Cornbread Tamale Pie with Beans and Butternut Squash
Classic Mexican Tamales take on a twist in this vegetarian Cornbread Tamale Pie featuring butternut squash, black beans, and a cornbread crust. Yield: 1 (10 inch) pie pan or (8x8) baking dish
Servings: 4 - 5 people
Ingredients
For The Filling
- 1 teaspoon oil
- 1 onion, diced
- 1 green pepper, diced
- ¼ red pepper, diced
- 1 garlic clove, minced
- 1 c cooked pinto beans (if using canned, drained)
- 1 c cooked black beans (if using canned, drained)
- 1 ½ c butternut squash, cut into ½” chunks
- 1 c corn (fresh or frozen)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For The Cornbread Crust
- 1 egg
- ¾ c milk
- 2 tablespoon oil
- ¾ c cornmeal
- ½ c unbleached all-purpose flour
- 1 tablespoon sugar
- 1 ¼ teaspoon baking soda
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon salt
Optional Toppings
- Cheddar cheese
- Salsa
- Sour cream
Instructions
- Preheat oven to 400F.
- Heat oil in a large, non-stick frying pan. Add onions, peppers, and garlic. Saute 5-7 minutes, until soft.
- Mix in pinto beans, black beans, squash, and corn.
- Add spices and mix well. Simmer as needed to reduce liquid to a minimal amount.
- Remove from heat.
- Pour mixture into a greased 10” pie pan or 8x8 baking dish.
Prepare the Cornbread
- In a small bowl, whisk together egg, milk, and oil.
- In a large bowl, mix together remaining ingredients.
- Add wet ingredients to dry. Mix until just moistened.
- Spread batter evenly over bean and squash mixture in the baking dish with a rubber spatula.
- Bake at 400F 10-15 min until the cornbread is puffy, firm to the touch, and beginning to crack.
- To serve, top with cheddar cheese, salsa, or sour cream as desired.