Name: Pork Tamale Pie
Total time: 1 h 15 min
Ingredients: ¼ cup vegetable oil; 1 pound ground pork; 6 scallions , white and green parts separated and sliced thin; 2 tablespoons chili powder; 1 tablespoon minced fresh oregano or 1 teaspoon dried; Salt and pepper; 1 (15-ounce) can black beans , rinsed; 1 (14.5-ounce) can diced tomatoes; 1 cup frozen corn; ½ cup chicken broth; 4 ounces (113 grams) pepper Jack cheese , shredded (1 cup); ¾ cup (3 ¾ ounces/106 grams) all-purpose flour; ¾ cup (3 ¾ ounces/106 grams) cornmeal; ¾ teaspoon baking powder; ¼ teaspoon baking soda; ¾ cup buttermilk; 1 large egg

Why This Recipe Works

To create a well-seasoned filling, we browned ground pork, then added scallion whites, chili powder, and oregano, letting their flavors intensify in the rendered fat. Canned black beans, diced tomatoes, and frozen corn made the meal heartier, and pepper Jack cheese added extra spice and richness. We prepared an easy cornbread topping, fortified with the tang of buttermilk and the bite of scallion, to spread over the filling before baking. The result was a crunchy, corny topping that paired perfectly with the spicy filling.

Before You Begin

Don't use coarse-ground cornmeal in this recipe. You will need a 10-inch ovensafe skillet for this recipe.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Heat 1 tablespoon oil in 10-inch ovensafe skillet over medium-high heat until just smoking. Add pork and cook, breaking up meat with wooden spoon, until just beginning to brown, 5 to 7 minutes.

Stir in scallion whites, chili powder, oregano, and ¼ teaspoon salt and cook until fragrant, about 1 minute. Stir in beans, tomatoes and their juice, corn, and broth. Bring to simmer and cook until mixture has thickened slightly, 5 to 7 minutes. Off heat, stir in pepper Jack until well combined. Season with salt and pepper to taste. (Filling can be refrigerated for up to 1 day; return to simmer and add broth to loosen sauce if necessary.)

Whisk flour, cornmeal, baking powder, baking soda, scallion greens, and ¾ teaspoon salt together in large bowl. In separate bowl, whisk buttermilk, egg, and remaining 3 tablespoons oil until smooth. Stir buttermilk mixture into flour mixture until just combined.

Spread cornmeal batter evenly over filling in skillet. Transfer skillet to oven and bake until topping is golden brown and toothpick inserted into center comes out clean, about 20 minutes, rotating skillet halfway through baking.

Remove skillet from oven (skillet handle will be hot). Let cool for 10 minutes before serving.