The name really says it all because the truth is, So-Good Tamale Pie is… well, so good! What is there not to love about a spicy salsa, chicken, and bean combo all nestled under a warm, golden layer of sweet, homemade cornbread?! It really makes the tastebuds start to tingle with delight just thinking about it. Serve it with a dollop of cool sour cream and some fresh avocado slices for the ultimate flavor festivities. Every piece of this So-Good Tamale Pie is sure to make you holler, “This is soooo good!” So, get ready!
Ingredients
For the chicken filling:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cups chicken, cooked and shredded
- 1 1/2 cups tomato salsa or enchilada sauce
- 1 (15-ounce) can red or black beans, rinsed and drained
- 1 teaspoon taco seasoning
For the cornbread topping:
- 2 large eggs
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, softened
- 1 1/4 cups all-purpose flour
- 1 1/4 cups cornmeal
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup milk
- 1/2 cup corn kernels, fresh or frozen
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh cilantro, chopped
- avocado, optional, to taste, sliced, for serving
- sour cream, optional, to taste, for serving
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a large, oven-safe skillet over medium heat, add the olive oil and the onion and cook, stirring frequently, until the onion is translucent, about 2-3 minutes.
Step 3 –Add the chicken and the salsa into the skillet with the onion, stirring to combine.
Step 4 –Stir the beans and the taco seasoning into the chicken mixture and transfer the skillet from the heat.
Step 5 –In a large bowl, whisk the eggs, the sugar, and the butter together.
Step 6 –In another bowl, sift the flour, the cornmeal, the salt, and the baking powder together.
Step 7 –Alternately stir 1/2 of the milk and 1/2 of the flour mixture into the egg mixture until fully incorporated.
Step 8 –Fold the corn, the cheese, and the cilantro into the cornbread batter mixture.
Step 9 –Spoon the cornbread batter over the chicken mixture.
Step 10 –Bake the chicken mixture until the top of the cornbread is lightly golden-brown, about 25-35 minutes.
Step 11 –Slice and serve the tamale pie with the avocado slices and the sour cream.
