Tamale Pie
With a tender cornbread base topped with shredded chicken, enchilada sauce, black beans and lots of melted cheese, this tamale pie is a comfort food classic.
Servings: 6
Ingredients
Cornbread Layer
- 4 tablspoons of butter, melted
- 1/2 cup of yellow cornmeal
- 1/2 cup of all purpose flour
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of buttermilk or whole milk
- 3 tablespoons of honey
- 1 large egg
- 4 ounces of diced green chilies
Chicken Tamale Layer
- 1 large boneless skinless chicken breast, cooked and shredded
- 1 2/3 cups of red enchilada sauce, divided
- 15 ounces of black beans, drained and rinsed
- 1 cup of cheddar or mozzarella, shredded
Garnishes
- 1/2 cup of tomatoes, diced
- 1/2 cup of queso fresco or cojita, crumbled
- 1/4 cup of fresh cilantro, finely chopped
Instructions
- Preheat your oven to 400 degrees
- Whisk 4 tablespoons of melted butter with 1/2 cup of yellow cornmeal, 1/2 cup of all purpose flour, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, 1/2 cup of buttermilk or whole milk, 3 tablespoons of honey, 1 large egg and 4 ounces of green chilies in a large bowl until completely combined
- Transfer the mixture into a greased 9”-10” baking dish and bake for 16-18 minutes or until golden brown and lightly set
- As soon as you remove the baking dish from the oven, use a fork to pierce the cornbread mixture all over (leave the oven set to 400 degrees)
- Pour 1/3 cup of red enchilada sauce over the baked cornbread layer, spread it evenly and set aside for now
- Combine a cooked and shredded chicken breast with 1 1/3 cups of enchilada sauce, 15 ounces of drained and rinsed black beans and 1 cup of shredded mozzarella or sharp cheddar and spread over the cornbread layer
- Bake uncovered in a 400 degrees oven for about 15 minutes or until bubbly
- Top with diced tomatoes, crumbled queso fresco or cojita and some finely chopped fresh cilantro
- Serve with a dollop of sour cream and lime wedges