Recipe Background
The name really says it all because the truth is, So-Good Tamale Pie is... well, so good! What is there not to love about a spicy salsa, chicken, and bean combo all nestled under a warm, golden layer of sweet, homemade cornbread?! It really makes the tastebuds start to tingle with delight just thinking about it. Serve it with a dollop of cool sour cream and some fresh avocado slices for the ultimate flavor festivities. Every piece of this So-Good Tamale Pie is sure to make you holler, "This is soooo good!" So, get ready!
The name really says it all because the truth is, So-Good Tamale Pie is... well, so good! What is there not to love about a spicy salsa, chicken, and bean combo all nestled under a warm, golden layer of sweet, homemade cornbread?! It really makes the tastebuds start to tingle with delight just thinking about it. Serve it with a dollop of cool sour cream and some fresh avocado slices for the ultimate flavor festivities. Every piece of this So-Good Tamale Pie is sure to make you holler, "This is soooo good!" So, get ready!
Ingredients
For the chicken filling:
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cups chicken cooked and shredded
- 1 1/2 cups tomato salsa or enchilada sauce
- 1 (15-ounce) can red or black beans rinsed and drained
- 1 teaspoon taco seasoning
For the cornbread topping:
- 2 large eggs
- 1 tablespoon sugar
- 6 tablespoons unsalted butter softened
- 1 1/4 cups all-purpose flour
- 1 1/4 cups cornmeal
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup milk
- 1/2 cup corn kernels fresh or frozen
- 1 cup sharp cheddar cheese shredded
- 2 tablespoons fresh cilantro chopped
- avocado optional, to taste, sliced, for serving
- sour cream optional, to taste, for serving
Directions
- Preheat the oven to 400 degrees F.
- In a large, oven-safe skillet over medium heat, add the olive oil and the onion and cook, stirring frequently, until the onion is translucent, about 2-3 minutes.
- Add the chicken and the salsa into the skillet with the onion, stirring to combine.
- Stir the beans and the taco seasoning into the chicken mixture and transfer the skillet from the heat.
- In a large bowl, whisk the eggs, the sugar, and the butter together.
- In another bowl, sift the flour, the cornmeal, the salt, and the baking powder together.
- Alternately stir 1/2 of the milk and 1/2 of the flour mixture into the egg mixture until fully incorporated.
- Fold the corn, the cheese, and the cilantro into the cornbread batter mixture.
- Spoon the cornbread batter over the chicken mixture.
- Bake the chicken mixture until the top of the cornbread is lightly golden-brown, about 25-35 minutes.
- Slice and serve the tamale pie with the avocado slices and the sour cream.
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