Preheat oven to 425. Mince jalapeno, removing the ribs and seeds if you prefer less heat. Halve, peel, and finely chop the onion. Remove ribs and stems from collard greens and thinly slice into ribbons. Slice the corn from the cob.

Heat 1 tablespoon olive oil in a medium oven-proof pan over medium heat. If you have a small cast-iron pan, this is a great time to use it! Add the onion to the pan and cook, tossing, for 5 minutes, until softened. Meanwhile, mince the garlic. Add the jalapeno, garlic, and corn to the pan and cook 2-3 more minutes, until softened. Reserve 1/2 this mixture in a small bowl to the side.

Add 1/4 cup water and the stock concentrate to the pan and stir to combine. Add the collard greens and lima beans to the pan and cook until greens have wilted, 3-4 minutes. TIP: If you don’t have an oven-proof pan, transfer this mixture to a small baking dish.

Add the cornbread mix to the reserved onion mixture. Stir in the sour cream and 3 tablespoons water until just combined.

Assemble the cornbread pie: sprinkle the cheddar cheese evenly over the vegetables in the pan. Spoon the cornbread batter over the vegetable mixture, spreading evenly. Place in the oven for 20-25 minutes, until cornbread is browned and cooked through.

Scoop the cornbread pie into bowls and enjoy!