Thursday, December 16, 2010

Tamale Pie with Pumpkin Cornbread

On Monday, I turned in my baby – my senior seminar project that I’ve been working on all semester. Sunday, it snowed. And Monday, I braved the icy roads to print out two copies of that project and hand it in. Not coincidentally, Monday was also the first night I made dinner in quite some time. This had been on the menu for a couple of days but kept getting pushed back in favor of something easier, like Chinese take-out. Or bourbon. Just kidding about the bourbon.

But this dinner was worth waiting for. Once I started chopping onions and bell peppers, I got in the cooking zone. Even Joe remarked how good it was, and it’s been a while since he’s complimented me on a vegetarian meal. The filling is well-seasoned and hearty, and the cornbread is tender and moist. The cinnamon particularly makes for a fragrant and unexpected addition.


Tamale Pie with Pumpkin Cornbread
source: Veggie by Season


1 package Jiffy cornbread mix
1 egg, beaten
1/3 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

Chopped cilantro
Grated Cheddar
Sour Cream/Greek yogurt


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, pumpkin and honey.
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.