Jalapeño Cornbread Chicken Tamale Pie1

There are many days when I wonder what it might be prefer to cook and bake for him now. I bet his big blue eyes would light up with delight if I made him this chicken tamale pie; I know it could remind him of Mom’s food preparation that he adored so very much.
Looking back within my childhood as well as the chaos from it, my remembrances associated with cooking and baking are always positive. Maybe that’s why I’ve been successful in this career. It has constantly given me the most joy and convenience. That’s how I know it’s my enthusiasm.
This chicken tamale pie is a different one of those recipes which has given me pure joy. I allow it to be often during the weekdays, serving it with new guacamole and popular sauce. Believe me, from the recipe you’ll conserve for a long time to arrive because it’s easy to throw collectively, family-friendly, flavorful and comforting.
As you know, my undertake comfort foods generally are a little lightened up from traditional versions because that’s precisely how I roll. Then when Cascadian Farm approached me to focus on some meals, I understood I’d make use of their frozen sweet corn and get this to family favorite.
The meaty corn combination is a combined mix of low fat ground chicken (or turkey), Cascadian Farm organic frozen sweet corn , a homemade enchilada sauce, spices, onion, garlic and just a little cheesseeeeee.
The cornbread topping is made effortlessly with whole wheat pastry flour, yellow cornmeal, just a little oil, honey, fresh jalapeños, almond milk and more of that sweet corn! When you’re finished mixing it up, just put the batter on the meat combination and bake until bubbly and golden brown. Too great you guys. TOO GOOD.
I have faith that you’ll love this formula as much as I do. There are a few variations that I’ve contained in the be aware section below including how to make it vegetarian, vegan and/or gluten free of charge. Hope you LOVE!
5.0 from 3 reviews
Prep time:
15 mins
Cook time:
50 mins
Total period:
1 teaspoon olive oil
1 yellow onion, diced
1 pound trim ground chicken or turkey (a minimum of 93% lean)
1 cup Cascadian Plantation Frozen Organic Nice Corn
1 (15 oz) can tomato sauce
3 cloves garlic clove, minced
2 teaspoon chili powder
1 teaspoon dried oregano
1/2 cup whole wheat pastry flour
1/2 cup yellowish cornmeal
2 teaspoons cooking powder
1/4 teaspoon salt
1 large egg
2 tablespoons honey
1 tablespoon essential olive oil (melted coconut essential oil would also be great)
1 tablespoon unsweetened applesauce
1/2 cup Cascadian Plantation Frozen Organic Sweet Corn
1/2 cup shredded Mexican cheese blend
For garnish: Jalapeño slices, avocado or guacamole, cilantro, greek yogurt/sour cream, popular sauce
Preheat oven to 350 degrees F. Heat essential olive oil in large solid iron skillet over medium high heat,
add onions and sauté for 3-5 minutes until translucent and tender. Next, add in the ground poultry and prepare for 5-7 minutes or until meats is no longer pink.
Mix in corn, tomato sauce, garlic clove, chili natural powder, oregano and cumin. Add sodium and pepper to taste then reduce temperature to medium-low and simmer for ten minutes while you make the cornbread topping.
To help make the cornbread topping: In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside. In a separate medium bowl, whisk the egg, honey, oil, applesauce and almond milk together until well combined. Add wet ingredients to the dry ingredients and combine until just combined. Flip in diced jalapeñoperating-system and corn.
Remove skillet from warmth. Sprinkle parmesan cheese on top of meat blend. Pour cornmeal topping over the cheese & meat mixture and spread consistently towards the edges of the skillet. Best the batter with several slices of jalapeñoperating-system. Bake for 25-28 minutes until cornbread is usually slightly golden brown on the edges and filling is certainly bubbling. Serve with guacamole, cilantro, sour cream/greek yogurt and sizzling hot sauce. Serves 6.
To make dairy free: Leave out the cheese.
To make this formula vegan: Rather than turkey, use 1 can of black beans. You can even work with a flax egg within the cornbread topping, but may need to reduce the almond milk to 1/3 cup.
To create this recipe gluten totally free:: Use a 1:1 gluten free all of the purpose flour in place of the whole wheat pastry flour.
Don’t have a skillet? Don’t worry! Just make everything as aimed, then transfer the meat mixture to an 8 or 9 inch greased baking skillet.
Definitely going to test this cornbread, jalapenos appear to be the perfect combination
I just made this. I’ve by no means tried one of your meals until today. I made the peanut butter brownies and got some applesauce left over so I used it for this recipe.