With my husband working late nights, I've been relying heavily on dinners that can sit in the oven and wait on him. As I was browsing through my Moosewood Cookbooks, I saw their tamale pie recipe that I had made once before, but wasn't very impressed with it. I decided to use it as a starting off point, but make some changes I felt it needed. I had recently purchased a bag of Arrowhead Mills Cornbread Mix, which I thought was simply cornmeal. I decided to make the cornbread healthier and seasonal, I'd add some pumpkin to the mix. This meal was warm, comforting, and a much tastier take on the original dish.
Tamale Pie with Pumpkin Cornbread
1 1/2 c. Arrowhead Mills Cornbread Mix
1 egg, beaten
1 c. skim milk
1/2 c. solid pack pumpkin
1 tbsp. honey or maple syrup
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
Preheat oven to 350*
Heat a large 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, pumpkin and honey.
Add cornbread mix, sprinkle of cayenne, and stir until mixture just comes together.
Drain tomatoes and add to vegetables.
Add beans and spices to vegetables, stir well and taste, adjust seasonings.
Pour into a casserole dish, then spread with cornbread topping.
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.