I’ve been using Alber’s cornbread recipe for years and have always seen the tamale pie on the side of the box. I hadn’t tried it but thought the combination of ingredients looks interesting. Friday night my mom was out, dad was sleeping, and even my puppy was asleep. Feeling boring and like the uncool kid alone on a Friday night, I decided to use the ingredients that I had to make my own version of a tamale pie. I am terrible at following recipe directions. I usually only look at recipes to get a concept but always add my own ingredients in the increments that I think work best and this recipe was no different. I had an usual amount of canned goods in the pantry and decided to incorporate them. Then I had to decide about the cornbread portion. I love sweet cornbread as I have mentioned in my blog before so I decided that I would make sweet cornbread for this recipe. Because I was winging it, I wasn’t sure of temperature or time so I did my best educated guess and luckily my guess was correct. I decided that if the recipe worked out I would make it again and blog it, so here’s the recipe. I don’t know how other tamale pies taste but this one is the bomb.com. It is sweet, savory, salty, briny, and spicy. Give this recipe a try and let me know what you think. I am going to try this recipe again with a different filling and will let you all know how that comes out.
Serving size: 6-8
Active time: 20 minutes
Inactive time: 30 minutes
1 lb. ground turkey
5.5 oz sliced black olives
15.25 oz whole kernel sweet white corn, drained of liquid
15.5 oz S&W black chili beans with garlic, onion, and chili spices
14.5 oz fire roasted tomatoes with garlic
1 T. salt
1 T. black pepper
1 T. granulated garlic
2 T. Litehouse dried cilantro (fresh can be used)
1 t. McCormick chipotle chili powder
2 T. Litehouse minced garlic (fresh can be used)
2 T. Litehouse minced red onion (fresh can be used)
1 T. granulated onion
2 T. dried oregano
1-2 T. diced canned jalapenos (I used 2 T.)
1 1/2 C. all-purpose flour
1/2 C. cornmeal
2/3 C. brown sugar
1 T. baking powder
1/2 t. salt
1 1/4 C half and half
1/3 C + 2 T. vegetable oil, divided
3 T. butter, melted
1. In a large pan heated to medium high, brown the ground turkey until it is no longer pink.
2. When the turkey is done add the olives with juice, drained corn, black beans, tomatoes, cilantro, chili powder, salt, pepper, granulated garlic, minced garlic, red onion, granulated onion, oregano, and jalapenos. Stir to combine then turn the heat to low and allow filling to simmer while the cornbread is made (approximately 10 minutes) then turn the heat off until it is time to add the filling to the pyrex.
1. Preheat the oven to 375 degrees.
2. In a large bowl mix the flour, cornmeal, brown sugar, baking powder, and salt.
3. In another large bowl mix the eggs, half and half, melted butter, and 1/3 C. vegetable oil.
4. Add the dry ingredients to the wet ingredients in third mixing between each addition.
Finishing the dish:
1. Use 2 T. of vegetable oil to grease a large rectangle pyrex.
2. Add half of the cornbread batter into the pan and bake it for 10 minutes.
3. After 10 minutes remove the cornbread. Cover the baked cornbread with the filling being sure to smooth to ensure the filling is level.
4. Cover the filling with the second half of the cornbread batter. Use a spoon or off-set spatula to smooth and level the batter over the filling. When the cornbread and filling are level return the pyrex to the oven and bake for 20 more minutes.
5. After 20 minutes allow the tamale pie to cool for 5 minutes then enjoy.