Quick and Easy Vegetarian Tamale Pie With Brown Butter Cornbread Crust Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated Jan. 28, 2019
20150207-vegan-tamale-pie-chili-cornbread-crust-recipe-9.jpg
Hearty bean chili underneath a crisp brown butter cornbread crust. J. Kenji Lopez-Alt

I've been on a tamale pie kick ever since updating my mom's classic recipe a couple months ago by adding a brown butter cornbread crust. Essentially an olive-packed chili baked underneath a sweet cornbread crust, it's one of the all-in-one comfort classics that never fails to bring big smiles and full bellies in its wake. This 100% vegetarian version is no different.

Why this recipe works:

  • 使用自己的混合香料,而不是pre-packaged chili powder gives better depth of flavor.
  • Ingredients are added in sequence to build up layers of complex flavor.
  • Browning the butter for the cornbread crust gives it a rich, nutty aroma.

Recipe Facts

4.8

(6)

Active:40 mins
Total:60 mins
Serves:4 to 6 servings

Rate & Comment

华体会应用下载

  • 1/4cupextra-virgin olive oil

  • 1cupfresh corn kernelsfrom 1 to 2 ears of corn

  • 1mediumonion, diced

  • 1red bellpepper, diced

  • 1pepperpoblano pepper, diced

  • Kosher saltand freshly ground black pepper

  • 4mediumcloves garlic, thinly sliced

  • 1serrano pepper, minced

  • 1tablespoonground cumin(preferably from whole seeds)

  • 1teaspoonground coriander(preferably from whole seeds)

  • 1teaspoondried oregano

  • 3tablespoonsancho chili powder

  • 1cuppitted green olives, sliced

  • 1tablespoonsoy sauce

  • 1 (15-ounce)can black beans drained and rinsed

  • 1 (15-ounce) canred kidney beans, drainedand rinsed

  • 1 (28-ounce)can whole peeled tomatoes, drained and coarsely crushed with your hand

  • 4ouncesgratedsharp cheddar cheese(about 1 cup)

  • 3scallions, thinly sliced

  • 1/2cupfresh cilantroleaves and fine stems, minced

For the Brown Butter Cornbread Crust:

  • 6tablespoonsunsalted butter

  • 1 cup (about5ounces) fineyellow cornmeal

  • 1 cup (about5ounces)all-purpose flour

  • 4tablespoonssugar

  • 2teaspoonsbaking powder

  • 1/4teaspoonbaking soda

  • 2largeeggs

  • 6ounces(about 3/4 cup)sour cream

  • 4ounces(about 1/4 cup)cultured buttermilk

  • 1/2cupthinly slicedscallions

  • 1red jalapeñopepper, finely minced

  • Sour cream, for serving

Directions

  1. Adjust oven rack to center position and preheat oven to 425°F. Heat oil in a large Dutch oven, or saucepan over high heat until lightly smoking. Add corn and cook, stirring occasionally, until corn is well charred in spots, about 4 minutes. Add onion, bell pepper, and poblano pepper, season with salt and pepper, and cook, stirring, until softened but not browned, about 3 minutes.

  2. Add garlic, Serrano pepper, cumin, coriander, oregano, and chili powder and cook, stirring, until fragrant, about 30 seconds. Add olives, soy sauce, tomatoes, black beans, and kidney beans. Bring to a simmer and adjust heat to maintain. Cook, stirring occasionally, until thick and fragrant, about 20 minutes. Stir in grated cheese, scallions, and cilantro and season to taste with salt and pepper. Set aside.

  3. For the Brown Butter Cornbread Crust:Heat butter in a 12-inch cast iron or stainless steel skillet over medium heat until melted. Continue to cook, swirling pan gently until butter is nutty-smelling and solids are a toasty brown. Transfer to a heatproof cup or bowl and let rest until slightly cooler, about five minutes.

  4. Combine cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients until homogenous. Fold in scallions and jalapeño pepper.

  5. Transfer bean mixture to a large cast iron skillet. Using a large spoon, place small dollops of the cornbread batter mixture on top of the bean filling, then use the back of the spoon to spread it into an even layer. Transfer the skillet to the oven and bake until pale golden brown and a skewer inserted into the cornbread comes out clean, about 20 minutes.

  6. Let cool 15 minutes, then serve with sour cream.

Special equipment

Large cast iron skillet

This Recipe Appears In

Nutrition Facts(per serving)
883 Calories
44g Fat
101g Carbs
29g Protein
Show Full Nutrition LabelHide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 883
% Daily Value*
Total Fat44g 56%
Saturated Fat 17g 86%
Cholesterol130mg 43%
Sodium1779mg 77%
Total Carbohydrate101g 37%
Dietary Fiber 19g 66%
Total Sugars 21g
Protein29g
Vitamin C 69mg 346%
Calcium 440mg 34%
Iron 8mg 42%
Potassium 1308mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes