Recipe from 2 Teaspoons
Ingredients
CORNBREAD
½ cup cornmeal
2/3 cup flour
3 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
1/4 C tablespoons oil
1/3 cup milk
1 egg
1 can of corn or creamed corn
MEAT
1 lb ground beef
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon salt
¼ teaspoon pepper
TAMALE PIE
1 small can enchilada sauce
2 cups of shredded Mexican style cheese
OPTIONAL TOPPINGS
Salsa
Guacamole
Sour Cream
Shredded Cheese
Cilantro
Lime wedges
Instructions
1. Preheat oven to 400 degrees F.
2. Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form.
Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9, 9x13,
large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes.
3. While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until
fully cooked, about 10 minutes. Drain and set aside.
4. 5. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a
fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover
with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to
brown, about 5-10 minutes.
Let cool for 10-15 minutes before serving with desired toppings.
