Tamale pie recipe with fresh tomato and corn filling

Ingredients for Tamale pie with fresh tomato and corn

• 225 g fresh chorizo, casings removed (about 2 links), or vegetarian substitute such as Lightlife Plant-Based Italian Sausage

• 225 g minced beef, or vegetarian substitute such as Lightlife Plant-Based Ground

• 15 ml tomato paste

• 12 g cumin

• 1 large onion, grated

• 1–2 medium jalapeños, thinly sliced, deseeded if desired

• 10 g kosher salt, divided

• 900 g beefsteak tomatoes, cut into 1.25 cm cubes

• 360 g corn kernels (preferably fresh; from about 3 ears of corn), divided

• 225 g cheddar cheese, grated

• 2 large eggs

• 90 g unsalted butter, melted

• 80 ml soured cream, plus more for serving

• 150 g cornmeal

• 5 g baking powder

How to make Tamale pie with fresh tomato and corn

1. Preheat the oven to 230°C (fan) / 240°C (conventional).

2. Heat an 8-inch (20 cm) cast-iron frying pan over a high heat.

3. Pat the chorizo and minced beef dry with kitchen paper, then press them into an even layer in the bottom of the hot frying pan using a spatula.

4. Cook undisturbed for about 6 minutes until a brown crust begins to form on the bottom.

5. Turn the meat, break it into pieces, and continue cooking for a further 4 minutes until fully cooked.

6. Add the tomato paste, cumin, half of the grated onion, half of the jalapeño, and 1¾ tsp salt. Cook while stirring constantly for about 1 minute until fragrant and well combined.

7. Remove from the heat and stir in the tomatoes, 375 ml of corn, and 375 g of cheese.

8. In a medium bowl, whisk together the eggs, melted butter, and 80 ml of sour cream along with the remaining onion.

9. In a small bowl, whisk the cornmeal, baking powder, and the remaining ½ tsp salt together.

10. Add the dry ingredients to the butter mixture and stir to combine, then fold in 60 g of cheese and the remaining 125 ml of corn.

11. Spoon the cornbread batter over the meat mixture and smooth it into an even layer.

12. Top with the remaining jalapeños and 60 g of cheese.

13. Bake the cornbread for 15–18 minutes until golden brown.

14. Serve with sour cream on the side.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.