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Chicken Tamale Pie with Cornbread Topping Recipe

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4.2 from 13 reviews

This Chicken Tamale Pie is a delightful and satisfying meal featuring a savory chicken and bean filling topped with a golden cornbread crust. Perfect for family dinners, it combines shredded cooked chicken, salsa, and beans with a cheesy cornbread topping that bakes to perfection. Serve warm with optional sliced avocado and sour cream for extra creaminess and flavor.

Ingredients

Chicken Filling

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cups shredded cooked chicken
  • 1 1/2 cups prepared tomato salsa or enchilada sauce
  • 15 ounces red or black beans, rinsed and drained
  • 1 teaspoon taco seasoning

Cornbread Topping

  • 2 large eggs
  • 1 tablespoon sugar
  • 6 tablespoons unsalted butter, softened
  • 1 cup milk
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup corn kernels (canned, fresh, or frozen)
  • 2 tablespoons chopped fresh cilantro

For Serving (Optional)

  • Sliced avocado
  • Sour cream

Instructions

  1. Prepare Ingredients: Gather all ingredients needed for the chicken filling and cornbread topping.
  2. Sauté Onion: Preheat the oven to 400°F. Heat olive oil in a large skillet or cast iron pan over medium heat. Add diced onion and cook, stirring often, until translucent, about 3-5 minutes.
  3. Add Chicken and Sauce: Stir in the shredded cooked chicken and your choice of tomato salsa or enchilada sauce, mixing well to combine.
  4. Mix Beans and Seasoning: Stir in the rinsed and drained red or black beans along with the taco seasoning. Once combined, remove the skillet from heat.
  5. Make Egg Mixture: In a large bowl, whisk together the eggs, sugar, and softened butter until smooth and creamy.
  6. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornmeal, kosher salt, and baking powder to ensure even distribution.
  7. Mix Batter: Gradually add half of the milk and half of the dry mixture into the egg mixture, stirring until fully incorporated. Repeat with the remaining milk and dry ingredients, folding gently to form a smooth batter.
  8. Incorporate Add-ins: Fold in the corn kernels, shredded cheddar cheese, and chopped fresh cilantro into the batter.
  9. Assemble and Bake: Spoon the cornbread batter evenly over the chicken filling in the skillet. Smooth the top gently with a spatula. Place in the preheated oven and bake for 25 to 35 minutes, or until the cornbread topping is lightly golden brown and cooked through.
  10. Serve: Remove from oven and let cool slightly. Serve warm with optional sliced avocado and sour cream for added richness.

Notes

  • Boxed corn muffin or cornbread mix can be used as a shortcut; follow package directions and add corn kernels, cheese, and cilantro as directed.
  • If you dislike cilantro, substitute with parsley or omit it altogether.
  • Pre-packaged shredded cheese contains cornstarch to prevent clumping; shredding your own cheese will enhance flavor and texture.
  • To add heat, include minced chipotle or jalapeño pepper, or sprinkle in cayenne or red pepper flakes.
  • Beans can be swapped with kidney or pinto beans based on preference.
  • For added veggies, shred and sauté a carrot along with the onion.
  • Try different cheeses like a Mexican blend or pepper jack for varied flavor.
  • Use shredded leftover turkey instead of chicken for a different protein option.
  • Double the chicken and adjust salsa and seasoning for a heartier meal.
  • Store leftovers in an airtight container in the refrigerator within 2 hours of baking and consume within 4 days.
  • Reheat leftovers covered at 325°F for 20 to 25 minutes until heated through, ensuring internal temperature reaches at least 165°F.

Find it online: https://cookedbygrace.com/chicken-tamale-pie-with-cornbread-topping-recipe/