Description
A comforting Cornbread-Based Tamale Pie with rich, savory fillings beneath a golden cornbread crust, perfect for weeknight dinners.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup buttermilk
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- 2 cups cooked shredded chicken or beef
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 eggs
- 1 teaspoon baking powder
- Salt and pepper to taste
- Toppings: sour cream, avocado, cilantro (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish.
- Mix together the cornmeal, buttermilk, eggs, baking powder, salt, and pepper until well combined.
- Combine the cooked chicken or beef, black beans, diced tomatoes, onion, and bell pepper in another bowl.
- Spread half of the cornmeal mixture into the greased baking dish.
- Top it with the meat and bean mixture, then layer with the remaining cornmeal mixture.
- Sprinkle the shredded cheese on top.
- Bake for 30-40 minutes or until the top is golden brown and a toothpick comes out clean.
- Let it cool slightly before serving, and top with sour cream, avocado, and cilantro if desired.
Notes
Make-ahead for convenience. Can substitute ingredients based on preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 150mg