Tamale Pie

Tamale Pie

Corn Cake Layer
4 tbsp melted butter
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk or whole milk
3 tbsp honey
1 large egg
4 oz green chilies

Chicken Tamale Layer
1 large boneless, skinless chicken breast, cooked and shredded
1 2/3 cups enchilada sauce
15 oz black beans, rinsed
1 cup shredded mozzarella or sharp cheddar

1/2 cup diced tomato
1/2 cup crumbled queso fresco
1/4 cup finely chopped fresh cilantro

You will also need a SIGNATUREseries Cast Iron Skillet.
Prepare Corn Cake Layer
  1. Preheat oven to 400°F.
  2. Whisk melted butter with cornmeal, flour, baking soda, salt, buttermilk, honey, egg, and green chilies in a large bowl until combined.
  3. Transfer mixture to a greased 9"-10" cast iron skillet and bake for 16-18 minutes until golden brown and set.
  4. Use a fork to pierce the cornbread all over once removed from the oven.
Assemble Tamale Pie
  1. Pour 1/3 cup enchilada sauce over the baked cornbread layer and spread evenly.
  2. Combine shredded chicken with enchilada sauce, black beans, and shredded cheese. Spread over cornbread layer.
Bake and Garnish
  1. Bake uncovered at 400°F for about 15 minutes until bubbly.
  2. Top with diced tomatoes, crumbled queso fresco, and chopped cilantro.
  3. Serve with sour cream and lime wedges.
  4. Enjoy your delicious Tamale Pie, a delightful dish for any occasion!
This dish was crafted by Fallon Blackburn. For more of her recipes, check out her Instagram profile @espressoandlime.

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