl with the reserved vegetable mixture. Stir in the sour cream and 3 tablespoons water until just combined. Spoon this batter over the pork mixture and place pan in the oven for 15-20 minutes, until cornbread is browned and cooked through.