Lunch / Dinner
Tamale Pie with Cornbread Topping
Cast-iron cookware is a favorite in our Test Kitchen due to its supreme heat retention, the nonstick properties of the cooking surface, plus its durability. For dinner, check out the Tamale Pie, a savory southwestern casserole that’s just waiting to get devoured. If you love tamales, but don’t want to bother with corn husks and fussy assembly, this Tamale Pie, baked in a cast-iron skillet, will be right up your alley.
Ingredients
FOR THE FILLING, BROWN:
STIR IN:
FOR THE TOPPING, WHISK:
Instructions
Preheat oven to 425°.
For the filling, brown chuck in a 12-inch cast-iron skillet over medium-high heat, crushing with a potato masher, until it’s no longer pink, 8–10 minutes.
Drain chuck in a sieve, reserving 1 Tbsp. drippings.
Sauté onions, poblano, and jalapeño in drippings over medium-high heat until softened, about 5 minutes. Stir in garlic, chili powder, cocoa powder, and cumin; cook until fragrant, 1 minute.
Stir in beans, tomatoes, corn, broth, olives, and chuck; heat to a simmer, then season with salt and pepper. Off heat, top filling with Cheddar.
For the topping, whisk together cornmeal, flour, sugar, baking powder, and salt. Stir in egg, chiles, Cheddar, and milk just until combined. Spread topping evenly over pie.
Bake Tamale Pie until topping is golden brown, 20–25 minutes.
Don’t drain the canned chiles, both the chiles and the liquid add tons of flavor.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 432
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Cholesterol 90mg 30%
Sodium 887mg 36%
Carbs 40g 13%
Protein 24g
*Percent Daily Values are based on a 2,000 calorie diet.