This dish would seem to be a good fit for a cold or stormy day…warm and comforting..and it sure smelled good while cooking! We unfortunately had it on an unseasonably warm 90 degree day here in California…that is hot for the end of April 😳. All good though, my guys never complain about having Mexican food…that is always a good choice.
This tamale pie is basically a chicken chili topped with cornbread, but a more adult and grown up version. The textures and flavors are elevated from the usual “throw together and top with a box of cornbread mix” casserole.
The chili has a combination of chicken, black beans, sweet potato, tomato, red bell pepper and onion flavored with jalapeño, cumin, chipotle, honey and chili powder. (I omitted the cilantro).
Rather than use a box mix of cornbread we make our own adding some elements to that as well…chili powder, honey, bell pepper, and jalapeño.
The chili is placed in a dish and topped with the cornbread…cooked for about half and hour. I think our consensus was the ratio was off a bit…way too much cornbread and maybe not even necessary. I think if I was to make this again I would use half the cornbread recipe so there was a thinner topping and you could taste more of the chili.
All in all, good…but maybe not a favorite.