Dad, on the other hand, was very much into comfort meals. Each Weekend, we’d sit back and enjoy a large batch of Dad’s deep-fried chicken, sugary corn, the creamiest mashed potatoes and if we were lucky, smooth rolls. Occasionally green beans were included as well. Oh and wedding cake! There was often cake or pie for dessert; usually yellow wedding cake with rich, thick chocolates buttercream or my Grandma’s preferred creamy lemon meringue pie. Yes we loved, loved, loved our sweets.
There are many days when I wonder what it would be prefer to cook and bake for him now. I bet his big blue eye would light up with delight if I made him this poultry tamale pie; I understand it could remind him of Mom’s cooking food that he liked so quite definitely.
Looking back within my childhood as well as the chaos from it, my thoughts associated with cooking food and cooking are always positive. Probably that’s why I’ve succeeded in this occupation. It has generally given me the utmost joy and comfort and ease. That’s how I know it’s my passion.
This chicken tamale pie is a different one of those recipes which has given me pure joy. I allow it to be often through the weekdays, providing it with refreshing guacamole and sizzling hot sauce. Believe me, from the recipe you’ll save for years to come because it’s easy to throw together, family-friendly, flavorful and comforting.
As you already know, my undertake comfort foods usually are a little lightened up from traditional versions because that’s precisely how I roll. So when Cascadian Farm contacted me to focus on some recipes, I understood I’d use their frozen special corn and make this family favorite.
The meaty corn mix is a combined mix of slim ground poultry (or turkey), Cascadian Farm organic frozen sweet corn , a homemade enchilada sauce, spices, onion, garlic and a little cheesseeeeee.
The cornbread topping is made effortlessly with whole wheat pastry flour, yellow cornmeal, a little oil, honey, fresh jalapeños, almond dairy and more of this sweet corn! When you’re finished mixing it up, just pour the batter on the meat mix and bake until bubbly and fantastic brown. Too good you men. TOO GOOD.
I have faith that you’ll love this formula in so far as i do. There are a few variations that I’ve included in the notice section below including steps to make it vegetarian, vegan and/or gluten free of charge. Hope you like!
5.0 from 3 reviews
Prep time:
15 mins
Cook period:
50 mins
Total time:
Ingredients
1 teaspoon essential olive oil
1 yellow onion, diced
1 pound low fat ground chicken or turkey (at least 93% trim)
1 cup Cascadian Plantation Frozen Organic Sweet Corn
1 (15 oz) can tomato sauce
3 cloves garlic, minced
2 teaspoon chili powder
1 teaspoon dried oregano
1/2 cup whole wheat grains pastry flour
1/2 cup yellow cornmeal
2 teaspoons cooking powder
1/4 teaspoon salt
1 large egg
2 tablespoons honey
1 tablespoon essential olive oil (melted coconut oil would also be great)
1 tablespoon unsweetened applesauce
1/2 cup Cascadian Plantation Frozen Organic Lovely Corn
1/2 cup shredded Mexican cheese blend
For garnish: Jalapeño slices, avocado or guacamole, cilantro, greek yogurt/sour cream, sizzling hot sauce
Instructions
Preheat oven to 350 levels F. Heat olive oil in huge solid iron skillet over moderate high heat,
combine onions and sauté for 3-5 minutes until translucent and tender. Next, add the ground poultry and cook for 5-7 minutes or until meats is no much longer pink.
Stir in corn, tomato sauce, garlic, chili powder, oregano and cumin. Add salt and pepper to flavor then reduce warmth to medium-low and simmer for 10 minutes when you make the cornbread topping.
To make the cornbread topping: In a large bowl, whisk collectively the flour, cornmeal, cooking powder and salt. Reserve. In another medium dish, whisk the egg, honey, oil, applesauce and almond milk collectively until well mixed. Add wet substances to the dry elements and blend until just combined. Collapse in diced jalapeños and corn.
Remove skillet from high temperature. Sprinkle parmesan cheese on top of meat mix. Pour cornmeal topping on the mozzarella cheese & meat mixture and spread consistently towards the sides of the skillet. Best the batter with several pieces of jalapeñoperating-system. Bake for 25-28 moments until cornbread can be slightly golden dark brown on the edges and filling is usually bubbling. Serve with guacamole, cilantro, sour cream/greek yogurt and hot sauce. Serves 6.
To make dairy products free: Leave out the cheese.
To make this recipe vegan: Rather than turkey, use 1 may of black coffee beans. You can also use a flax egg in the cornbread topping, but might need to reduce the almond dairy to 1/3 cup.
To create this recipe gluten totally free:: Use a 1:1 gluten totally free almost all purpose flour instead of the whole wheat pastry flour.
Don’t have a skillet? No worries! Just make everything as directed, then transfer the meats mixture for an 8 or 9 in . greased baking pan.
Definitely going to try out this cornbread, jalapenos appear to be an ideal combination
I just made this. I’ve under no circumstances tried among your quality recipes until today. I made the peanut butter brownies and experienced some applesauce left so I utilized it for this recipe.
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