Tamale Casserole
(this is a franken-recipe, created from Cook's Illustrated Skillet Tamale Pie, and Bergy's Hot Tamale Casserole from Recipezaar)



Tamale Filling:

cooking spray
1 Large onion, minced
1/2 large red pepper, chopped
2 Tblsp. chili powder
2 tsp. salt
1/2 tsp. ground allspice
2 Tblsp. ground cumin
3 medium cloves garlic, minced
1 jalapeno, minced
9 oz. shredded cooked chicken
1 15.5 oz. can black beans, drained
1 14.5 oz. can diced tomatoes with chiles, drained slightly
1lb. frozen corn
2 oz. cheddar cheese, shredded
2 Tblsp. fresh cilantro, minced
pepper to taste



Cornbread Topping:

3/4 c all-purpose flour (3 3/4 oz)
3/4 c yellow cornmeal (3 3/4 oz)
3 Tblsp. sugar
3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 c buttermilk
1 large egg
2 oz. cheddar cheese, shredded
1 jalapeno, diced

Preheat the oven to 450 degrees. Pre-heat a skillet over medium heat and coat with cooking spray. Add the onion, red pepper, chili powder, salt and cumin and cook until softened, about 5 minutes. Add the garlic and jalapeno and cook another 30 seconds to a minute. Stir in the shredded chicken, black beans, diced tomatoes and frozen corn and cook until heated through. Stir in the cheddar and cilantro and season to taste.

Meanwhile, whisk together the flour, cornmeal, sugarbaking powder, baking soda and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until combined.

Spoon the filling into a medium casserole dish (2-3 qt.) and then spread the cornbread batter evenly over the top. Sprinkle the remaining cheese and minced jalapeno over the batter and bake in the oven uncovered for 25-30 minutes. The cornbread topping should be cooked through and golden brown.