Prep 10 mins
Cook 45 mins
As a lover of both Carnitas and Tamale Pie thought this looked and sounded yummy when I saw it on Pinterest. The recipe comes from a blog called pinch of yum.
- 2⁄3 cup all-purpose flour
- 1⁄2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 (4 ounce) can diced green chilies
- 1⁄3 cup milk
- 1 egg
- 1 (16 ounce) can creamed corn
- 2 -3 cups Carnitas, leftover
- 1 cup enchilada sauce
- 1 cup monterey jack cheese, shredded (can also use White Cheddar or Pepperjack cheese)
- cilantro, for garnish
- Preheat oven to 400 degrees. Whisk the cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until the mixture makes soft crumbs. Whisk in the milk and egg. Add the cream corn and green chiles and stir until just combined. Bake in a 9-inch square pan (or larger, depending on how thick you want it) for 25 minutes or until set. Since it’s a tamale-like base, it won’t be completely dry like a cornbread. It’s supposed to be just a little mushy.
- Poke holes in the crust with a fork. Pour the enchilada sauce over the crust. Squeeze or drain excess moisture out of the carnitas and arrange on top of the crust. Sprinkle with cheese.
- Reduce oven temperature to 350. Cover with foil, return to oven, and bake for 20 minutes. When everything is heated through, remove foil and let bake for another 5-10 minutes or until cheese is melted and bubbly.
- Top with chopped cilantro, allow to cool for 5 minutes, and cut into slices or scoop into bowls. Garnish with a little chopped cilantro.