Tamale Pie Brown Butter Cornbread (Printable Version)
Spiced beef filling beneath a golden brown butter cornbread topping for a hearty, comforting dish.
# Ingredients Required:
→ Filling
01 -
85 grams unsalted butter
02 -
454 grams ground beef
03 -
1 medium onion, diced
04 -
3 garlic cloves, finely chopped
05 -
55 grams diced green bell pepper
06 -
1 tablespoon ground cumin
07 -
2 tablespoons chili powder
08 -
1 teaspoon dried oregano
09 -
1 teaspoon seasoned salt
10 -
1/4 teaspoon ground clove
11 -
1/8 teaspoon ground black pepper
12 -
1 (425 grams) can crushed tomatoes
13 -
120 milliliters salsa (medium or mild)
14 -
1 (425 grams) can black beans, drained and rinsed
15 -
160 grams corn kernels
16 -
240 milliliters chicken stock
17 -
2 tablespoons chopped cilantro
18 -
Salt and ground black pepper to taste
→ Brown Butter Cornbread Topping
19 -
120 grams fine yellow cornmeal
20 -
120 grams all-purpose flour
21 -
50 grams sugar
22 -
2 teaspoons baking powder
23 -
1/4 teaspoon baking soda
24 -
2 eggs
25 -
170 grams sour cream
26 -
60 milliliters cultured buttermilk
27 -
Brown butter reserved from filling preparation
→ Optional Toppings
28 -
Sour cream
29 -
Chopped cilantro
# Guide to Cooking:
01 -
Set the oven temperature to 200°C.
02 -
In a 30 cm cast iron skillet over medium heat, melt the butter. Swirl the pan occasionally to cook evenly until the butter foams and turns a golden brown with a nutty aroma. Transfer to a heatproof bowl and reserve.
03 -
Return the skillet to high heat and add ground beef. Break up the meat with a wooden spoon and cook for 6 to 8 minutes until browned. Add diced onion, garlic, and green bell pepper; sauté for 4 minutes until softened. Stir in cumin, chili powder, oregano, seasoned salt, clove, and black pepper.
04 -
Reduce heat to medium and add crushed tomatoes and salsa. Simmer for 5 minutes. Incorporate black beans, corn, and chicken stock, then simmer on medium-low, stirring occasionally. Add fresh cilantro and season with salt and pepper. Remove from heat.
05 -
In a large bowl, combine cornmeal, flour, sugar, baking powder, and baking soda. In a separate bowl, whisk eggs, sour cream, and buttermilk until combined. Add brown butter to wet ingredients and whisk to incorporate. Mix wet ingredients into dry until smooth.
06 -
Spoon dollops of the cornbread batter evenly over the beef filling in the skillet. Spread gently with a spatula to form an even layer. Bake in the preheated oven for 20 minutes or until the topping is pale golden and a skewer inserted comes out clean.
07 -
Remove from oven and let rest for 10 minutes before serving. Garnish with optional sour cream and chopped cilantro as desired.
# Extra Suggestions:
01 -
Brown butter adds a rich, nutty depth to the topping. Watch closely as it browns to avoid burning.