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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!

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

1 cup

Cornbread Mix (Wheat)

(ContainsWheat/Blé)

¾ cup

Corn Kernels

170 g

Collard Greens, chopped

10 g

Garlic

2 unit

Chicken Broth Concentrate

113 g

Onion, chopped

1 unit

Jalapeño

1.5 tbsp

Sour Cream

(ContainsMilk/Lait)

2 tsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

Not included in your delivery

unit

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F (to bake the cornbread pie.) Start prepping when the oven comes up to temperature!

2

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

3

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.

4

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.

5

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.)

6

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