Dad, on the other hand, was very much into comfort food. Each Weekend, we’d sit down and enjoy a large batch of Dad’s fried chicken, lovely corn, the creamiest mashed potatoes and if we were lucky, smooth rolls. Occasionally green beans were included too. Oh and cake! There was generally wedding cake or pie for dessert; usually yellow cake with rich, solid chocolate buttercream or my Grandma’s favorite creamy lemon meringue pie. Yes we cherished, loved, liked our sweets.
There are lots of days while i wonder what it would be like to cook and bake for him now. I bet his big blue eyes would light with delight easily made him this poultry tamale pie; I know it could remind him of Mom’s cooking food that he enjoyed so very much.
Looking back within my childhood and the chaos of it, my thoughts associated with cooking food and baking are always positive. Maybe that’s why I’ve been successful in this profession. It has always given me the most joy and comfort. That’s how I know it’s my interest.
This chicken tamale pie is a different one of these recipes that has given me pure joy. I make it often during the weekdays, offering it with new guacamole and sizzling hot sauce. Believe me, it’s a recipe you’ll save for years to arrive because it’s simple to throw jointly, family-friendly, flavorful and comforting.
As you know, my take on comfort foods generally are a little lightened up from traditional variations because that’s precisely how I move. When Cascadian Farm approached me to work on some meals, I knew I’d make use of their frozen sugary corn and make this family favorite.
The meaty corn mix is a combined mix of low fat ground poultry (or turkey), Cascadian Farm organic frozen sweet corn , a homemade enchilada sauce, spices, onion, garlic and just a little cheesseeeeee.
The cornbread topping is manufactured effortlessly with whole wheat pastry flour, yellow cornmeal, just a little oil, honey, fresh jalapeños, almond dairy and more of this sweet corn! When you’re finished combining it up, simply pour the batter on the meat combination and bake until bubbly and fantastic brown. Too good you guys. TOO GOOD.
I have faith that you will love this recipe in so far as i do. There are a few variations that I’ve included in the note section below including how to make it vegetarian, vegan and/or gluten free. Hope you LOVE!
5.0 from 3 reviews
1 teaspoon olive oil
1 yellow onion, diced
1 pound trim ground poultry or turkey (a minimum of 93% trim)
1 cup Cascadian Plantation Frozen Organic Special Corn
1 (15 oz) may tomato sauce
3 cloves garlic, minced
2 teaspoon chili powder
1 teaspoon dried oregano
1/2 cup whole wheat grains pastry flour
1/2 cup yellowish cornmeal
2 teaspoons cooking powder
1/4 teaspoon salt
1 large egg
2 tablespoons honey
1 tablespoon essential olive oil (melted coconut essential oil would also be great)
1 tablespoon unsweetened applesauce
1/2 cup Cascadian Plantation Frozen Organic Sweet Corn
1/2 cup shredded Mexican cheese blend
For garnish: Jalapeño slices, avocado or guacamole, cilantro, greek yogurt/sour cream, sizzling sauce
Preheat oven to 350 degrees F. Heat olive oil in huge ensemble iron skillet over moderate high heat,
add more onions and sauté for 3-5 short minutes until translucent and sensitive. Next, add the ground rooster and cook for 5-7 minutes or until meats is no longer pink.
Stir in corn, tomato sauce, garlic, chili natural powder, oregano and cumin. Add sodium and pepper to flavor then reduce temperature to medium-low and simmer for 10 minutes while you make the cornbread topping.
To make the cornbread topping: In a big bowl, whisk collectively the flour, cornmeal, baking powder and sodium. Reserve. In another medium dish, whisk the egg, honey, essential oil, applesauce and almond dairy jointly until well combined. Add wet substances towards the dry elements and mix until just mixed. Fold in diced jalapeños and corn.
Remove skillet from heat. Sprinkle cheese on top of meat combination. Pour cornmeal topping on the parmesan cheese & meat combination and spread equally towards the edges of the skillet. Top the batter with several pieces of jalapeñoperating-system. Bake for 25-28 moments until cornbread is slightly golden brownish on the edges and filling is certainly bubbling. Serve with guacamole, cilantro, sour cream/greek yogurt and scorching sauce. Serves 6.
To make dairy free: Leave out the cheese.
To create this recipe vegan: Instead of turkey, use 1 can of black coffee beans. You can also work with a flax egg within the cornbread topping, but may need to decrease the almond dairy to 1/3 glass.
To make this formula gluten totally free:: Use a 1:1 gluten free most purpose flour instead of the complete wheat pastry flour.
Don’t possess a skillet? No worries! Just cook everything as aimed, after that transfer the meat mixture for an 8 or 9 inch greased baking pan.
Definitely going to try out this cornbread, jalapenos appear to be the perfect combination
I simply made this. I’ve hardly ever tried among your recipes until today. I produced the peanut butter brownies and acquired some applesauce left so I utilized it because of this recipe.
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