Step 1

Preheat oven to 400 degrees F. Spray or grease a 10-inch pie dish or cast iron skillet and set aside.

Step 2

Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Add sweet potatoes, mushrooms, celery, carrots and onion and sauté until veggies soften, about 8-10 minutes. Season vegetables with salt, black pepper, garlic powder, onion powder, Spice Hunter's Thyme and Spice Hunter's Sage. Add minced garlic and cook until fragrant, about another minute.

Step 3

Add flour to pot and cook for about a minute. Add stock and continue to cook until slightly thickened, about 2-3 minutes, stirring frequently. Add more salt and pepper to taste if desired. Pour vegetable mixture into prepared pie dish or skillet and set aside while you prepare the cornbread batter.

Step 4

In a large bowl, whisk together cornmeal, flour, baking powder, salt and sugar. Add egg, buttermilk and oil and whisk until just combined.

Step 5

Using a ladle or large spoon, spoon cornbread batter over vegetable mixture, leaving some of the edges exposed. Bake pot pie for 25-35 minutes or until cornbread is golden brown.