Tamala Pie (Von rynnosyrup - Adobe Stock)
I am not much of a cook. Preparing dinner is one of my least favorite activities and I often resort to the same few recipes over and over again. One of these repeats is a solid winner.
Let me paint a picture: Imagine a delicious, moist cornbread topped with pepper sauce, shredded chicken and melted cheese. Is your mouth watering? I know mine is. Let me introduce you to a family favorite—Tamale Pie!
2-3 cups shredded chicken (you could use shredded pork or beef)
½ cup cornmeal
2/3 cup flour
¼ teaspoon salt
1 Tablespoon baking powder
3 Tablespoon sugar
1 egg
1/3 cup milk
2 Tablespoon vegetable oil
1 can creamed corn
1 cup enchilada sauce
1 cup shredded white cheese (Pepperjack for some added spice but any cheese will do)
For the meat, I prefer to prepare shredded chicken in the crockpot. I pile in chicken breast and top with my favorite pineapple sala, but any type of salsa will do. You could cook it with taco seasoning for more flavor. Cook on low for six hours or until it shreds easily. I typically cook a big batch of chicken and stash some in the freezer to use later for more tamale pie, nachos or tacos.
*For quicker prep, use rotisserie chicken.
Preheat oven to 400 degrees F (204 degrees C).
Whisk cornmeal, flour, salt, baking powder and sugar together. Whisk in egg, milk and vegetable oil. Add creamed corn until just combined. Pour into an 8x8 or 9x9 baking pan and bake for 25 minutes. It is supposed to be a little mushy.
Poke holes in the crust with a fork. Pour enchilada sauce over crust. Arrange meat on top and sprinkle with cheese.
Reduce oven temperature to 350 degrees F (176 degrees C). Cover the pan with foil and return to oven for 20 minutes. Remove the foil and bake for 5-10 minutes.
I hope you enjoy this warm and delicious meal!
I originally discovered this recipe at Pinch of Yum.
