Skillet Summer Vegetable Tamale Pie for Two
By America's Test KitchenPublished on August 18, 2020
Time
50 minutes
Yield
Serves 2
Ingredients
Filling
1 tablespoon extra-virgin olive oil 1 poblano chile, stemmed, seeded, and cut into ½-inch pieces1 shallot, choppedSalt and pepper 1 ear corn, kernels cut from cob1 zucchini (8 ounces/227 grams), quartered lengthwise and cut into ½-inch pieces1 (14.5-ounce) can diced tomatoes, drained with juice reserved1 teaspoon chili powder 2 ounces (57 grams) pepper Jack cheese, shredded (½ cup)2 tablespoons chopped fresh cilantroTopping
⅓ cup (1⅔ ounces/47 grams) all-purpose flour ⅓ cup (1⅔ ounces/47 grams) cornmeal 1 tablespoon sugar ¼ teaspoon baking powder ⅛ teaspoon baking soda ¼ teaspoon salt ⅓ cup buttermilk 1 large egg 1 tablespoon unsalted butter, melted and cooledBefore You Begin
If you don't have buttermilk on hand, you can substitute ⅓ cup of milk and 1½ teaspoons of lemon juice; stir together and let the mixture sit until it thickens, about 5 minutes. To make individual portions, divide the filling evenly between two 6-inch pie plates in step 4; spread half of the cornbread topping evenly over the filling in each pie plate and bake on a rimmed baking sheet. Serve with sour cream, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 8-inch ovensafe skillet over medium heat until shimmering. Add poblano, shallot, and ¼ teaspoon salt and cook, stirring frequently, until softened, about 5 minutes. Add corn, zucchini, and tomatoes. Cover and cook, stirring occasionally, until just tender, 6 to 8 minutes. Stir in chili powder and cook until fragrant, about 30 seconds.
- Off heat, stir in pepper Jack, cilantro, and reserved tomato juice. Season with salt and pepper to taste; set aside.
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in medium bowl. Whisk buttermilk and egg together in small bowl. Stir buttermilk mixture into flour mixture until uniform, then stir in melted butter until just combined.
- Dollop cornbread topping evenly over filling, then spread into even layer, covering filling completely. Bake until cornbread is golden and toothpick inserted in center comes out clean, 12 to 15 minutes. Serve.
for the filling
for the topping
Time
50 minutesYield
Serves 2Ingredients
Filling
Topping
Ingredients
Filling
Topping
Ingredients
Filling
Topping
Why This Recipe Works
The poblano chile plus pepper Jack cheese and chili powder created a Southwestern flavor profile. We packed the vegetables into an 8-inch skillet, keeping the generous filling from spilling over. A layer of simple buttermilk cornbread spread on top and baked until golden brown provided a delicious foil for the saucy, spicy vegetables.
Before You Begin
If you don't have buttermilk on hand, you can substitute ⅓ cup of milk and 1½ teaspoons of lemon juice; stir together and let the mixture sit until it thickens, about 5 minutes. To make individual portions, divide the filling evenly between two 6-inch pie plates in step 4; spread half of the cornbread topping evenly over the filling in each pie plate and bake on a rimmed baking sheet. Serve with sour cream, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 8-inch ovensafe skillet over medium heat until shimmering. Add poblano, shallot, and ¼ teaspoon salt and cook, stirring frequently, until softened, about 5 minutes. Add corn, zucchini, and tomatoes. Cover and cook, stirring occasionally, until just tender, 6 to 8 minutes. Stir in chili powder and cook until fragrant, about 30 seconds.
- Off heat, stir in pepper Jack, cilantro, and reserved tomato juice. Season with salt and pepper to taste; set aside.
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in medium bowl. Whisk buttermilk and egg together in small bowl. Stir buttermilk mixture into flour mixture until uniform, then stir in melted butter until just combined.
- Dollop cornbread topping evenly over filling, then spread into even layer, covering filling completely. Bake until cornbread is golden and toothpick inserted in center comes out clean, 12 to 15 minutes. Serve.
for the filling
for the topping
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments