Dad, alternatively, was very much into comfort food. Each Weekend, we’d sit down and enjoy a large batch of Dad’s deep-fried chicken, nice corn, the creamiest mashed potatoes and if we were lucky, soft rolls. Sometimes green beans were included too. Oh and cake! There was usually cake or pie for dessert; usually yellow wedding cake with rich, heavy chocolates buttercream or my Grandma’s preferred creamy lemon meringue pie. Yes we liked, loved, adored our sweets.

There are many days after i wonder what it would be like to cook and bake for him today. I bet his big blue eye would light up with delight if I made him this chicken tamale pie; I understand it would remind him of Mom’s cooking that he enjoyed so very much.
Looking back at my childhood as well as the chaos from it, my remembrances associated with cooking and cooking are always positive. Probably that is why I’ve been successful in this job. It has generally given me the utmost joy and ease and comfort. That’s how I understand it’s my interest.
This chicken tamale pie is another one of those recipes that has given me pure joy. I ensure it is often during the weekdays, portion it with refreshing guacamole and hot sauce. Believe me, it’s a recipe you’ll conserve for a long time to arrive because it’s easy to throw together, family-friendly, flavorful and comforting.
As you already know, my undertake comfort foods always are a little lightened up from traditional variations because that’s precisely how I move. So when Cascadian Farm contacted me to focus on some recipes, I understood I’d make use of their frozen sweet corn and get this to family favorite.
The meaty corn mixture is a combined mix of lean ground chicken (or turkey), Cascadian Farm organic frozen sweet corn , a homemade enchilada sauce, spices, onion, garlic and just a little cheesseeeeee.
The cornbread topping is made effortlessly with whole wheat grains pastry flour, yellow cornmeal, just a little oil, honey, fresh jalapeños, almond dairy and more of this sweet corn! If you are finished combining it up, simply put the batter over the meat mixture and bake until bubbly and golden brown. Too good you guys. TOO GOOD.
I have faith that you will love this formula in so far as i do. There are a few variants that I’ve included in the note section below including how to make it vegetarian, vegan and/or gluten free of charge. Hope you like!
5.0 from 3 reviews
Prep time:
15 mins
Cook time:
50 mins
Total time:
1 teaspoon essential olive oil
1 yellow onion, diced
1 pound trim ground poultry or turkey (a minimum of 93% lean)
1 cup Cascadian Farm Frozen Organic Sweet Corn
1 (15 oz) may tomato sauce
3 cloves garlic clove, minced
2 teaspoon chili powder
1 teaspoon dried oregano
1/2 cup whole wheat pastry flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2 tablespoons honey
1 tablespoon essential olive oil (melted coconut oil would also be great)
1 tablespoon unsweetened applesauce
1/2 cup Cascadian Farm Frozen Organic Nice Corn
1/2 cup shredded Mexican cheese blend
For garnish: Jalapeño slices, avocado or guacamole, cilantro, greek yogurt/sour cream, hot sauce
Preheat oven to 350 degrees F. Heat olive oil in huge cast iron skillet over medium high heat,
increase onions and sauté for 3-5 minutes until translucent and sensitive. Next, add the ground poultry and cook for 5-7 a few minutes or until meats is no much longer pink.
Mix in corn, tomato sauce, garlic, chili natural powder, oregano and cumin. Add sodium and pepper to taste then reduce high temperature to medium-low and simmer for ten minutes when you make the cornbread topping.
To make the cornbread topping: In a large bowl, whisk together the flour, cornmeal, baking powder and sodium. Set aside. In a separate medium bowl, whisk the egg, honey, oil, applesauce and almond milk together until well mixed. Add wet substances towards the dry substances and blend until just combined. Fold in diced jalapeñoperating-system and corn.
Remove skillet from high temperature. Sprinkle cheese together with meat mix. Pour cornmeal topping on the parmesan cheese & meat mix and spread evenly towards the sides from the skillet. Top the batter with a few pieces of jalapeñoperating-system. Bake for 25-28 moments until cornbread is normally slightly golden dark brown on the edges and filling is definitely bubbling. If you have any questions concerning in which and how to use stuffed zucchini boats rice, you can speak to us at our own site. Serve with guacamole, cilantro, sour cream/greek yogurt and sizzling sauce. Serves 6.
To make dairy products free: Omit the cheese.
To make this formula vegan: Rather than turkey, use 1 can of black beans. You can even use a flax egg within the cornbread topping, but might need to decrease the almond milk to 1/3 cup.
To create this formula gluten totally free:: Work with a 1:1 gluten totally free most purpose flour in place of the whole wheat pastry flour.
Don’t possess a skillet? Don’t worry! Just make everything as aimed, after that transfer the meats mixture to an 8 or 9 inches greased baking skillet.
Definitely going to try out this cornbread, jalapenos appear to be the perfect combination
I just made this. I’ve by no means tried among your formulas until today. I produced the peanut butter brownies and acquired some applesauce left over so I utilized it for this recipe.

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