Skillet Cornbread Pie with Pork and Collard Greens

This one-skillet cornbread pie is the ultimate comfort food, combining savory pork, tender collard greens, and sweet corn with a jalapeño-spiked cornbread topping. It’s a hearty, satisfying meal that comes together quickly and bakes in the same pan for easy cleanup.

The cornbread layer is studded with fresh corn and jalapeño for a subtle kick, while the pork and collard greens simmer in a savory broth. Perfect for weeknight dinners or a cozy weekend meal, this dish brings Southern flavors to your table with minimal fuss.

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Ingredients

8 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 bunch Collard GreensView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 pack Cornbread MixView ingredient guideLike ingredientDislike ingredient

2 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. 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 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 of this mixture in a medium bowl.
3. Add the pork and garlic to the pan. Cook, breaking up the pieces, 4-5 minutes until browned and cooked through. Add 1/2 cup water and the stock concentrate; stir to combine. Add the collard greens and 2 teaspoons white wine vinegar; cook until wilted, 2-3 minutes. (If you don’t have an oven-proof pan, transfer the mixture to 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 the pan in the oven. Bake for 15-20 minutes, until the cornbread is browned and cooked through.
5. Scoop the cornbread pie into bowls and enjoy!

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Large Pan

SENSARTE Nonstick Frying Pan Skillet with Lid, 12 Inch Large Deep Frying Pan, 5 Qt Non Stick Saute Pan with Cover, Induction Pan, Healthy Non Toxic Cooking Pan with Helper Handle, PFOA PFOS FreeView on AmazonFarberware Dishwasher Safe Nonstick Jumbo Cooker Chef's Pan with Lid and Helper Handle, Kitchen Cookware, 6-Quart, BlackView on AmazonSNOWCLAD Frying Pans Nonstick with Lid,Hybrid Non Stick 5 Quart Saute pan,PFOA Free Cookware,Stainless Steel skillet,12 inch Deep Saute Pan,Dishwasher&Oven Safe,Works on All CooktopsView on Amazon

Recipe Tips

FAQ

Can I use frozen corn instead of fresh corn on the cob?

Yes, you can substitute 1 cup of frozen corn kernels. No need to thaw; just add them directly to the pan.

What can I use instead of collard greens?

Kale or Swiss chard work well as substitutes. Remove the tough stems and chop the leaves before cooking.

Can I make this dish ahead of time?

You can prepare the pork and collard mixture up to a day in advance. When ready to bake, reheat the mixture, prepare the cornbread batter, and bake as directed.