Preheat oven to 425. 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 the ribs and seeds if you prefer less heat.

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 this mixture in a medium bowl to the side.

Add the pork and garlic to the pan and cook, breaking up the pieces, 4-5 minutes, until browned and cooked through. Add 1⁄2 cup water and the stock concentrate to the pan and stir to combine. Add the collard greens and 2 teaspoons white wine vinegar to the pan and cook until wilted, 2-3 minutes. HINT: If you don’t have an oven-proof pan, transfer this mixture into a small baking dish.

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 pan in the oven for 15-20 minutes, until cornbread is browned and cooked through.

Scoop cornbread pie into bowls and enjoy!