Tamale Pie

Adapted from 2teaspoons.com

Cornbread base

• 1/3 cup milk
• 1 egg
• 1 (4.5 oz) can diced green chiles (optional)
• 1 (8.25 oz) can creamed corn (I use 3/4 cup)

• 1 (8.5 oz) box Jiffy Corn Muffin Mix or the following ingredients for homemade):
  • ½ cup (70g) fine cornmeal
  • 2/3 cup (83g) all purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons oil or butter

Enchilada Sauce:

• 1 tablespoon oil
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1 (10oz) can enchilada sauce (my favorite brand is Casa Fiesta) or make homemade.

Filling

• 1 lb ground turkey
• 1/2 can (3/4 cup/4.5 oz) black beans, drained and rinsed
• ¼ teaspoon salt
• Freshly cracked pepper
• 2 cups enchilada sauce, divided

Topping

• 2 cups shredded cheese
• Scallions and cilantro to sprinkle on top
• Sour cream, for serving

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1. Preheat oven to 400-F.
2. Cornbread. Base
   1. In a medium bowl, place Jiffy Corn Muffin Mix (or if using the homemade version, mix the oil with the dry ingredients and continue to step 2).
   2. Add the milk and egg; mix well.
   3. Fold in the chiles and corn.
   4. Pour into greased baking pan (9×9, 9×13, or 10-inch cast iron skillet).
   5. Bake until set, or until a toothpick inserted into the center comes out clean, about 20-25 minutes for a 9×9 or 9×13 baking dish, or about 15 minutes for 10-inch cast iron skillet.
   6. Remove the cornbread and reduce oven temperature to 350-F.
   7. Set cornbread aside to cool.
3. Enchilada Sauce
   1. Heat oil and flour in a small saucepan; mix to combine.
   2. Slowly pour in enchilada sauce.
   3. Add chicken broth; mix well. Simmer, stirring occasionally, until thickened.
   4. Set aside to cool.
4. Filling
   1. Coat a large skillet with oil and set over medium-high heat. Add turkey, breaking it apart into small pieces, and cook until no longer pink.
   2. Mix in black beans and 3/4 cup of the enchilada sauce. Add salt and pepper to taste.
   3. Poke holes in the cornbread with a chopstick or your finger tips; pour 1 1/4 cup enchilada sauce over the top.
   4. Top the cornbread with ground turnkey.
   5. Evenly sprinkle shredded cheese over the turkey.
   6. Cover with foil and bake for 20 minutes. Remove foil and set the oven to broil. Cook until cheese is browned, about 5 minutes.
   7. Allow to cool for 10 minutes before serving.
   8. Serve with any leftover enchilada sauce drizzled on top.