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 (will reduce to 350-F later).
2. Cornbread base:
   • 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).
   • Add the milk and egg; mix well.
   • Fold in the chiles and corn.
   • Pour into greased baking pan (9×9, 9×13, or 10-inch cast iron skillet).
   • 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.
   • Remove the cornbread and reduce oven temperature to 350-F.
     1. Set cornbread aside to cool.
3. Enchilada Sauce
   • Heat oil and flour in a small saucepan; mix to combine.
   • Slowly pour in enchilada sauce.
   • Add chicken broth; mix well. Simmer, stirring occasionally, until thickened.
   • Set aside to cool.
4. Filling
   • 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.
   • Mix in black beans and 3/4 cup of the enchilada sauce. Add salt and pepper to taste.
   • Poke holes in the cornbread with a chopstick or your finger tips; pour 1 1/4 cup enchilada sauce over the top.
   • Top the cornbread with ground turnkey.
   • Evenly sprinkle shredded cheese over the turkey.
   • Cover with foil and bake for 20 minutes. Remove foil and set the oven to broil. Cook until cheese is browned, about 5 minutes.
   • Allow to cool for 10 minutes before serving.
   • Serve with any leftover enchilada sauce drizzled on top.