TAMALE PIE WITH FRESH TOMATO AND CORN

Tamale Pie with Fresh Tomato and Corn image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 15

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1/2 pound fresh chorizo, casings removed (about 2 links), or vegetarian substitute such as Lightlife Plant-Based Italian Sausage
1/2 pound ground beef, or vegetarian substitute such as Lightlife Plant-Based Ground
1 tablespoon tomato paste
2 1/2 teaspoons cumin
1 large onion, grated on a box grater, divided
1-2 medium jalapeños, thinly sliced, seeded if desired, divided
1 3/4 teaspoons kosher salt, divided
2 large beefsteak tomatoes (about 2 pounds), cut into 1/2" cubes
2 cups corn kernels (preferably fresh; from about 3 ears of corn), divided
8 ounces cheddar cheese, grated (about 2 cups)
2 large eggs
6 tablespoons unsalted butter, melted
1/3 cup sour cream, plus more for serving
1 1/4 cups cornmeal
1 teaspoon baking powder

Steps:

Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1 1/4 tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1 1/2 cups corn, and 1 1/2 cups cheese.
Whisk eggs, butter, 1/3 cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining 1/2 tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in 1/4 cup cheese and remaining 1/2 cup corn.
Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and 1/4 cup cheese.
Bake cornbread until golden brown, 15-18 minutes. Serve with sour cream alongside.