Tamale Pie Recipe

Ingredients:

For the Cornbread Topping:

1 c. all-purpose flour

3/4 c. cornmeal

3 T. sugar

3/4 tsp. salt

3 tsp. baking powder

1 egg, lightly beaten

1 c. milk

2 T. Country Crock spread or stick, melted

I FOLDED FRESH CHOPPED GREEN CHILE AND SHREDDED MEXICAN CHEESE INTO THE CORN BREAD MIXTURE BEFORE BAKING.

For the Filling:

1 lb. ground turkey (or ground beef) – I USED GROUND BEEF

1/2 lb. mild pork sausage- I USED CHORIZO INSTEAD

1/2 c. chopped onion

1 clove garlic, minced

1 small green bell pepper, chopped

1 (16 oz.) can stewed tomatoes, chopped

1 (6 oz.) can tomato paste

1 c. frozen corn kernels, thawed – I USED FRESH CORN FOR THE CRUNCH.

1/4 c. sliced black olives-I DIDN’T USE OLIVES

1 1/2 tsp. chili powder

1/2 tsp. ground cumin

1/4 tsp. black pepper

1/2 tsp. salt

1/2 c. shredded cheddar cheese

Instructions:

Assemble the Cornbread Topping Ingredients:

In a mixing bowl, combine the flour, cornmeal, sugar, salt, and baking powder. In a separate small bowl, combine the lightly beaten egg and milk.

Set aside, with the dry and wet ingredients still uncombined, while you prepare the casserole filling.

Prepare the Filling:

In a skillet, brown the ground turkey and sausage with the chopped onion and garlic over medium heat; drain.

Run a knife through the stewed tomatoes while they’re still in the can to chop them. Add the stewed tomatoes, tomato paste, green pepper, corn, chili powder, cumin, black pepper, salt, and black olives to the skillet. Reduce heat to low and let simmer for about 8 to 10 minutes.

Place filling in a 2-quart or 9×13″ baking dish coated with non-stick cooking spray.

Prepare the Cornbread Topping:

Gradually add the milk/egg mixture to the dry ingredients, stirring until just combined. Add the melted Country Crock; stir until just combined.

Spread the cornbread batter evenly over the top of the filling.

Bake:

Bake, uncovered, at 425 degrees for 20 minutes.

Sprinkle the top with the shredded cheddar and continue baking for about 8 to 10 more minutes, until the cheese is melted and the cornbread is done.

Enjoy!

Frequently Asked Questions:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of meat for the filling?

Yes, you can substitute ground turkey or pork sausage with other meats like ground beef or chorizo, as per your preference.

Can I adjust the level of spiciness in this recipe?

Absolutely! Feel free to adjust the amount of chili powder and green chile to suit your taste preferences.

You can also omit the green chile if you prefer a milder flavor.

Can I use canned corn instead of frozen corn?

Yes, you can use canned corn instead of frozen corn kernels.

Just make sure to drain the canned corn before adding it to the filling.

Is it necessary to include black olives in the recipe?

No, black olives are optional. If you’re not a fan of olives or prefer not to include them, you can simply leave them out without affecting the overall taste of the dish.

Can I make this recipe ahead of time?

Yes, you can prepare the tamale pie ahead of time by assembling it and refrigerating it before baking.

When ready to serve, simply bake it according to the instructions provided.

Can I use a different type of cheese for topping?

Absolutely! While the recipe calls for shredded cheddar cheese, you can experiment with other types of cheese like Monterey Jack, pepper jack, or a Mexican blend to suit your taste preferences.

How can I store leftovers?

Leftover tamale pie can be stored in an airtight container in the refrigerator for up to 3-4 days.

Simply reheat individual servings in the microwave or oven until heated through before serving.

Can I freeze tamale pie?

Yes, you can freeze tamale pie. Once baked, allow it to cool completely, then tightly wrap it in plastic wrap and foil or place it in an airtight container.

Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

What can I serve with tamale pie?

Tamale pie pairs well with a variety of sides, such as a crisp green salad, Mexican rice, refried beans, or a dollop of sour cream and salsa.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using a gluten-free all-purpose flour blend and ensuring that the other ingredients, such as the baking powder and cornmeal, are also gluten-free.