Savory Chicken Tamale Pie Recipe with Cornbread Crust
This recipe for chicken tamale pie brings together the best of both worlds: the rich, savory flavors of tamales and the satisfying crunch of cornbread. It's easy to prepare and perfect for feeding a crowd or enjoying as leftovers. With its comforting flavors and easy preparation, this pie is sure to become a family favorite.
Ingredients
For the Cornbread Crust:
For the Chicken Mixture:
For the Enchilada Sauce:
For Garnish:
Instructions
Prepare the Enchilada Sauce:
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Cook the Roux
In a large saucepan, heat olive oil over medium heat. Whisk in flour and cook until the mixture turns golden brown, about 2 minutes.
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Add Ingredients
Stir in chicken stock, tomato sauce, tomato paste, chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Whisk well and bring the mixture to a simmer.
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Simmer
Reduce the heat to low and let it cook for another 5 minutes. Set aside.
Make the Cornbread Crust:
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Preheat Oven
Preheat your oven to 425°F (220°C).
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Mix Dry Ingredients
In a large bowl, whisk together all-purpose flour, ground cornmeal, baking powder, sugar, and salt.
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Combine Wet Ingredients
In another bowl, mix melted butter, milk, and egg until well combined.
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Blend Together
Stir the wet ingredients into the dry ingredients until just combined. Fold in cooked corn and cheddar cheese.
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Bake the Crust
Pour the cornbread mixture into a greased 10-inch cast iron skillet. Bake for 15 to 18 minutes, or until the cornbread is just set and lightly golden. Remove from the oven and poke holes all over the surface with a fork. Drizzle about ½ cup of the prepared enchilada sauce over the cornbread.
Prepare the Chicken Mixture:
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Cook Vegetables
While the cornbread is baking, heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook, stirring occasionally, until softened, about 10 minutes.
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Mix Chicken and Ingredients
Stir in shredded chicken, sweet corn, tomato sauce, green chilies, taco seasoning mix, and dark chili powder. Stir well to combine.
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Combine with Sauce
Add enough enchilada sauce (about 1 cup) to the chicken mixture to coat well. Stir in white cheddar cheese.
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Assemble Pie
Spoon the chicken mixture evenly over the cornbread base. Top with any remaining enchilada sauce and cheddar cheese.
Bake and Garnish:
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Bake
Return the skillet to the oven and bake at 425°F (220°C) for 25 to 30 minutes, or until the tamale pie is golden and bubbly.
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Broil
For a final touch, switch the oven to broil and cook for an additional 2 minutes, or until the cheese is bubbly and lightly browned.
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Garnish
Remove from the oven and sprinkle with sliced green onions and fresh cilantro. Serve with lime wedges and additional sour cream if desired.
Note
- For a finer texture, you can use stone-ground cornmeal instead of finely ground cornmeal in the cornbread base.
- Experiment with different cheeses like Monterey Jack or Pepper Jack for a unique flavor twist in the chicken topping.
- Make the enchilada sauce ahead of time and store it in the refrigerator for up to a week, or freeze for up to 3 months.
- Adjust the cayenne pepper in the enchilada sauce to suit your preferred level of spiciness.
