Three Bean Tamale Pie with Sweet Potato Cornbread Topping
There's nothing more comforting than the Tamale Pie! This hearty vegetarian recipe is topped with a sweet potato cornbread topping for a memorable dinner!
Preheat the oven to 400 degrees. Grease a 9x13" baking dish with cooking spray and set aside.
Heat the olive oil in large saute pan over medium heat. Add the onion and saute 5 minutes until softened.
Add the garlic, spices and salt and saute for 1 minute longer.
Add the bell pepper, jalapeno, and corn, and saute for 2 minutes. Stir in the tomato sauce, diced tomato, and beans and bring to a boil. Turn down the heat and simmer for 5-10 minutes while you prepare the topping.
Prepare the cornbread topping:
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
In a medium bowl, beat the egg lightly. Add the buttermilk, oil, puree and maple syrup and whisk until combined. Pour into the dry ingredients and stir together until just incorporated.
Pour the filling into the prepared pan and spread evenly. Top with the cornbread topping and spread in an even layer.
Bake for 20-25 minutes or until the cornbread is golden and a toothpick inserted in the center comes out clean.
Let cool for 10 minutes and serve with additional garnishes if desired. Enjoy!
Notes
The filling may be made entirely in advance and even frozen.
I've made this recipe using both fresh mashed sweet potato and canned sweet potato puree, and found the texture to be much more tender with the canned puree.
The sweet potato puree may be substituted for pumpkin or butternut squash.
Customize this meal with your favorite vegetables or make it spicier by adding more jalapeño or chipotle.