Bursting with a harmonious blend of sweet corn, spicy poblano peppers, and gooey melted cheese, this twist on a normal tamale offers a tantalizing taste experience that will transport you straight to the heart of authentic Mexican cuisine. Baked to perfection this pie is a bundle of savory goodness, perfect for a fiesta-inspired feast or a cozy night in. With its vibrant colors and mouthwatering aromas, this Cheesy Corn and Poblano Tamale Pie is sure to impress your taste buds and leave you craving more.
2 tablespoons unsalted butter, melted, plus more for greasing skillet
3 cups corn muffin mix
1 cup sour cream, divided
2 1/2 cups shredded Mexican blend cheese, divided
1 1/2 cups frozen corn kernels, divided
1/3 cup milk
2 large eggs
1 cup canned black beans, drained and rinsed
2 (7-ounce) cans sliced poblano peppers, drained
1 teaspoon ground cumin
1 teaspoon chili powder
Kosher salt, to taste
1 avocado, halved, pitted and thinly sliced
2 tablespoons roughly chopped fresh cilantro
Red pepper hot sauce, for serving
01Preheat oven to 400 F and grease large cast iron skillet with butter. Whisk corn muffin mix, 1/2 cup sour cream, 1/2 cup cheese, 1/2 cup corn, milk, eggs and melted butter together in medium bowl until just combined. Pour into prepared skillet and bake until golden brown, about 15 minutes.
02Whisk corn muffin mix, 1/2 cup sour cream, 1/2 cup cheese, 1/2 cup corn, milk, eggs and melted butter together in medium bowl until just combined. Pour into prepared skillet and bake until golden brown, about 15 minutes.
03Meanwhile, combine remaining corn, beans, poblano peppers, 1 cup cheese, cumin and chili powder together in large bowl. Season with salt, to taste.
04Spread corn mixture evenly over cornbread. Sprinkle with remaining cheese. Bake until cheese is melted, about 5 to 8 minutes. Dollop with remaining sour cream, avocado, cilantro and hot sauce. Slice and serve.