Tamale Pie with Cornbread Crust

I have seen many recipes for tamale pie that uses a sweet cornbread on top. It is too sweet and does not taste like tamales. I have reversed the recipe and put the cornbread on the bottom and used a cornbread without sugar. It is really close to tasting just like authentic tamales.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 517 Calories

Ingredients

• ¾ teaspoon salt
• ¾ teaspoon baking soda
• 1 large egg
• 1 cup shredded Cheddar cheese
• 1 ½ cups buttermilk
• 1 cup shredded Monterey Jack cheese
• 1 ½ cups cornmeal
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 pounds ground beef
• 2 teaspoons chili powder
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can diced green chile peppers
• 1 medium onion, diced
• cooking spray
• 1 medium jalapeno pepper, seeded and minced

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, jalapeno pepper, green chile peppers, garlic, cumin, and chili powder; saute until onion and jalapeno are soft, 3 to 5 minutes. Add enchilada sauce and simmer for 30 minutes.

Step 2

While the sauce is simmering, preheat the oven to 450 degrees F (230 degrees C). Spray an 8-inch square baking pan with cooking spray.

Step 3

Mix buttermilk, cornmeal, egg, salt, and baking soda together in a bowl. Pour into the prepared baking pan.

Step 4

Bake in the oven until golden brown, 15 to 20 minutes. Remove from the oven and poke holes in the cornbread with a wooden spoon. Reduce heat to 400 degrees F (200 degrees C).

Step 5

Pour simmering meat mixture on top of the cornbread. Top with shredded Cheddar and Monterey Jack cheeses. Return to the oven and bake until cheese is melted, 5 to 10 minutes.