Tamale Pie

This tasty casserole is topped with a wheat-free cornbread.  You can either use the cornbread recipe I give below, or you can purchase a gluten-free cornbread mix. If you make the cornbread from scratch, you will need some gluten-free all-purpose flour.  Be sure to read labels.  Some brands, such as Bob’s Red Mill are made with bean flour which is not low in FODMAPs.  Pamela’s brand is one that I look for.

In any case, you will only want to put about half of the cornbread batter on the casserole. Make a few muffins with the leftover batter. Or you could just make half of the following recipe.  I keep powdered buttermilk in my pantry and just reconstitute enough for a recipe.

Cornbread (full recipe)

1 1/2 cups cornmeal
1 cup gluten-free all-purpose flour
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt

1 egg, beaten
1 1/2 cups buttermilk
3/4 cup vegetable oil (or melted butter if you want something really rich)
1 cup grated cheddar cheese

Filling

2 tbsp garlic oil
1/2 cup diced red bell pepper
1 medium carrot, diced
1 rib celery diced
1 lb lean ground beef or turkey
1/2 cup beef broth
2 cups frozen corn kernels (or 1 10 oz box)
1 cup sliced Spanish olives
1 tbsp ground cumin
2 tsp unsweetened cocoa powder
1/2 tsp ground allspice
2 tsp pure chili powder
1 tbsp Worcestershire sauce
1 tsp Tabasco
1 tbsp cornmeal
s&p to taste

Preheat oven to 350.

Make the cornbread batter. Combine dry ingredients and whisk them together.  Add wet ingredients and cheese and whisk until just combined.  If you make a full recipe of cornbread, put half of the batter into a paper-lined muffin tin (4-5 muffins) and bake them for 15 – 20 minutes while you prepare the filling.

Make the filling. Heat a Dutch oven or a deep, flame-proof casserole and add the garlic oil.  Add the bell pepper, carrot, and celery and saute for 5 minutes until they begin to soften.  Add the meat and cook, stirring, until no longer pink.  Add the remaining ingredients and combine thoroughly.  Adjust the seasoning if necessary.

Top the filling with half the cornbread recipe.  Bake in the preheated oven 35 – 45 minutes, until the cornbread is cooked through and the filling is bubbling.

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