Leftovers have never been so easy -- or so delicious. Leftover chili topped with cheese and baked with a cornbread topping. Perfect for a busy weeknight.
Easy Tamale Pie
serves 4-6
4 cups leftover chunky chili (like Cowboy chili)
3/4 cup white whole wheat flour
3/4 cup whole-grain cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ancho chile powder
1/2 tsp cumin
3/4 cup whole milk
2 oz (1/2 stick) butter, melted
1 large egg
1 T honey
1 1/2 cups pepperjack cheese (smoked cheddar is also very nice)
Preheat oven to 400.
Whisk flour, yellow cornmeal, baking powder, salt, and chili powder in large bowl to blend. Whisk remaining corn puree, whole milk, melted butter, egg, and honey in medium bowl to blend. Add corn puree mixture to flour mixture and stir just until blended. Stir in 1/2 cup cheese.
Pour leftover chili into greased cast iron skillet. Reheat over medium heat until bubbling. Sprinkle with 1 cup of pepperjack cheese. Drop cornbread better in large dollops over the top of the filling.
Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbling. Toothpick/tester will should come out clean when poked into the cornbread topping.
Allow pie to sit for 15-20 minutes before serving.
Get the full post Over at Burp!
Easy Tamale Pie
serves 4-6
4 cups leftover chunky chili (like Cowboy chili)
3/4 cup white whole wheat flour
3/4 cup whole-grain cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ancho chile powder
1/2 tsp cumin
3/4 cup whole milk
2 oz (1/2 stick) butter, melted
1 large egg
1 T honey
1 1/2 cups pepperjack cheese (smoked cheddar is also very nice)
Preheat oven to 400.
Whisk flour, yellow cornmeal, baking powder, salt, and chili powder in large bowl to blend. Whisk remaining corn puree, whole milk, melted butter, egg, and honey in medium bowl to blend. Add corn puree mixture to flour mixture and stir just until blended. Stir in 1/2 cup cheese.
Pour leftover chili into greased cast iron skillet. Reheat over medium heat until bubbling. Sprinkle with 1 cup of pepperjack cheese. Drop cornbread better in large dollops over the top of the filling.
Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbling. Toothpick/tester will should come out clean when poked into the cornbread topping.
Allow pie to sit for 15-20 minutes before serving.
Get the full post Over at Burp!
3 comments:
I'm so with you: i love leftovers!! and having great homecooked food in the freezer for a lazy night or to take for lunch is so satisfying!
One of my favorite parts about cooking has to be leftovers! This sounds warm, cheesy and delicious. I love cornbread, and I can only imagine how great this topping tastes. Thank you for sharing!
I don't know how I missed your blog up till now. Your recipes are wonderful. I stopped by to than you for your visit and ended up reading your prior posts. I may be late to the fair, but I'm very glad I found you. Have a wonderful day. Blessings...Mary
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