Tamale Casserole
Cornbread, chili, and cheese — a killer combo! And really fast to make with items right out of your pantry.
Serve with a salad.
You could make a vegetarian version of this by taking 2 jars of home-canned beans (such as pinto or kidney), mashing and seasoning them, and using that instead as the filling instead of the chili.
See also: Tamale Pie (to make without the cornbread mix)
This recipe uses:
The Recipe
Ingredients
- 400 g DIY cornbread mix (2 cups)
- 2 half-litres home-canned chili (2 pints)
- 125 g low-fat cheddar grated (1 cup / 4 oz by weight)
- 1 jar home-canned peppers (Amount to taste. Spicy, such as jalapeno. Optional)
- 350 ml water (1 1/2 cups / 12 fluid oz)
Instructions
-
Wash hands.
-
Start oven heating to 175 C (350 F).
-
Spray 23 cm (9 inch) square pan. Set aside.
-
Put cornbread mix in bowl, make well in middle. Add 350 ml (1 1/2 cups / 12 oz) of water, and 2 tbsp oil. Stir just to blend thoroughly.
-
Spread half of the mixture on bottom of pan to cover bottom.
-
Bake 10 minutes in heated oven.
-
Remove from oven.
-
Top with the 2 jars of home-canned chili, then the grated cheese.
-
Sprinkle on the peppers if using.
-
Top the whole with dollops of the remaining cornbread mixture.
-
Return to oven.
-
Bake for about 30 minutes or until top is set and golden brown.
Peppers
- If using home-canned, you could use home-pressure canned, or pickled, but just drain first. Use peppers however hot you wish.
- If using frozen or fresh peppers, chop (while still frozen if using frozen), then if time permits, to wake up their flavour, give them a quick sauté in a fry pan with a bit of oil and ground cumin.
Optional
- You can sprinkle hot sauce or salsa on the middle layer before applying the top layer;
- You could season the cornbread mix with chopped fresh or dried herbs, ground cumin, etc etc.
Tamale Casserole
Nutrition
Per 1/9th:
- 292 calories, 171 mg sodium
Leave a Reply