Storebought corn muffin mix makes a quick and easy topping for this spicy and hearty skillet tamale pie.
Cornbread Tamale Pie
Yield: approximately 6 servings
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- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 cup chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1 jalapeño, seeded and minced
- 1 (14.5-ounce) can diced tomatoes
- ¼ cup ketchup
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1¼ teaspoons chili powder
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
- ¼ teaspoon crushed red pepper
- 1½ cups shredded sharp Cheddar cheese, divided
- 1 (8-ounce) package corn muffin mix, such as Jiffy
- ½ cup whole buttermilk
- 1 large egg, lightly beaten
- Preheat oven to 400°.
- In a 10-inch cast-iron skillet, heat olive oil over medium-high heat. Add ground beef; cook, stirring occasionally, until browned and crumbly, approximately 4 minutes. Add onion, garlic, and jalapeño. Cook, stirring occasionally, until softened, 5 to 6 minutes.
- Stir in tomato, ketchup, vinegar, mustard, salt, chili powder, oregano, cumin, and red pepper. Bring to a boil; remove from heat. Sprinkle with 1 cup cheese.
- In a medium bowl, stir together corn muffin mix, buttermilk, and egg. Pour batter over ground beef mixture. Top with remaining ½ cup cheese.
- Bake until golden brown, 15 to 18 minutes.
Taste of the South https://www.tasteofthesouthmagazine.com/