Skillet Tamale Pie with Cornbread Crust
Spiced ground beef, black beans, corn and tomatoes under a golden cheddar cornbread crust, baked right in one skillet.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 6
Check that your chili powder is a pure ground-chile version, as some blends contain onion powder. Swap the beef for ground turkey, or leave it out and add a second can of beans for a vegetarian pie.
Method
-
Heat the oven to 400°F. Warm the oil in a 10-inch oven-safe skillet over medium-high heat, add the beef and cook, breaking it up, until browned, about .
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Add the garlic, bell pepper, chili powder, cumin, paprika and salt and cook for , until the pepper softens.
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Stir in the tomatoes, beans and corn and simmer for until thickened. Stir in half the cheddar and remove from the heat.
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Whisk the cornmeal, flour, sugar, baking powder and salt in a bowl. Stir in the buttermilk, egg and melted butter until just combined.
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Spoon the batter over the filling, spreading gently to the edges, and sprinkle with the remaining cheddar.
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Bake for , until the crust is golden and a toothpick comes out clean. Rest for , scatter with cilantro and serve.
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