1(12-ounce) can kidney or black beans(drained and rinsed)
1cupshredded cheddar cheese
For the Cornbread Topping
1cupcornmeal
¼cupall-purpose flour
2teaspoonsbaking powder
1teaspoonkosher salt
1tablespoonsugar
1cupwhole milk or buttermilk
1large egg
3tablespoonschopped scallions (optional)
3tablespoonsunsalted butter(melted)
Instructions
Preheat the oven to 375 F. Spray a 2 1/2-quart casserole or a 12-inch ovenproof pan or skillet with nonstick cooking spray.
Heat a large skillet (if you are planning to bake the Tamale Pie in a skillet, use the one you are planning to bake it in) over medium heat. Add the beef and pork (if using) and sauté, stirring to break up any lumps, until the meat is browned. Turn the meat into a colander to drain.
Return the pan to the heat and add the oil. When the oil is hot, add the onion and bell pepper and sauté for 4 minutes, until the vegetables are crisp-tender. Add the garlic, chili powder, cumin, salt, and pepper and stir until you can smell the garlic, about 1 minute. Add the tomatoes, broth, corn, beans, and the drained cooked meat. Bring the mixture to a simmer and simmer, stirring occasionally for 5 minutes.
While the mixture simmers, combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl. In a smaller bowl, mix the milk, egg, scallions (if using) and butter together. Add the milk mixture to the dry ingredients and stir just until they are barely combined.
If you are baking the casserole in a casserole pan, transfer the meat mixture to that casserole. Otherwise, leave the mixture in the ovenproof pan. Sprinkle the cheese over the meat mixture. Spread the cornbread topping evenly over the cheese; it helps to dollop it on by rounded tablespoons, then use a knife or offset spatula to spread it out fairly evenly.
Bake the casserole until the top is lightly browned and set, about 25 minutes. Place the skillet on a wire rack to cool for at least 10 minutes. Serve the Tamale Pie hot or warm.
Notes
Leftovers will keep in the fridge for up to 4 days. Reheat for about 15 minutes in a 350-degree oven or in the microwave for a couple of minutes until hot throughout.
To freeze the casserole, once baked, cool it completely. Then, wrap it well with plastic wrap or foil, doubling the wrap to keep air out. For good measure, you could also slide the wrapped casserole into a very large freezer-proof zipper-top plastic bag. Freeze for up to 3 months.
You can defrost the casserole in the fridge, then heat it at 350 degrees covered for 15 minutes and uncovered for 15. Or you can bake it from frozen at 350 degrees, covered for about 45 minutes, and uncovered for 15 until heated through. Make sure there is no plastic wrap going into the oven!