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Thursday, October 27

Corn bread tamale pie

Oil, olive
1 tablespoon +
2 tablespoons
Onion, white, diced
Garlic, minced
3 cloves
Taco seasoning
1 packet
Bison, ground
1 pound
Enchilada sauce
14 ounces
Cheese, cheddar, shredded
1 cup +
1 cup
1/3 cup
Flour, all-purpose
2/3 cup
Sugar, brown
1 tablespoon
Baking powder
2 teaspoons
½ teaspoon
Milk, whole
1/3 cup
Egg, lightly beaten
Green chiles
4 ounces
  1. Preheat the oven to 350°F. 
  2. Heat 1-tablespoon oil in a large cast-iron skillet over medium heat. 
  3. Add the onions, and sauté until tender, about 4 to 5 minutes. 
  4. Add the garlic, and cook until fragrant, about 1 minute. 
  5. Stir in the taco seasoning. 
  6. Add the meat, and cook until well browned, about 6 to 7 minutes. 
  7. Add the enchilada sauce, and bring to a simmer; reduce slightly, 3 to 4 minutes. 
  8. Remove from heat, and add 1-cup cheese in an even layer; set aside. 
  9. In a large bowl, whisk together the cornmeal with the flour, sugar, baking powder, and salt. 
  10. In a medium bowl, whisk the oil with the milk and egg. 
  11. Stir together the milk mixture to the cornmeal mixture, and then add the green chiles. 
  12. Pour the batter on top of the chili in the skillet, and spread gently to cover the meat evenly. 
  13. Finish with an even layer of cheese. 
  14. Bake the pie until the corn bread is bake through and the chili is bubbly, about 25 to 30 minutes. 
  15. Cool 15 minutes before serving warm.

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