SKILLET TAMALE PIE
Serves 4
Ingredients
Filling:
2 TBsp vegetable oil
1 medium onion, minced
2 TBsp chili powder
Table salt
2 medium garlic cloves, minced (about 2 tsp)
1 pound 90% lean ground sirloin
1 15oz can black beans, drained and rinsed
1 14.5oz can diced tomatoes, drained
4oz cheddar cheese, shredded (about 1 cup)
2 TBsp minced fresh cilantro leaves (or parsley leaves)
Ground black pepper
Topping:
3/4 cup (3-3/4oz) AP flour
3/4 cup (3-3/4oz) yellow cornmeal
3 TBsp sugar
3/4 tsp table salt
3/4 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1 large egg
3 TBsp unsalted butter, melted and cooled
Directions
Adjust oven rack to middle position and heat oven to 450F.
Filling: Heat the oil in a 12-inch ovensafe skillet over medium heat until shimmering. Add the onion, chili powder, and 1/2 tsp salt and cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the ground sirloin, beans, and tomatoes and bring to a simmer, breaking up the meat with a wooden spoon, about 5 minutes. Stir the cheddar and cilantro into the filling and season with salt and pepper to taste.
Topping: Whisk the flour, cornmeal, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate bowl, whisk the buttermilk and the egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.
Dollop the cornbread batter evenly over the filling and spread into an even layer. Bake until the cornbread is cooked through in the center, 10-15 minutes. Using potholders (the skillet handle will be hot), remove them skillet from the oven. Serve.
Recipe courtesy of America's Test Kitchen
NOTE: I used white cornmeal, and I topped with sour cream, green onions, and jalapeños.
The CookingBites Recipe Challenge: Corn
Tasty one-pan meal, goes straight from the oven to the table. Rich filling and a sweet cornbread on top.
Serves 4
Ingredients
Filling:
2 TBsp vegetable oil
1 medium onion, minced
2 TBsp chili powder
Table salt
2 medium garlic cloves, minced (about 2 tsp)
1 pound 90% lean ground sirloin
1 15oz can black beans, drained and rinsed
1 14.5oz can diced tomatoes, drained
4oz cheddar cheese, shredded (about 1 cup)
2 TBsp minced fresh cilantro leaves (or parsley leaves)
Ground black pepper
Topping:
3/4 cup (3-3/4oz) AP flour
3/4 cup (3-3/4oz) yellow cornmeal
3 TBsp sugar
3/4 tsp table salt
3/4 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1 large egg
3 TBsp unsalted butter, melted and cooled
Directions
Adjust oven rack to middle position and heat oven to 450F.
Filling: Heat the oil in a 12-inch ovensafe skillet over medium heat until shimmering. Add the onion, chili powder, and 1/2 tsp salt and cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the ground sirloin, beans, and tomatoes and bring to a simmer, breaking up the meat with a wooden spoon, about 5 minutes. Stir the cheddar and cilantro into the filling and season with salt and pepper to taste.
Topping: Whisk the flour, cornmeal, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate bowl, whisk the buttermilk and the egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.
Dollop the cornbread batter evenly over the filling and spread into an even layer. Bake until the cornbread is cooked through in the center, 10-15 minutes. Using potholders (the skillet handle will be hot), remove them skillet from the oven. Serve.
Recipe courtesy of America's Test Kitchen
NOTE: I used white cornmeal, and I topped with sour cream, green onions, and jalapeños.
The CookingBites Recipe Challenge: Corn
Tasty one-pan meal, goes straight from the oven to the table. Rich filling and a sweet cornbread on top.
