Cornmeal-Bottom Tamale Pie

If you don’t want to hand-make tamales, satisfy your cravings for them with this casserole creation.

Cornmeal-Bottom Tamale Pie
 
Makes 6 to 8 servings
Courtesy of:
Yields:
Ingredients
  • 1½ cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2½ teaspoons kosher salt, divided
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1½ cups buttermilk, room temperature
  • ¼ cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1½ pounds ground beef (80/20)
  • 1 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 (14-ounce) can fire-roasted tomatoes
  • 1 (10-ounce) can mild red enchilada sauce
  • 1 cup frozen corn kernels
  • 1 (4.5-ounce) can diced mild green chiles
  • ¼ cup chopped fresh cilantro
  • 1 cup shredded Mexican cheese blend
  • Garnish: chopped fresh cilantro
Instructions
  1. Preheat oven to 400°. Spray a 13×9-inch baking dish with cooking spray.
  2. In a large bowl, whisk together cornmeal, flour, sugar, 1½ teaspoons salt, baking powder, and baking soda. In a medium bowl, whisk together buttermilk, butter, and eggs. Add buttermilk mixture to cornmeal mixture, stirring until combined. Pour into prepared pan.
  3. Bake until center is set and edges are golden brown, 15 to 20 minutes.
  4. Reduce oven temperature to 375°.
  5. Heat a large sauté pan over medium-high heat. Add ground beef and onion; cook until onion has softened and beef is no longer pink. Add garlic, remaining 1 teaspoon salt, chili powder, cumin, and pepper; cook until fragrant, 1 minute. Stir in black beans, tomatoes and juices, enchilada sauce, corn, and green chiles. Bring to a boil and reduce heat to medium. Simmer, uncovered, until thickened, 10 minutes. Stir in cilantro. Spoon filling over prepared cornbread in pan and sprinkle with cheese.
  6. Bake until filling is bubbling, 10 to 15 minutes. Let stand for 10 minutes before serving. Garnish with cilantro, if desired.