Skillet Tamale Pie

You may recall on Sunday I shared a recipe for a Slow Cooker Shredded Mexican Chicken, well, today I am sharing the recipe that I used the chicken for… A Skillet Tamale Pie. I came across this recipe when I clicked on an article about using Jiffy Corn Muffin Mix for recipes other than corn muffins. I think that Jiffy Corn Muffins is one of the first things that I baked when I was younger. It had been years since I purchased a box before I purchased the one I used in this recipe. I’ve tried making cornbread and corn muffins from scratch using cornmeal and to be honest I don’t know why. It never has the sweetness that I want and the texture is always a little off. I should just stuck with this tried and true box mix.

To make the skillet tamale I began by generously greasing a 9-inch cast iron skillet with softened butter and preheated my oven to 400 F. In a large bowl I combined 1 box of Jiffy mix with buttermilk, an egg, cream-style corn and a can of diced green beans. I stirred these ingredients together until they were just combined and then poured them into the prepared skillet and baked it for about 25 minutes, until it was set.

I removed the skillet from the oven and poked the cornbread with a fork several times. I then topped the cornbread with the cooked shredded chicken. Next I poured red chile enchilada sauce over the chicken and topped the sauce with shredded Monterey-Jack cheese. I returned the skillet to the oven and baked it for about 15 minutes, until the cheese melted.

This was so delicious and filling and something I will definitely be making again. Maybe next time though with ground beef.

 

Skillet Tamale Pie

Ingredients:

1 box Jiffy Corn Bread Mix

1/3 cup buttermilk*

1 egg

1 14.75 oz. can of cream-style corn

1 4.5 oz. can of diced green chiles

1 8 oz. can of red chile enchilada sauce

1 1/2 cups shredded Monterey-Jack cheese

 

For serving:

Crema (Sour Cream)

Cilantro

Salsa

Lime Wedges

 

*I made my own buttermilk by stirring together 1/3 cup whole milk with 1.5 to 2 teaspoons of white vinegar in a measuring cup. After letting the mixture sit for about 15 minutes at room temperature it began to curdle on the top which let me know it was ready to use.

 

Directions:

Preheat the oven to 400 F.

Grease a 9-inch cast iron skillet generously with softened butter and set aside.

In a large bowl combine the Jiffy mix, buttermilk, egg, cream-style corn and green chiles and stir together until just combined. Pour into the prepared skillet and bake in the preheated oven for 20 to 25 minutes, or until set.

Remove the skillet from the oven and poke the cornbread with a fork several times. Top with either cooked shredded chicken or ground beef and top the meat with the enchilada sauce and then the shredded cheese.

Return the skillet to the oven and bake for an additional 10 to 15 minutes until the cheese has melted.

Recipe from All Hail Jiffy Cornbread Mix

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