Tamale Pie
Serves 6
10 mins prep
30 mins cook
40 mins total
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.
Cornbread Layer
Chicken Tamale Layer
Garnishes
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
