Cornbread Tamale Pie
So easy and so delicious! I made this with turkey, but wrote notes with an easy swap for vegan ingredients. Lovely Tex-Mex recipe to make your family and friends happy!
Course Mains
Cuisine Tex-Mex/Southwest
Diet Diabetic (low glycemic), Gluten-free, Low Calorie, Low Fat, Dairy Free
Keyword Casserole, Easy-to-prepare, Freezable, Make Ahead, Oven, party food
Prep Time 10 minutes minutes
Cook Time 40 minutes minutes
Total Time 50 minutes minutes
Servings 6
Calories 274 kcal
Author Chief Desirist Dr Hanna
Large Pot
pepper grinder
3-Quart Casserole dish
1 lb ground turkey 83 % fat* 1/3 cup onion finely chopped 1 cup red or green bell pepper diced 1 Jalapeno pepper diced 1 cup canned black beans rinsed and drained* 1 cup corn drained, canned or frozen, thawed* 1 cup tomato sauce 1 cup water 1 tsp Vegeta ½ TBSP chile powder ½ tsp ground cumin 1/2 tsp ground pepper ½ tsp liquid smoke ¾ cup cornmeal 1 TBSP cornstarch 1 ½ tsp baking powder 1 egg* ⅓ cup Unsweetened Almond Milk 1 TBSP vegetable oil Preheat the oven to 425 degrees.
In a large pot , sauté the onion and the chopped peppers over medium heat for 2 minutes. Add the turkey and sauté it until it becomes brown. Add the beans, corn, tomato sauce, water, Vegeta, chili powder, cumin, ground pepper, and liquid smoke. Simmer for 15 minutes. Grease a 3-Qt casserole dish with oil. Set aside. Meanwhile in a small bowl, whisk together the cornmeal, flour, and baking powder. Whisk in the egg, milk and oil until combined.
Top the meat mixture in the casserole dish with the corn bread topping, in a thin layer carefully.
Bake until the corn bread is brown, 20 minutes.
Let it cool for 5 minutes, then serve it with a salad of your choice.
I used a 83 % fat-containing turkey. The dish tastes better with a bit of fat.
The recipe allows to use a whole 15 oz can of the beans and corn. The proportions aren't crucial.
For a vegan version substitute the turkey with the same amount sliced mushrooms. Sauté them for 5 minutes to lose their water on ½ tsp oil.
To substitute the one egg for vegans, use 1 TBSP flex with 3 TBSP water.
