Lighter Tamale Pie Recipe source: American Test Kitchen
Ingredients: Serve 6
1 pound tomatillos, husks removed, rinsed
Vegetable oil spray
½ cup packed fresh cilantro
¼ cup vegetable broth
2 tablespoons olive oil
1 teaspoon sugar
2 poblano chiles, stemmed, seeded, and chopped
1 red bell pepper, stemmed, seeded, and chopped
1 onion, chopped fine
Salt and pepper
3 garlic cloves, minced
¼ teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 ( 15 ounce ) can cannellini beans, rinsed
1 zucchini, halved lengthwise, seeded, and chopped
1 cup fresh or frozen corn
4 ounces 50 percent light cheddar cheese, shredded ( 1 cup)
1 recipe homemade cornbread topping ( recipe follow )
Procedures:
Adjust oven rack 6 inch from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Arrange tomatillos on prepared baking sheet and lightly coat with vegetable oil spray broil until tomatillos blacken and begin to soften 5 to 10 minutes, rotating baking sheet halfway through cooking.
Remove tomatillos from oven and let cool slightly. Adjust oven rack to middle position and heat oven to 450 degrees.
Process broiled tomatillos, cilantro, broth, 4 teaspoon oil and sugar together in food processor until almost smooth, 30 to 60 seconds; set aside.
Combine remaining 2 teaspoons oil, poblanos, bell pepper, onion, and ¼ teaspoon salt in Dutch oven. Cover and cook over medium low heat until vegetables are softened, 8 to 10 minutes. Uncover, increase heat to medium high and continue to cook, stirring occasionally, until vegetables are lightly browned, 4 to 6 minutes longer.
Stir in garlic, cumin, and cayenne and cook until fragrant, about 30 seconds. Stir in tomatillo sauce, beans, zucchini, and corn. Bring to simmer over medium high heat and season with salt and pepper to taste.
Transfer mixture to 9 inch deep dish pie plate. Sprinkle cheese evenly over top. Dollop cornbread topping evenly over filling, and then spread into even layer, covering filling completely. Bake until topping is golden and set, 15 to 20 minutes. Let cool for 10 minutes before serving.
HOMEMAD CORNBREAD TOPPING
Ingredients: Make enough for one 9 inch pie
¾ cup ( 3 ¾ ounces ) all purpose flour
¾ cup ( 3 ¾ ounces ) yellow cornmeal
3 tablespoons sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
1 large egg
1 tablespoon unsalted butter, melted and cooled
Procedures:
Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in large bowl. In separate bowl, whisk buttermilk and egg together. Stir buttermilk mixture into flour mixture until uniform, then stir in melted butter until just combined. Use as directed. End.
Ingredients: Serve 6
1 pound tomatillos, husks removed, rinsed
Vegetable oil spray
½ cup packed fresh cilantro
¼ cup vegetable broth
2 tablespoons olive oil
1 teaspoon sugar
2 poblano chiles, stemmed, seeded, and chopped
1 red bell pepper, stemmed, seeded, and chopped
1 onion, chopped fine
Salt and pepper
3 garlic cloves, minced
¼ teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 ( 15 ounce ) can cannellini beans, rinsed
1 zucchini, halved lengthwise, seeded, and chopped
1 cup fresh or frozen corn
4 ounces 50 percent light cheddar cheese, shredded ( 1 cup)
1 recipe homemade cornbread topping ( recipe follow )
Procedures:
Adjust oven rack 6 inch from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Arrange tomatillos on prepared baking sheet and lightly coat with vegetable oil spray broil until tomatillos blacken and begin to soften 5 to 10 minutes, rotating baking sheet halfway through cooking.
Remove tomatillos from oven and let cool slightly. Adjust oven rack to middle position and heat oven to 450 degrees.
Process broiled tomatillos, cilantro, broth, 4 teaspoon oil and sugar together in food processor until almost smooth, 30 to 60 seconds; set aside.
Combine remaining 2 teaspoons oil, poblanos, bell pepper, onion, and ¼ teaspoon salt in Dutch oven. Cover and cook over medium low heat until vegetables are softened, 8 to 10 minutes. Uncover, increase heat to medium high and continue to cook, stirring occasionally, until vegetables are lightly browned, 4 to 6 minutes longer.
Stir in garlic, cumin, and cayenne and cook until fragrant, about 30 seconds. Stir in tomatillo sauce, beans, zucchini, and corn. Bring to simmer over medium high heat and season with salt and pepper to taste.
Transfer mixture to 9 inch deep dish pie plate. Sprinkle cheese evenly over top. Dollop cornbread topping evenly over filling, and then spread into even layer, covering filling completely. Bake until topping is golden and set, 15 to 20 minutes. Let cool for 10 minutes before serving.
HOMEMAD CORNBREAD TOPPING
Ingredients: Make enough for one 9 inch pie
¾ cup ( 3 ¾ ounces ) all purpose flour
¾ cup ( 3 ¾ ounces ) yellow cornmeal
3 tablespoons sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
1 large egg
1 tablespoon unsalted butter, melted and cooled
Procedures:
Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in large bowl. In separate bowl, whisk buttermilk and egg together. Stir buttermilk mixture into flour mixture until uniform, then stir in melted butter until just combined. Use as directed. End.
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