Cornbread Tamale Pie with Beans and Butternut Squash
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Cornbread Tamale Pie with Beans and Butternut Squash
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Classic Mexican Tamales take on a twist in this vegetarian Cornbread Tamale Pie featuring butternut squash, black beans, and a cornbread crust. Yield: 1 (10 inch) pie pan or (8x8) baking dish
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Ingredients
For The Filling
- 1 tsp neutral cooking oil generic cooking oil
- 1 onion diced
- 1 green bell pepper diced
- ¼ red pepper diced
- 1 garlic minced, clove
- 1 c pinto beans if using canned, drained, cooked
- 1 c black beans if using canned, drained, cooked
- 1 ½ c butternut squash cut into 1/2” chunks
- 1 c corn (fresh or frozen)
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper ground
For The Cornbread Crust
- 1 egg
- ¾ c milk
- 2 Tbsp neutral cooking oil generic cooking oil
- ¾ c cornmeal
- ½ c all-purpose flour unbleached
- 1 Tbsp sugar
- 1 ¼ tsp baking soda
- ½ tsp paprika
- ¼ tsp onion powder
- ¼ tsp salt
Optional Toppings
- cheddar cheese
- salsa
- sour cream
Instructions
- Preheat oven to 400F.
- Heat oil in a large, non-stick frying pan. Add onions, peppers, and garlic. Saute 5-7 minutes, until soft.
- Mix in pinto beans, black beans, squash, and corn.
- Add spices and mix well. Simmer as needed to reduce liquid to a minimal amount.
- Remove from heat.
- Pour mixture into a greased 10” pie pan or 8x8 baking dish.
Prepare the Cornbread
- In a small bowl, whisk together egg, milk, and oil.
- In a large bowl, mix together remaining ingredients.
- Add wet ingredients to dry. Mix until just moistened.
- Spread batter evenly over bean and squash mixture in the baking dish with a rubber spatula.
- Bake at 400F 10-15 min until the cornbread is puffy, firm to the touch, and beginning to crack.
- To serve, top with cheddar cheese, salsa, or sour cream as desired.
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