- 4
Ingredients
- TAMALE FILLING:
- 2 Tbsp. vegetable oil
- 1 medium onion, minced
- 2 Tbsp. chili powder
- table salt
- 2 medium garlic cloves, minced
- 1 lb. ground sirloin
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, drained
- 4 ounces cheddar cheese, shredded
- 2 Tbsp. minced fresh cilantro leaves
- CORNBREAD TOPPING:
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 3 Tbsp. sugar
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 cup buttermilk
- 1 large egg
- 3 Tbsp. unsalted butter, melted and cooled
Preparation
Step 1
1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.
2. FOR THE TAMALE FILLING: Heat the oil in a 12-inch ovensafe skillet over medium heat until shimmering. Add the onion, chili powder and 1/2 tsp. salt and cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
3. Stir in the ground sirloin, beans and tomatoes and bring to a simmer, breaking up the meat with a wooden spoon, about 5 minutes. Stir the cheddar and cilantro into the filling and season with salt and pepper to taste.
4. FOR THE CORNBREAD TOPPING: Whisk the flour, cornmeal, sugar, salt, baking powder and baking soda together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.
5. Dollop the cornbread batter evenly over the filling and spread into an even layer. Bake until the cornbread is cooked through in the center, 10 to 15 minutes. Using potholders, remove the skillet from the oven and serve.