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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
Ingredients
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
Instructions
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.
Notes
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.