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
- 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
- Preheat oven to 400°. Spray a 13×9-inch baking dish with cooking spray.
- 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.
- Bake until center is set and edges are golden brown, 15 to 20 minutes.
- Reduce oven temperature to 375°.
- 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.
- Bake until filling is bubbling, 10 to 15 minutes. Let stand for 10 minutes before serving. Garnish with cilantro, if desired.