| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon corn oil
- 1 1/2 pounds ground beef (85 percent lean)
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- Kosher salt
- 2 tablespoons tomato paste
- 1 1/2 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1 1/2 cups green or red enchilada sauce
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups shredded Monterey Jack cheese
- 3 cups self-rising cornmeal
- 2 1/2 to 3 cups buttermilk
- 2 tablespoons corn oil
- 4 scallions, chopped
Instructions
- Preheat the oven to 400 degrees F.
- Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
- Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 921 |
| Total Fat | 43 g |
| Saturated Fat | 17 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 42 g |
| Cholesterol | 114 mg |
| Sodium | 1173 mg |
Reviews
The flavors were great, but agree with other reviewers that as written, it’s too much cornbread! Will use a cornbread mix the next time & cut the quantity in half.
Easy to make, easy cleanup and the family loved it.
Definitely a “make again” for my husband and me. Used Jiffy Mix for the topping – 2 boxes worked out great.
My family loved this! It’s a tasty, filling,comfort food. I made the filling exactly as directed except for adding a little chipotle chili powder for some smoky heat. Neither of my cast iron skillets were the right size so I used a heavy clad stainless skillet which worked fine. For the topping I used a boxed cornbread mix designed for an 8-9” square pan. It was the perfect amount and cooked up beautifully in about 20 minutes. I also added some minced jalapeño to the topping, along with the scallions. I will definitely make again.
I cut the amount of cornbread mix, doubled the time and it still was not cooked. Do yourself a favor, just cook the cornbread separate. This recipe was a total fail for me.
Love this recipe, BUT, as others have said, the recipe needs adjustments.
First, for the filling, we cut the recipe in half to fit into our cast iron skillet.
Second, we don’t follow the cornbread recipe here. It’s WAY too big. I think someone must have made a typo error. We use the cornbread recipe on the Quaker Yellow Cornmeal circular box, BUT, we also adjust that by cutting it in half for our half recipe of the Tamale Pie.
Additionally, if you want a slightly more flavorful cornbread and one that isn’t quite as glycemic as yellow, try blue corn meal. We use Bow and Arrow brand from the Ute Mountain Ute Tribe. Whole Foods used to sell it. When they stopped carrying it, we started ordering directly from the tribe.
A. Yea I am so sorry to hear
I wanted to love this recipe. All of the components are so scrumptious. The first time I made it, I thought “3 cups of cornmeal!?!?” I knew the portions seemed wrong, but followed anyway. I was in a hurry and turned my oven on 350 to start heating up and never looked back at the recipe to see it needed to be on 400. Bad on me, cooked it twice the time and the cornmeal was still uncooked. Sigh. But I liked the filling and the concept so much, I tried it again tonight. I assumed the first fail was the too low oven temperature. Even though as I’m adding in the THREE CUPS OF CORNMEAL AND 2 + CUPS OF BUTTERMILK, it still feels really wrong. It was. Cooked it for 10-15 minutes longer than stated, the top is nicely browned, but the cornmeal is uncooked on the inside and very bitter because of it. (As was I for not trusting my gut instinct twice!) this recipe is totally redeemable. Half all the elements of the cornmeal portion and I think it should turn out lovely. The filling is fantastic. Sadly, my kid is a cilantro hater so I had to leave that out. I did add some smoked paprika and ancho chili powder to punch it up a little bit, but would have been fine without it.
It was a big hit with a few adjustments. Ole!!!
I made this tonight. Was great. Made a couple adjustments. Added jalapeño, a small can of green Chili’s and a can of rotel to the meat mixture. I also used ground turkey. Then I topped it with boxed cornbread mix added jalapeño and scallions to the corn bread. Soooo good!! After it was done I realized I forgot the cheese. Ugh! Will definitely make this again.