Monday, March 27, 2023

Tamale Pie


1 box corn muffin mix (such as Jiffy)
1 large egg
1/2 c. sour cream
1/2 c. canned creamed corn
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
2 chicken breasts, cooked and shredded.
1/2 c. red enchilada sauce
1 c. shredded cheddar
1 c. shredded Monterey Jack

  1. Preheat oven to 400°. 
  2. Grease a large oven-safe skillet with cooking spray. 
  3. In a large bowl, whisk together corn muffin mix, egg, sour cream, and creamed corn. 
  4. Transfer to prepared skillet and bake until golden, 20 minutes. Let cool.
  5. Meanwhile, in a large skillet over medium heat, heat oil. 
  6. Add onion, cumin, and chili powder and season with salt and pepper. 
  7. Cook until soft, 5 minutes. 
  8. Add garlic and cook until fragrant, 1 minute more. 
  9. Add chicken to onion and garlic mixture.
  10. Add 1/3 cup of enchilada sauce.
  11. Poke entire surface of cornbread with a fork and pour over remaining enchilada sauce. 
  12. Spread chicken mixture over crust.
  13. Sprinkle with cheeses.
  14. Cover with foil and bake until cheese is melty, about 20 minutes. 
  15. Switch oven to broil, remove foil, and broil until cheese turns golden, about 5 minutes.

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