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Southern Cornbread Pie

Southern Cornbread Pie

with Pork & Collard Greens

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

Allergens:MilkWheat

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

Total Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Ground Pork

1 bunch

Collard Greens

1 unit

Yellow Onion

1 unit

Corn on the Cob

1 unit

Veggie Stock Concentrate

1 unit

Jalapeño

4 tablespoon

Sour Cream

(ContainsMilk)

2 clove

Garlic

1 pack

Cornbread Mix

(ContainsWheat)

2 teaspoon

White Wine Vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2945.536 kJ
Calories704 kcal
Fat34 g
Saturated Fat0 g
Carbohydrate67 g
Sugar0 g
Dietary Fiber6 g
Protein30 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 425. Halve, peel, and dice the onion. Remove the ribs and stems from the collard greens and thinly slice. Slice the corn kernels off the cob. Mince the jalapeño, removing the ribs and seeds if you prefer less heat.

2

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.

3

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.

4

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.

5

Scoop cornbread pie into bowls and enjoy!