Jalapeño Cornbread Pie

Jalapeño Cornbread Pie

with Pork and Collard Greens

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Collard greens and cornbread are staples in American South cuisine. We've combined both to make a cornbread pie (and we've spiked it with jalapeño for some oomph!) Cornbread layered over a skillet of juicy pork, collards, and corn kernels? You’ll be licking this pan clean!


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

1 cup

Cornbread Mix (Wheat)


¾ cup

Corn Kernels

170 g

Collard Greens, chopped

10 g


2 unit

Chicken Broth Concentrate

113 g

Onion, chopped

1 unit


1.5 tbsp

Sour Cream


2 tsp

White Wine Vinegar


1 tbsp

All-Purpose Flour


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3335 kJ
Calories797 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate97 g
Sugar15 g
Dietary Fiber11 g
Protein32 g
Cholesterol95 mg
Sodium1117 mg
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F (to bake the cornbread pie.) Start prepping when the oven comes up to temperature!


Prep: Wash and dry all produce. Mince or grate the garlic. Mince the jalapeño, removing the ribs and seeds if you prefer less heat.


Cook the mixture: Heat a medium oven-proof pan over medium heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Add the garlic and corn. Cook, stirring, for 1 min.


Add the pork to the pan. Cook, stirring often, until no pink remains, 4-5 min. Sprinkle the flour over the pork and cook 1-2 min. Add the broth concentrates, collard greens, 2 tsp vinegar (double for 4 people) and 1 cup water (double for 4 people.) Cook, stirring often, until the collard greens wilt, 2-3 min. Season with pepper.


Make the cornbread mixture: In a medium bowl, add the jalapeño (if using), cornbread mix, 11/2 tbsp sour cream (1 pkg for 4 people), 1/2 cup water (double for 4 people) and 1 tbsp oil (double for 4 people.) Stir until just combined. Spread the batter over the pork mixture. Bake in the centre of the oven, until cornbread is baked through, 15-16 min. (TIP: If you do not have an oven-proof pan, transfer the pork mixture to a baking dish before spooning the batter over.)


Finish and serve: Scoop cornbread pie into bowls and enjoy!