Tamale Pie

Talk about delicious!!!

Tamale Pie
Source: Smiths My Magazine

Tamale Filling
2 Tbs canola oil
1 large onion, chopped
1 jalapeno, seeds removed and minced
3 garlic cloves, minced
1 Tbs cumin
1 15 oz can black beans
3 cups shredded chicken
1 14 oz can fire-roasted tomatoes, drained
4 oz pepper jack cheese, shredded
2 Tbs fresh cilantro, chopped (optional)

Topping (feel free to use a boxed cornbread mix to top the pie if you are running short on time)
1 cup cornmeal
1\2 cup flour
1 Tbs sugar
3\4 tsp baking powder
3\4 tsp baking soda
3\4 tsp salt
3\4 cup buttermilk
1 large egg, beaten
3 Tbs canola oil
Sour cream for garnish (optional)

Preheat the oven to 450 degrees. Warm the oil over medium-high heat in a 12-inch cast iron or other oven-proof skillet. Add the onion, jalapeno, garlic, and cumin, and cook, stirring frequently, until the vegetables soften and the garlic is fragrant, about 5 to 8 minutes. Add the beans, cooked chicken and tomatoes, and simmer for about 5 minutes.

To make the topping whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a small bowl whisk buttermilk, egg, and canola oil until smooth. Pour the wet ingredients over the dry ingredients and whisk gently until just combined.

Stir the cheese and cilantro into the mixture in the skillet, and drop the cornbread batter across the top, smoothing with an offset spatula for an even crust. Bake at 450 degrees for 15 minutes, until slightly golden brown and toothpick inserted into the crust comes out clean. Let sit for 5 minutes before serving.

*I do not have a oven proof skillet so I attempted to make this in a pie dish. Bad idea. Totally overflowed. After I had the thought that i could probably have put it in a bigger rectangle baking dish. Just a thought if you dont have an oven proof skillet.