This cold weather has me in the mood for warm comfort food! This qualifies as that!
My husband texted me and told me he was on the way home, and asked what was for dinner. I told him "Chicken Tamale Pie." No response back. Now I knew exactly what he was thinking, "Pie, oh no." Anything in a pie plate for dinner he's usually not a fan of. Just the idea of it. I kinda of guessed what the no response was, and texted him that "I think you'll like it!"
When we were sitting down eating he was telling me how delicious it was, and he laughed and told me that he wasn't too excited when he got my text, but it surpassed its name. Maybe if I call it Cheesy Chicken Mexican Casserole...or something like that it would be better!
Chicken Tamale Pie
Cornbread Recipe (below) or cornbread mix prepared according to package instructions
2 cups cooked and shredded Chicken breast
1 can diced tomatoes and green chiles (10 oz.), drained
3/4 cup frozen corn
2 teaspoons taco seasoning
3/4 cups shredded cheddar cheese (or cheese of your choice)
3/4 cup cornmeal
1-1/3 cups milk (I used plain yogurt)
1 cup whole wheat flour (or all-purpose)
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons honey
1/4 cup grapeseed Oil (very beneficial) or whatever oil you have on hand
Preheat oven to 350 degrees F. (170 degrees C) In a small bowl, combine cornmeal and yogurt (or milk); let stand for 5 minutes. Grease a 9 inch pie plate.
In a large bowl, whisk together flour, baking powder, and salt. Mix in the cornmeal mixture, honey, egg, and oil until smooth. Pour batter into prepared pan. Bake in preheated oven for 15 minutes.
While cornbread is baking mix shredded chicken breast with corn, taco seasoning, and diced tomatoes. Toss together.
When cornbread is done -it will be just barely set and starting to get golden brown. Top with chicken mixture; sprinkle with cheese. Bake at 350° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Serve.