Description
A heartwarming dish that blends the flavors of tamales with a sweet cornbread topping, perfect for chilly evenings.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup buttermilk
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- 2 cups cooked shredded chicken or beef
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 eggs
- 1 teaspoon baking powder
- Salt and pepper to taste
- Toppings: Sour cream, avocado, cilantro (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Combine the cornmeal, buttermilk, eggs, baking powder, salt, and pepper in a mixing bowl, stirring until well blended.
- Mix together the cooked shredded chicken or beef, black beans, diced tomatoes, chopped onion, and bell pepper in another bowl.
- Spread half of the cornmeal mixture into your greased baking dish.
- Spoon the meat and bean mixture evenly over the cornmeal layer.
- Top with the remaining cornmeal mixture and sprinkle with shredded cheese.
- Bake in your preheated oven for 30-40 minutes, until the top is golden brown and a toothpick comes out clean.
- Let it cool slightly before serving and top with sour cream, avocado, and fresh cilantro if desired.
Notes
Make ahead and refrigerate until ready to bake. Allow to cool before slicing for better shape.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg