Whole Wheat Honey-Jalapeño Cornbread Chicken Tamale Pie
The BEST chicken tamale pie with a fluffy whole wheat honey jalapeno cornbread. This recipe will knock your socks off! Serve with guacamole and hot sauce.
Servings 6 servings
Calories 338.3cal
Ingredients
- 1 teaspoon olive oil
- 1 yellow onion, diced
- 1 pound lean ground chicken or turkey (at least 93% lean)
- 1 cup Cascadian Farm Frozen Organic Sweet Corn
- 1 (15 oz) can tomato sauce
- 3 cloves garlic, minced
- 2 teaspoon chili powder
- 1 teaspoon dried oregano
- 3/4 teaspoon cumin
- Freshly ground salt and pepper
- 1/2 cup whole wheat pastry flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons honey
- 2 tablespoons olive oil (melted coconut oil would also be great)
- 1/2 cup unsweetened almond milk
- 1 jalapeño, seeded and diced
- 1/2 cup Cascadian Farm Frozen Organic Sweet Corn
- 1/2 cup shredded Mexican cheese blend
- For garnish: Jalapeño slices, avocado or guacamole, cilantro, greek yogurt/sour cream, hot sauce
Instructions
- Preheat oven to 350 degrees F. Heat olive oil in large cast iron skillet over medium high heat,
- add onions and sauté for 3-5 minutes until translucent and tender. Next, add in the ground chicken and cook for 5-7 minutes or until meat is no longer pink.
- Stir in corn, tomato sauce, garlic, chili powder, oregano and cumin. Add salt and pepper to taste then reduce heat to medium-low and simmer for 10 minutes while you make the cornbread topping.
- To make the cornbread topping: In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside. In a separate medium bowl, whisk the egg, honey, oil and almond milk together until well combined. Add wet ingredients to the dry ingredients and mix until just combined. Fold in diced jalapeños and corn.
- Remove skillet from heat. Sprinkle cheese on top of meat mixture. Pour cornmeal topping over the cheese & meat mixture and spread evenly towards the edges of the skillet.
- Top the batter with a few slices of jalapeños. Bake for 25-28 minutes until cornbread is slightly golden brown on the edges and filling is bubbling. Serve with guacamole, cilantro, sour cream/greek yogurt and hot sauce. Serves 6.
Notes
To make dairy free: Leave out the cheese.
To make this recipe vegan: Instead of turkey, use 1 can of black beans. You can also use a flax egg in the cornbread topping, but may need to reduce the almond milk to 1/3 cup.
To make this recipe gluten free:: Use a 1:1 gluten free all purpose flour in place of the whole wheat pastry flour.
Don't have a skillet? No worries! Just cook everything as directed, then transfer the meat mixture to an 8 or 9 inch greased baking pan.
Nutrition
Serving: 1serving | Calories: 338.3cal | Carbohydrates: 38.6g | Protein: 21.6g | Fat: 12.1g | Saturated Fat: 3.6g | Fiber: 4.6g | Sugar: 9.7g