Southwestern Tamale Pie

skilletImagine cornbread cooked up on top of a southwestern stew.  If that makes your mouth water, then keep reading.  We’re making a summer chili of zucchini, summer corn, poblano peppers and black beans, plus just enough Pepper Jack cheese to make it melty and delicious.  We’re topping everything with a cornbread batter that cooks in place, right on the stew.  It’s totally delicious and we couldn’t stop eating it.

Chef’s Tip: We make this dinner in an oven-safe skillet to keep it a one-pot meal.  If your skillet doesn’t go in the oven, just transfer the vegetable and cheese mixture to a casserole dish before adding the cornbread topping.

Ingredients

½ Cup Flour
½ Cup Cornmeal
1.5 tsp Baking Powder
1 Tbsp Brown Sugar
3 oz Diced Poblano Peppers
¼ Cup Diced Onion
2 oz Corn Kernels
8 oz Diced Zucchini
6 oz Black Beans, Rinsed & Drained
1 tsp Chili Powder
6 oz Dice Tomatoes
2 Tbsp Chopped Cilantro
1.5 oz Shredded Pepper Jack Cheese
1 Egg
¼ C Milk

Instructions

Preheat your oven to 450.

Heat 1 Tbsp olive oil in a large, oven-safe skillet over medium high heat.  Add the poblano peppers and onions and ½ t salt and cook until soft, about 5 minutes.  Add the zucchini, corn, chili powder and beans and cook for 5 more minutes. Add the tomato and cilantro and bring to a simmer.  Remove the skillet from the heat and add the cheese, plus salt and pepper to taste.

While you’re waiting for the tomatoes to simmer, mix up the cornbread topping.  Mix ½ Cup milk in a mixing bowl with 1 egg.  Whisk it together, then add flour, cornmeal, baking powder and brown sugar and ¼ t salt.  Stir until smooth.

Spread the cornbread batter over everything and bake until it’s golden, about 12 to 15 minutes.

That’s it.  Enjoy!

 

Serves: 2

Leave a Comment

*