Description
A comforting and hearty cornbread-based tamale pie perfect for family gatherings and weeknight dinners.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup buttermilk
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- 2 cups cooked shredded chicken or beef
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 eggs
- 1 teaspoon baking powder
- Salt and pepper to taste
- Optional toppings: Sour cream, avocado, cilantro
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Mix together the cornmeal, buttermilk, eggs, baking powder, salt, and pepper until well combined.
- Combine the cooked chicken or beef, black beans, diced tomatoes, chopped onion, and bell pepper in another bowl.
- Spread half of the cornmeal mixture evenly into the greased baking dish.
- Layer the meat and bean mixture on top of the cornbread layer, spreading it out evenly.
- Top with the remaining cornmeal mixture, ensuring even coverage.
- Sprinkle the shredded cheese generously on top to create a cheesy, bubbling crust.
- Bake for 30-40 minutes or until the top is golden brown and a toothpick comes out clean when inserted.
- Allow it to cool slightly before serving. Top with sour cream, sliced avocado, and cilantro if desired.
Notes
Make ahead of time and freeze for quick meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 80mg