Skillet Tamale Pie with Cheddar Jalapeño Cornbread Crust
Serves 6.
A comfort food classic, this version dials up the flavor, adding cheddar and jalapeño to the cornbread crust sitting atop the chili-like filling. Sour cream is served on the side, but if you’re looking for extra credit, feel free to add chopped avocado, red onions, cilantro and/or pico de gallo.
divided
For the jalapeño cornbread
topping:
1 c. fine yellow cornmeal
1 c. all-purpose flour
1⁄ 32tbsp. tsp. salt sugar
2 tsp. baking powder
1⁄4 tsp. baking soda
2 large eggs
3⁄4 c. sour cream, plus more
for serving
⁄4 c. buttermilk
1
1 medium jalapeño, cut into
thin slices
For the tamale filling: 6 tbsp. unsalted butter 1 medium jalapeño, seeded
and finely chopped 1 medium onion, chopped 3 cloves garlic, finely chopped 2 tbsp. chili powder Salt and freshly ground black
pepper 1 lb. ground sirloin (lean) 1 (15.5-oz.) can black beans,
drained and rinsed 1 c. frozen corn kernels 1 (8 oz.) can tomato sauce 1 c. chicken broth 2 c. shredded cheddar cheese,
Adjust an oven rack to the middle position and preheat the oven to 425 degrees.
For the tamale filling: Heat butter in a 12-inch cast iron or stainless-steel ovenproof skillet over medium heat until melted. Add chopped jalapeño and cook, stirring, for 3 minutes or until softened. Transfer all but 1 tablespoon of the butter mixture to a medium bowl and reserve for the cornbread topping.
Add the onion and cook until the onion is softened, about 5 minutes. Stir in the garlic, chili powder, and 1⁄2
teaspoon salt and 1⁄4 teaspoon black pepper to the same skillet and cook until fragrant, about 1 minute.
Stir in the ground sirloin, beans, corn, tomato sauce and broth, and bring to a simmer, breaking up the meat with a wooden spoon, for about 5 minutes. Remove from heat and stir 1 cup shredded cheddar cheese into the filling. Taste and re-season with salt and pepper, if necessary.
For the cornbread topping: In a large bowl, whisk the cornmeal, flour, sugar, salt, baking powder, baking soda and remaining 1 cup of cheddar together. In the bowl with the jalapeño-butter mixture, whisk the eggs, sour cream and buttermilk together. Stir the wet mixture into the flour mixture until just combined.
Using a large spoon, place small dollops of the cornbread batter mixture on top of the beef filling, then use the back of the spoon to spread it into an even layer. Don’t worry if it doesn’t come all the way to the rim of the pan, as it will spread out a little in the oven. Arrange jalapeño slices over the top.
Bake until the cornbread is cooked through in the center, about 18 to 22 minutes. Serve warm, with sour cream on the side.
From Meredith Deeds.