TAMALE PIE WITH CORNBREAD CRUST

Tamale Pie with Cornbread Crust image

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.

Provided by Sherrie

Time 1h5m

Yield 8

Number Of Ingredients 16

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Ingredients

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

Steps:

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

Nutrition Facts : Calories 517.2 calories, Carbohydrate 28.6 g, Cholesterol 125.4 mg, Fat 30.1 g, Fiber 2.2 g, Protein 31.7 g, SaturatedFat 13.9 g, Sodium 906.2 mg, Sugar 4.2 g