Tamale Pie
Ready In: 1 hr
Serves: 8
Yields: 8 wedges
Ingredients
For Chili Filling
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 onion, diced
- 1 green pepper, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained and rinsed
- salt
- pepper
- ground red chili pepper (I use New Mexico, you may also use Ancho)
- 1 cup monterey jack cheese
For Cornmeal Topping
- 2 cups frozen corn
- 3⁄4 cup buttermilk
- 1⁄4 cup canola oil
- 1 egg
- 1 cup yellow cornmeal
- 3⁄4 cup flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
Directions
- Preheat oven to 425 degrees.
- In a cast iron (or oven proof) skillet prepare chili filling. Heat oil on medium high. Saute turkey, onion, bell pepper, chili powder, and cumin in the oil until meat is browned, 6-8 minutes. Drain.
- Add tomato sauce and beans. Season to taste with salt and pepper and ground chili, add more chili powder if desired.
- Sprinkle cheese over chili.
- Prepare cornmeal topping: combine the corn, buttermilk, and oil in blender and blend until fairly smooth. Blend in the egg.
- Mix together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Pour in the buttermilk mixture and stir just until moistened. The batter will be lumpy. Spread batter over the chili mixture in skillet.
- Bake for 30 minutes or until topping is golden and firm. (Check to make sure that the cornmeal topping is cooked all the way through).
- Bake for 30-40 minutes, til topping is golden and firm. (Batter made from frozen corn may take longer)
- Let stand 5 minutes. Cut into 8 wedges.
- Enjoy!
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