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 jalapeño

  • 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!