Week 77: Tamale Pie with Pumpkin Cornbread

I am sorry to have to say that this recipe started out with some disappointment, but don't worry, it has a happier ending.

I was really excited to make this tamale pie because it was supposed to be a "one skillet" meal. The plan was to saute the vegetables in a cast-iron skillet, which I am always looking to get more use of, then it was to go straight into the oven after covering the pie filling with cornbread batter. Once I put the peppers and onions in the skillet to saute, it was quite obvious that it was not big enough for the rest of the ingredients. Instead I moved everything to a large, glass, rectangular casserole dish. wWhile there were now more dishes to wash, and the whole "pie" was probably thinner than it was supposed to be, it turned out to be something I enjoyed eating anyway.

The filling was a little liquidy, so I wonder how that would have changed if it were cooked in a cast-iron skillet. I also would like to try to use some kind of meat to this in the future.

Year of Yum Rating: 3 STARS

INGREDIENTS
1 package Jiffy cornbread mix
1 egg, beaten
1/3 c. skim milk
1/2 c. solid pack pumpkin
Pinch of cayenne pepper
1 red bell pepper, diced
1 green bell pepper, diced
2 ears of corn kernels or 1 c. frozen corn kernels
1 yellow onion, minced
2 garlic cloves, minced
1 15 oz. can petite diced tomatoes with jalapeños
2 c. cooked pinto beans
1 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. ground cinnamon
Salt and pepper

DIRECTIONS
Preheat oven to 350*

Heat a cast-iron skillet over medium heat, add 1 tbsp. EVOO, peppers, onion and garlic.

Season with salt and pepper, saute' for 10 minutes, until vegetables have softened. While veggies cook, in a mixing bowl whisk together egg, milk, and pumpkin.

Add cornbread mix, sprinkle of cayenne, and stir until mixture just comes together.

Drain tomatoes and add to vegetables along with the corn.

Add beans and spices to vegetables, stir well and taste, adjust seasonings.

Pour the cornbread topping over the vegetable mixture and spread to the edges of the skillet. Place in the oven and bake for 30-40 minutes, until cornbread is golden brown and set.

Spoon into a dish and serve with garnishes. We used sour cream and shredded cheddar cheese.