Description
A comforting and hearty dish combining cornbread and tamales, perfect for family gatherings and weeknight dinners.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup buttermilk
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- 2 cups cooked shredded chicken or beef
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 eggs
- 1 teaspoon baking powder
- Salt and pepper to taste
- Toppings: sour cream, avocado, cilantro (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish.
- Mix together the cornmeal, buttermilk, eggs, baking powder, salt, and pepper until well combined.
- Combine the cooked chicken or beef, black beans, diced tomatoes, onion, and bell pepper in another bowl.
- Spread half of the cornmeal mixture into the greased baking dish, then add the meat and bean mixture on top.
- Top it with the remaining cornmeal mixture and sprinkle the shredded cheese on top.
- Bake for 30-40 minutes or until the top is golden brown.
- Cool slightly before serving and add toppings as desired.
Notes
This dish is great for meal prep; assemble it the night before and just bake when you’re ready.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 100mg