Tamale Pie with Fresh Tomato and Corn

Ingredients

• •½ pound fresh chorizo, casings removed (about 2 links), or vegetarian substitute such as Lightlife Plant-Based Italian Sausage
• •½ pound ground beef, or vegetarian substitute such as Lightlife Plant-Based Ground
• •1 tablespoon tomato paste
• •2½ teaspoons cumin
• •1 large onion
• •1½ medium jalapeños
• •1¾ teaspoons kosher salt
• •2 large beefsteak tomatoes
• •2 cups corn kernels
• •8 ounces cheddar cheese
• •2 large eggs
• •6 tablespoons unsalted butter
• •⅓ cup sour cream
• •1¼ cups cornmeal
• •1 teaspoon baking powder

Cooking Instructions

1. 1.

   Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1 1/4 tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1 1/2 cups corn, and 1 1/2 cups cheese.

   11 min

2. 2.

   Whisk eggs, butter, 1/3 cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining 1/2 tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in 1/4 cup cheese and remaining 1/2 cup corn.

   5 min

3. 3.

   Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and 1/4 cup cheese.

   3 min

4. 4.

   Bake cornbread until golden brown, 15-18 minutes. Serve with sour cream alongside.

   17 min