Cornbread Tamale Pie

 From:  Cornbread Tamale Pie - West Via Midwest

Yields:  6 servings

Enchilada sauce (yields 2 cups so you will have leftovers)

3 tablespoons olive oil

3 tablespoons flour

1 tablespoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

pinch of cinnamon

2 tablespoons tomato paste

2 cups vegetable broth

1 teaspoon apple cider vinegar or distilled white vinegar

fresh ground pepper to taste

This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!

Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)

Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

Pie:

1 ¼ cups finely ground cornmeal

½ cup white whole wheat flour

1 ½ tsp baking powder

½ tsp baking soda

1 Large Egg

1/2 Cup Sour Cream

1/2 Cup Creamed Corn

1 Pound 90/10 Ground Beef

1 Small Onion, minced

1 Teaspoon Garlic Salt

1 Teaspoon Cumin

1 Teaspoon Chili Powder

12 Ounces Enchilada Sauce (see recipe above)

8 Ounces Cheddar Cheese (yellow and/or White)

Instructions for pie:

Preheat oven to 400°

Crack egg into a small bowl, mix well with a fork.

In a small bowl mix box corn meal, flour, baking powder, baking soda, beaten egg, sour cream, and creamed corn until combined.

Grease an 8X8 or a 9X 11 pan then pour cornbread muffin mix in the bottom and spread evenly. (I prefer the 9X11 to get a thinner cornbread crust, but both work fine!)

Bake for 15- 20 minutes until a toothpick inserted comes out clean.

Use a knife to separate the edge of cornbread from the edge of the pan immediately after removing it from the oven. This helps when cutting pieces to serve so it doesn't stick.

While the cornbread is baking, mince the onion and place in a heavy bottom skillet sprayed with olive oil that has been heated to high.

Cook onions until translucent, about 5 minutes.

Then crumble ground beef on top of onions, stirring to brown. After all beef is in the pan, add cumin, garlic salt, and chili powder and continue to stir while browning the meat.

Cook beef until browned through, about 5 minutes. Remove from heat and strain out any leftover grease.

Once cornbread is removed from the oven and cooled for 5 minutes, use your finger to poke holes in the mix. (see the photo in the post.)

Pour all but 1/4 cup of enchilada sauce over the top of the cornbread, then using a spatula spread it evenly getting each hole filled and the whole top covered.

Place the seasoned ground beef over the top of the cornbread/enchilada topping covering evenly.

Then sprinkle the grated cheese across the top.