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Cheesy Corn and Poblano Tamale Pie

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1Made this recipe

Serves: 20

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients

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

Preparation

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.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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