This family-friendly tamale pie cooks all in one skillet, making for easy prep and cleanup.
Ingredients
3/4 cup stone-ground yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 large egg
1/2 cup full-fat sour cream, plus more for serving
2 tablespoons unsalted butter, melted and cooled
1 cup shredded sharp cheddar cheese
2 tablespoons olive oil
1 medium yellow onion, diced
2 tablespoons chili powder
1 teaspoon kosher salt
4 cloves garlic, finely chopped
1 pound lean ground beef (90% lean)
1 (15-ounce) can black beans, drained and rinsed
1 (15.25-ounce) can whole kernel corn, drained
1 (14.5-ounce) can fire-roasted diced tomatoes with green chiles (do not drain)
1 cup shredded sharp cheddar cheese
Coarsely chopped fresh cilantro or sliced pickled jalapeños, for serving
Instructions
25-ounce) can drained whole kernel corn, and 1 (
5-ounce) can fire-roasted diced tomatoes with green chiles (do not drain) and stir to combine. Simmer until slightly thickened, about 5 minutes. Remove from the heat and stir in 1 cup shredded sharp cheddar cheese.Dollop small spoonfuls of cornbread batter over the filling. Use the back of a knife or an offset spatula to spread into an even layer. Place the skillet on a rimmed baking sheet.Bake until the filling is bubbling and the cornbread is golden-brown, 15 to 20 minutes. Let cool 10 minutes before serving with chopped cilantro or pickled jalapeños if desired, and a dollop of sour cream.Recipe NotesStorage: Leftovers can be refrigerated in an airtight container for up to 4 days.
