baked cornbread turkey tamale pie
2 Cup Turkey, shredded
2 Corn, ears
15 Ounce black beans, drained and rinsed
1 Yellow Bell Pepper, diced
1 Bell Pepper, orange
2 Tablespoon cilantro
1 Bunch green onions
1/2 Teaspoon cumin
1/2 Teaspoon paprika
7 Ounce Chipotle sauce
15 Ounce Enchilada Sauce
1/2 Cup shredded cheddar cheese, divided
1 Cup all-purpose flour
1 Cup Cornmeal
1 Tablespoon sugar
2 Teaspoon baking powder
1/2 Teaspoon salt
3 Tablespoon butter
1 Cup buttermilk
1 Large egg
For the filling: Mix to combine filling ingredients. Place in the bottom of a butter greased 10-inch pan.
For the cornbread topping: In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Melt the butter in a small saucepan. Remove butter from the heat and stir in the milk and egg. Make sure the mixture isn’t too hot or the egg will curdle.
Add the milk-egg mixture to the dry ingredients and stir to combine. Do not over mix.
To assemble Tamale Pie: Fill the bottom of a butter greased 10-inch pan with the shredded turkey filling. Top with the cornbread topping and smooth to the edges of pan.
When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.
Place directly on the grill grate and cook for 45-50 minutes or until the cornbread is lightly browned and cooked through. Enjoy!