Chicken Tamale Pie with Cornbread Topping

A hearty baked casserole of tender chicken simmered with tomatoes, black beans, corn, and chili spices, finished with cheddar-topped cornbread and baked until golden.

Prep: 20 min · Cook: 40 min · Yield: 6 · Method: Oven

Ingredients

• 3 cups (about 450 g) cooked shredded chicken
• 1 can (14.5 oz/411 g) diced tomatoes
• 1 can (15 oz/425 g) black beans
• 1 cup (165 g) corn kernels
• 1 medium yellow onion
• 2 teaspoons (6 g) chili powder
• 1 teaspoon (2 g) ground cumin
• 1 teaspoon (6 g) kosher salt
• 1 cup (150 g) cornmeal
• 1 cup (125 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• 1 cup (240 ml) milk
• 1 large large egg
• 1 cup (115 g) shredded cheddar cheese

Cooking instructions

1. Heat the oven to 400°F (200°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish. (about 5 min) — 400°F (200°C)
2. Cook the filling: Dice the onion. In a large skillet over medium heat, cook the onion for 4 minutes. Stir in the tomatoes, drained and rinsed black beans, corn, chili powder, cumin, and salt. Simmer for 5 minutes, then fold in the shredded chicken and heat until steaming, about 2 minutes. (about 11 min) — Medium heat
3. Transfer the chicken mixture to the prepared baking dish and spread it evenly. (about 2 min) — 400°F (200°C)
4. Make the topping: In a bowl, whisk the cornmeal, flour, and baking powder. In a second bowl, whisk the milk and egg, then stir the wet mixture into the dry ingredients just until combined. Spread the batter evenly over the filling and sprinkle with the cheddar. (about 8 min) — Room temperature
5. Bake until the cornbread is golden and cooked through, 22 to 27 minutes. The center of the topping should spring back lightly, and the chicken filling should reach at least 165°F (74°C) on an instant-read thermometer. (about 27 min) — 400°F (200°C)
6. Rest the tamale pie for 10 minutes before serving so the filling can set. (about 10 min) — Room temperature