Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons canola oil
  • 1 pound ground pork
  • 4 scallions, sliced
  • 2 tablespoons dried oregano
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 14 ounce can diced tomatoes
  • 1 cup corn (you can use frozen, but if it’s in season, the kernels from two ears of fresh corn are even better!)
  • 1/2 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 3/4 cup cornmeal
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1 egg

Instruction

  • Preheat oven to 400 degrees.
  • Put three tablespoons of the oil in an ovenproof skillet and heat over medium high heat. Add pork and stir until cooked through, about 5 minutes.
  • Add half of the chopped scallions and the spices and stir. Add tomatoes, corn and chicken broth and stir again, letting the mixture simmer for about 5 minutes. Stir in the cheese and turn off the heat.
  • Mix the cornmeal, flour, remaining scallions, baking powder and baking soda together in a medium bowl. In a separate bowl mix the buttermilk, egg and remaining oil. Pour the egg mixture into the cornmeal mixture along with the remaining scallions and stir until just combined.
  • Pat the cornmeal batter over the pork mixture, spreading it to the edges. Press with a fork to pack it down evenly.
  • Bake the tamale pie in the oven until the topping is just starting to brown, about 20 minutes.
  • Let the tamale pie sit for about 5-10 minutes (so hard, I know!) before serving