I feel a little sheepish calling this "tamale" pie especially if a Latino chef were ever to see this recipe. There's really nothing tamale-ish about it...there's corn and meat and that's about where the similarity ends. But it's good. On a nice blustery fall day (the kind we don't seem to be getting much of around here), it's the perfect meal.
Recipe adapted from Cooking Light October 2006
Pictures by Caroline
1 tablespoon olive oil
1 cup onion, chopped
3/4 cup red bell pepper, chopped
3/4 cup frozen corn
1 pound ground beef or turkey
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon salt
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) kidney beans, rinsed and drained
1 cup flour
3/4 yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
1 large egg
- Preheat oven to 425 degrees F. Heat oil in a large skillet. Add onion, pepper, garlic and beef/turkey. Cook until meat is cooked through (drain grease, if necessary).
- Add chili powder, oregano, cumin, and salt, tomatoes, beans, and corn. Cook 3 minutes. Spoon into an 11 x 7 baking dish coated with cooking spray.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, salt and baking soda. Combine buttermilk and egg; add to dry ingredients and stir just until moist.
- Spread cornmeal mixture evenly over meat mixture. Bake 18 minutes or until topping is golden.