Kickstart your culinary adventure with this vegetarian tamale pie, a dish that promises to deliver all the comfort of traditional tamales without the fuss. Perfect for weeknight dinners or festive gatherings, this recipe is a crowd-pleaser that combines hearty flavors with simple preparation.
Why This Recipe Works
- It’s a one-dish wonder, combining the savory filling and cornbread topping in a single bake, saving you time and dishes.
- The blend of spices and vegetables creates a depth of flavor that satisfies even the most devout meat lovers.
- Customizable to suit your taste buds or pantry contents, making it a versatile option for any meal.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup melted butter
Equipment Needed
- 10-inch cast iron skillet or baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prep
Preheat your oven to 375°F. Heat the olive oil in your cast iron skillet over medium heat. Add the onion, garlic, and bell pepper, sautéing until the onion is translucent, about 5 minutes. This builds a flavor base that’s essential for the dish.
Build the Filling
Stir in the corn, black beans, diced tomatoes, cumin, and chili powder. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together beautifully. The filling should thicken slightly, which is your cue to remove it from the heat.
Prepare the Cornbread Topping
In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix the milk, egg, and melted butter. Combine the wet and dry ingredients, stirring until just mixed. Overmixing can lead to a tough topping, so a few lumps are perfectly fine.
Assemble and Bake
Pour the cornbread batter over the filling in the skillet, spreading it evenly. Bake for 25 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean. The edges should be slightly crispy for the perfect texture contrast.
Serve and Enjoy
Let the pie cool for about 5 minutes before serving. This resting period allows the filling to set, making it easier to slice. Serve with a dollop of sour cream or a sprinkle of fresh cilantro for an extra flavor boost.
Tips and Tricks
For a smoother cornbread topping, let the batter sit for 5 minutes before spreading it over the filling. This allows the cornmeal to absorb the liquid, resulting in a more cohesive texture. If you’re short on time, pre-made cornbread mix can be a quick substitute, though the flavor might not be as rich. For a spicier kick, add diced jalapeños to the filling or a pinch of cayenne pepper to the cornbread batter. Always check the seasoning of your filling before adding the topping; it’s easier to adjust at this stage. Lastly, if you don’t have a cast iron skillet, a 9×9 inch baking dish works just as well, though you may need to adjust the baking time slightly.
Recipe Variations
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend and ensure your cornmeal is certified gluten-free.
- Add a layer of shredded cheese between the filling and the cornbread topping for a gooey, cheesy twist.
- Incorporate different beans like pinto or kidney beans for variety in texture and flavor.
- Top the baked pie with avocado slices or a drizzle of lime crema for a fresh, zesty finish.
- For a vegan version, use plant-based milk, a flax egg, and vegan butter in the cornbread topping.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling and store it in the refrigerator for up to two days before assembling and baking the pie. Just bring it to room temperature before adding the cornbread topping to ensure even baking.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly warmed. The cornbread topping may soften upon storage, but it will still taste delicious.
Can I freeze the tamale pie?
Yes, this dish freezes well. Cool the baked pie completely, then wrap it tightly in foil or place it in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
Summary
This vegetarian tamale pie is a hearty, flavorful dish that’s perfect for any occasion. With its easy preparation and customizable ingredients, it’s sure to become a staple in your recipe collection. Enjoy the comfort of tamales in pie form, with less work and all the taste.