Jalapeño Cornbread Pie
with Pork and Collard Greens
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Porc haché
1 tasse(s)
Cornbread Mix (Wheat)
(Contient: Gluten)
¾ tasse(s)
Maïs en grains
170 g
Feuilles de chou cavalier, haché
10 g
Ail
2 pièce(s)
Concentré de bouillon de poulet
113 g
Oignon, haché
1 pièce(s)
Jalapeño
1.5 cs
Crème sure
(Contient: Lait)
2 cc
Vinaigre de vin blanc
(Contient: Sulfites)
1 cs
Farine tout usage
(Contient: Blé)
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
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!
